Laal Maas Tikki with Garlic Yogurt Dip

Instructions

1. 1

   Prepare the Red Chilli Paste

   • Break the stems off the dried Kashmiri and Mathania red chillies. De-seed them if you prefer a milder heat.
   • Place the chillies in a bowl and pour 1 cup of hot water over them. Let them soak for 20-30 minutes until they are soft and pliable.
   • Drain the chillies, reserving a little of the soaking water. Grind them into a smooth, thick paste in a blender, adding a tablespoon of the reserved water if needed to help it blend.
2. 2

   Pressure Cook the Laal Maas

   • Heat ghee in a pressure cooker over medium heat. Add the whole spices: cumin seeds, cloves, black peppercorns, cinnamon stick, and black cardamom. Sauté for 30 seconds until fragrant.
   • Add the sliced onions and fry for 8-10 minutes, stirring occasionally, until they are deep golden brown.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the mutton pieces and increase the heat to high. Sear the mutton for 4-5 minutes until browned on all sides.
   • Reduce the heat to low. Add the whisked curd gradually, stirring continuously to prevent it from curdling.
   • Once the curd is incorporated, add the prepared red chilli paste, coriander powder, turmeric powder, and salt. Sauté for 2-3 minutes until the ghee starts to separate from the masala.
   • Pour in 2 cups of water, stir well, and secure the lid of the pressure cooker.
   • Cook on high heat for 1 whistle, then reduce the heat to low and cook for 30-35 minutes (or about 6-7 whistles) until the mutton is extremely tender and falling off the bone.
3. 3

   Prepare the Tikki Mixture

   • Allow the pressure to release naturally. Open the cooker.
   • Using a slotted spoon, carefully remove the mutton pieces from the gravy. Reserve the fiery gravy to serve as a dip.
   • Let the mutton cool down until it's comfortable to handle. Finely shred the meat with your hands or two forks, discarding all bones and any large whole spices.
   • In a large mixing bowl, combine the shredded mutton, mashed potatoes, chopped coriander leaves, garam masala, cornflour, and lemon juice.
   • Mix thoroughly until everything is well combined. Taste and adjust the salt if necessary. The mixture should be firm and not sticky.
4. 4

   Shape and Fry the Tikkis

   • For best results, cover the mixture and chill it in the refrigerator for 30 minutes. This helps the tikkis hold their shape.
   • Divide the mixture into 12 equal portions. Roll each portion into a smooth ball, then gently flatten it into a tikki (patty) about ½-inch thick.
   • Heat the vegetable oil in a non-stick pan or tawa over medium heat for shallow frying.
   • Carefully place 4-5 tikkis in the pan, leaving space between them. Do not overcrowd.
   • Fry for 3-4 minutes per side, until they are deep golden brown and crisp.
   • Remove the cooked tikkis with a spatula and place them on a plate lined with paper towels to drain excess oil.
   • Repeat with the remaining tikkis, adding more oil if needed.
5. 5

   Serve

   • Serve the Laal Maas Tikkis immediately while they are hot and crisp. They pair wonderfully with mint-coriander chutney, a simple yogurt dip, or the intensely flavorful reserved Laal Maas gravy.