Rajasthani Laal Maas (Fiery Red Mutton Curry)

Ingredients

• 800g mutton shoulder, cut into 40g pieces
• 60ml vegetable oil
• 2 onions, 300g, sliced thin
• 6 cloves garlic, minced
• 20g fresh ginger, minced
• 4 green cardamom pods, lightly crushed
• 2 black cardamom pods, crushed
• 6 cloves
• 1 bay leaf
• 1 cinnamon stick, 6cm
• 1 star anise
• 8 dried red Rajasthani chillies (or Kashmiri), deseeded
• 12g ground coriander
• 6g ground cumin
• 4g ground fenugreek (methi)
• 3g garam masala
• 2g black cardamom powder
• 400g tinned tomatoes, crushed
• 200ml yogurt
• 300ml water or mutton stock
• 10ml fresh lemon juice
• Salt and black pepper, to taste

Method

1. 1
   Pat mutton pieces dry with cloth; season with salt and black pepper.
2. 2
   Heat 60ml oil in heavy-bottomed pot over medium-high heat; working in batches, brown mutton on all sides without crowding, 3 minutes per batch; set aside on plate.
3. 3
   In same pot, reduce heat to medium; add sliced onions, cook until deep golden-brown, 15 minutes, stirring occasionally to ensure even colour; add garlic and ginger, cook 3 minutes until raw smell dissipates.
4. 4
   Reduce heat to low; add crushed green cardamom, black cardamom, cloves, bay leaf, cinnamon, and star anise; toast 2 minutes until fragrant; add deseeded dried chillies, toast 1 minute further.
5. 5
   Stir in ground coriander, cumin, fenugreek, garam masala, and black cardamom powder; cook 1 minute to bloom; add crushed tomatoes, cook 3 minutes until oil separates.
6. 6
   Return browned mutton to pot; pour yogurt in thin stream, stirring constantly to incorporate; add 300ml water or stock; bring to boil, then reduce to gentle simmer, partially covered.
7. 7
   Simmer 90 minutes, stirring occasionally, until mutton is very tender and sauce thickens — liquid should reduce by half and coat pieces darkly; sauce should be medium-thick and glossy.
8. 8
   Season with lemon juice, salt, and black pepper; adjust consistency with water if too thick; serve hot with bajra bread or rice; garnish with chopped fresh coriander and sliced green chillies.