Mutton Lal Masala

Ingredients

• Mutton (bone-in pieces)500g

• Onions3 large, sliced

• Tomatoes2 large, chopped

• Ginger-garlic paste3 tbsp

• Kashmiri red chili powder3-4 tbsp

• Regular red chili powder1-2 tsp

  For heat

• Turmeric powder1 tsp

• Coriander powder2 tbsp

• Cumin powder1 tbsp

• Garam masala1.5 tsp

• Oil or ghee4-5 tbsp

• Bay leaves2

• Cinnamon stick2 inch piece

• Cloves4-5

• Cardamom pods3-4

• Curry leaves15-20

• Saltto taste

• Wateras needed

• Fresh coriander leaves3 tbsp, chopped

• Lemon juice1 tbsp

Method

1. 01

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

2. 02

   Heat oil or ghee. Add bay leaves, cinnamon, cloves, and cardamom. Add curry leaves and onions. Cook until deep golden, about 12 minutes.

3. 03

   Add remaining ginger-garlic paste, then tomatoes. Cook until soft and the oil separates.

4. 04

   Add Kashmiri chili, coriander, cumin, and regular chili. Cook on low heat 3–4 minutes, adding a splash of water if needed so the masala does not burn.

5. 05

   Add mutton and sear 5–7 minutes. Add hot water to cover, salt, and simmer 45–60 minutes until tender (or pressure-cook 4–5 whistles, then thicken open).

6. 06

   Finish with garam masala and lemon juice. Garnish with coriander. Serve with bhakari or rice; at the restaurant we pair Lal with tambada and pandhra rassa.