Laal Maas

1: Soak the red chillies in hot water for 30 minutes. Grind it into a paste.

2: Marinate the mutton with ginger garlic paste, salt, coriander powder, cumin powder and garam masala. Add the chilli paste. Marinate for at least 1 hour or overnight.

3: Heat ghee in a pressure cooker and add the whole spices (green cardamom, black cardamom, bay leaf, cinnamon, mace). Add the whole peeled garlic and onion. Saute until it turns golden brown.

4: Add the marinated mutton and saute for 5 minutes.

5: Add the curd and mix well. Add water.

6: Put the lid on and pressure cook for 30 minutes on medium-low heat.

7: Optionally, infuse a smoked flavour. Heat a charcoal until grey/white, place it in a bowl in the Laal Maas and add cloves and ghee. Cover and let it sit for 4 minutes.