Mutton Lal Masala Handi

Ingredients

• Mutton (bone-in pieces)750g–1kg

• Onions4 large, sliced

• Tomatoes3 large, chopped

• Ginger-garlic paste4 tbsp

• Kashmiri red chili powder4 tbsp

• Regular red chili powder2 tsp

• Turmeric powder1 tsp

• Coriander powder2.5 tbsp

• Cumin powder1.5 tbsp

• Garam masala2 tsp

• Oil or ghee6 tbsp

• Bay leaves2

• Cinnamon stick2 inch

• Cloves5-6

• Cardamom pods4

• Curry leaves20

• Saltto taste

• Wateras needed

• Fresh coriander leaves4 tbsp, chopped

• Lemon juice1 tbsp

Method

1. 01

   Marinate mutton with turmeric, salt, and 1 tbsp ginger-garlic paste for 30 minutes.

2. 02

   In a handi or deep pot, temper whole spices and curry leaves. Brown onions deeply, then cook tomatoes and remaining ginger-garlic until the oil separates.

3. 03

   Add Kashmiri and regular chili with coriander and cumin. Cook on low heat. Add mutton, sear, then add water and simmer until tender (60–75 minutes, or pressure-cook then thicken).

4. 04

   Reduce to a thick, red handi gravy. Finish with garam masala and lemon. Garnish with coriander. At the restaurant we pair Lal with tambada and pandhra rassa.