Lal Maas by Zarnak Sidhwa

Ingredients:

• Mutton 700 gm
• Whole dry red chilies 10-12
• Garlic 1 full pod
• Oil 2-3 tbsp
• Finely chopped ginger 2tsp
• Finely sliced onions 4-5
• Curd 1 cup

For Garam Masala:

• Cloves 7-8
• Black cardamom 2
  
• Cinnamon 1 stick
  
• Bay leaf 1
  
• Black peppercorns 9-10
  
• Cumin seeds 1tsp
• Salt to taste
• Clarified Bbtter 4-5 tbsp

Method:

1. First prepare red chili paste: Warm 3/4 cup water and put whole red chilies in it.
2. Let it be in for around 7-8 min.
3. Now in blender, add garlic and the red chilies along with  water and make a fine paste.
4. Heat pan, add oil and saute this paste on medium heat stirring continuously until oil leaves from sides.
5. Keep it aside.
6. Now melt ghee, add whole garam masala along with cumin seeds and let it crackle for minute.
7. Add sliced onions along with finely chopped ginger and stir until golden brown.
8. Then the mutton pieces, salt and saute it for around 10 minutes.
9. Add beaten curd and mix in thoroughly.
10. Keep stirring for around 4-5 minutes.
11. Now add red chili paste and mix well.
12. Saute and add water bring it to boil and then simmer, cover with a lid and cook on low heat until mutton is tender.
13. Adjust seasoning and serve hot with a roti or rice.