Laal Maas, Jeera Rice and Kachumber Salad

Instructions

1. 1

   Prepare Chili Paste & Marinate Mutton

   • Soak the dried Mathania red chilies in 1 cup of hot water for 30 minutes until they soften.
   • Drain the chilies, reserving the soaking water. Grind them into a very smooth paste, adding a little of the reserved water as needed. Set aside.
   • In a large bowl, combine the mutton pieces, whisked curd, ginger garlic paste, turmeric powder, coriander powder, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
   • Cover and let the mutton marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Sauté Aromatics and Onions

   • Heat the mustard oil in a heavy-bottomed pot or Dutch oven over high heat until it just begins to smoke. Immediately turn off the heat and let it cool slightly to mellow its pungency.
   • Reduce the heat to medium. Add the whole spices: cloves, black cardamom, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
   • Add the thinly sliced onions and cook, stirring frequently, for 12-15 minutes until they are deep golden brown. This step is crucial for the flavor of the gravy.
3. 3

   Cook the Mutton and Spices

   • Add the marinated mutton to the pot. Increase the heat to high and cook for 10-15 minutes, stirring continuously. Brown the mutton on all sides until the moisture from the curd evaporates and the oil begins to separate.
   • Stir in the prepared red chili paste and the remaining 0.5 tsp of salt. Cook for another 5-7 minutes, stirring well, until the paste is fragrant and the oil separates from the masala again.
   • Add the coarsely crushed garlic and sauté for 1-2 minutes until the raw aroma disappears.
4. 4

   Slow Cook the Curry

   • Pour in 2 cups of hot water and bring the curry to a vigorous boil.
   • Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-75 minutes. Stir occasionally to prevent sticking.
   • Cook until the mutton is completely tender and falling off the bone, and a layer of red oil (tari) floats on top.
   • Once cooked, stir in 2 tbsp of ghee and simmer for 2 more minutes.
5. 5

   Smoke the Curry (Dhungar Method)

   • Turn off the heat. Place a small steel bowl or a piece of onion peel in the center of the curry.
   • Heat the piece of charcoal over a direct flame until it is red hot.
   • Carefully place the hot charcoal in the steel bowl. Pour the remaining 1 tbsp of ghee over the charcoal. It will start smoking immediately.
   • Quickly cover the pot with the lid and let it sit for 5-7 minutes to infuse the curry with a smoky aroma.
   • Remove the bowl with the charcoal.
6. 6

   Garnish and Serve

   • Garnish the Laal Maas with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
   • Serve hot with traditional Bajra Roti (pearl millet flatbread), Phulka, or steamed rice.