LAL MAAS

Mutton                         300gm

Whole red chilies          4nos

Red chili powder          1tspn

Ghee                            50gm

Garlic                           15gm

Onions                         50gm

Black cardamom          2pcs

Green cardamom         2pcs

Cumin seed                 1gm

Curd                           75gm

Coriander powder       5gm

Salt                             to taste

Coriander leaves          5gm

PREPARATION:

Clean and cut lamb into 1 ½ inch chunks. Remove stem of chilies, slit and deseed. Peel and slice garlic. Peel, wash and finely slice onions. Wash and chop coriander leaves. Broil cumin seeds on a tawa. Whisk curd in a bowl, add red chilies, red chilies powder, cumin, coriander powder, turmeric and salt, mix well. Keep aside for 10 minutes. Heat ghee in a handi, add garlic and sauté over medium heat until golden brown. Add onions and cardamoms, sauté until onions are golden brown. Then add the meat, bhunno for 4-5minutes.add the yogurt mixture and bhunno until the liquid has evaporated. Now, add water, 300ml, bring to boil, cover and simmer, stirring occasionally until meat is tender. Adjust the seasoning.