Laal Maas

Ingredients

• •Mutton
• •Yogurt
• •Mathania chili

Steps

1. 1Cut the mutton into medium pieces and marinate it in whisked yogurt along with ginger-garlic paste and a portion of the Mathania chili paste, letting it sit for at least an hour.
2. 2Soak dried Mathania chilies in warm water for 20 minutes, then grind them into a smooth, deep-red paste.
3. 3Heat ghee or mustard oil in a heavy pot and sauté sliced onions until deeply golden-brown, which builds the base flavor of the curry.
4. 4Add the marinated mutton and sear it over high heat for five to seven minutes, stirring occasionally, until the outside firms up and browns lightly.
5. 5Stir in the ground Mathania chili paste along with a few whole spices like cloves and black cardamom, cooking for two to three minutes until fragrant.
6. 6Add enough water to just cover the meat, bring to a boil, then reduce the heat, cover, and simmer for 45 minutes to an hour, stirring occasionally, until the mutton is tender and the gravy has turned a deep, glossy red.
7. 7If the gravy is too thin, uncover and simmer a little longer to reduce it to a thicker consistency.
8. 8Season with salt, let it rest briefly, and serve hot with rice or roti.