Laal Maas

Soak the Mathania red chillies in warm water for 20 minutes. Drain and grind into a smooth paste with a little water. Set aside.

Marinate the mutton with yogurt, turmeric, half the ginger paste, half the garlic paste, and salt. Marinate for at least 2 hours.

Heat mustard oil in a heavy-bottomed kadai or pressure cooker over high heat until it smokes, then reduce to medium. Add ghee.

Add the whole spices: cloves, green cardamom, black cardamom, cinnamon, and bay leaves. Sauté for 30 seconds.

Add sliced onions and fry on medium-high heat for 15–18 minutes, stirring frequently, until deep golden brown and caramelized.

Add the remaining ginger and garlic paste. Cook for 3 minutes until the raw smell disappears.

Add the red chilli paste and coriander powder. Cook on medium heat for 5–6 minutes, stirring constantly, until the oil separates and the masala turns deep red.

Add the marinated mutton and increase heat to high. Bhuno (stir-fry) the meat for 10–12 minutes until well-seared and the masala coats every piece.

Add water, stir, cover, and cook on medium-low heat for 35–40 minutes until the mutton is tender. If using a pressure cooker, cook for 4–5 whistles.

Remove the lid and cook on high heat for 5 minutes to reduce the gravy to a thick, rich consistency. The oil should float on top — this is the sign of a well-cooked Laal Maas.

Serve hot with bajra roti, missi roti, or steamed rice.