Laal Maas

Ingredients 1kg mutton
100gm garlic paste
50gm crushed garlic cloves
25gm crushed ginger
100gm ginger paste
200gm tomato purée
150gm whipped curd
300gm desi ghee (clarified butter)
2 bay leaves
4 tsp coriander seeds
4 black cardamom seeds
5 green cardamom seeds
2 cinnamon sticks
6 cloves
2 pieces of nutmeg
15 deseeded Mathania chillies
2 1/2 tsp Kashmiri red chilli
1 Onion sliced thin
3/4 tsp turmeric
1 cup water
To taste, salt

Recipe Instructions

1. In a blender, mix coriander seeds, cardamom, cinnamon, clove, javitri, red chillies and keep aside.
2. Marinate meat in this spice blend (save 1tsp), curd, ginger and garlic pastes, bay leaves, turmeric and leave aside for an hour.
3. In a heavy-bottom pan, heat ghee and add the onions. Saute until golden.
4. Add water and tomato puree, crushed ginger and garlic, Kashmiri red chilli powder and sauté until the oil begins to separate.
5. Add meat and stir. Cook until the meat is tender. Heres when you add salt
6. Garnish with the saved spice blend and serve hot.