An iconic dish of Rajasthan, Laal Maas is a rich blend of fiery red chilies and tender mutton, simmered to perfection to extract its deep, fiery essence while maintaining its succulent texture.
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Heat mustard oil in a heavy-bottom pan, add cumin seeds until they crackle.
Add sliced onions, until golden brown.
Stir in the minced garlic and grated ginger; sauté for 2 minutes .
Add the ground red chilies and coriander powder, followed by turmeric and salt.
Mix in mutton pieces and cook until browned.
Pour in yogurt, until oil separates from the masala.
Add water, cover, and cook until mutton is tender.
Serve hot, garnished with red chilies and coriander leaves.
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