Laal Maas

Updated at: Thu, 17 Aug 2023 00:02:46 GMT

Step 1

1. Grind the soaked chillies to a fine paste in a blender.

Step 2

2. In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour.

Step 3

3. Heat ghee in a nonstick pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant.

Step 4

4. Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute.

Step 5

5. Add the marinated mutton to the onions and sauté on high heat for two to three minutes.

Step 6

6. Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles.

Step 7

7. Once done, remove from heat and wait till the pressure is released.

Step 8

8. Meanwhile light the piece of charcoal or coconut shell, place it in a small metal bowl and place the bowl in the centre of pressure cooker.

Step 9

9. Pour some ghee and quickly cover with a lid and set aside for two to three minutes.

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