Rajasthani Laal Maas recipe
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Grind the soaked dried red chilies, coriander seeds, and cumin seeds into a fine paste. Set aside.
Heat oil in a heavy-bottomed pan or pressure cooker. Add chopped onions and sauté until golden brown.
Add minced garlic and grated ginger to the pan and cook for another minute.
Add the red chili paste and cook for a couple of minutes until the raw smell disappears.
Now, add the tomato puree and cook until the oil starts to separate from the masala.
Add turmeric powder, red chili powder, and salt. Mix well.
Add the mutton pieces to the pan and cook on medium heat, stirring occasionally, until they are browned and well coated with the masala.
Reduce the heat and add yogurt to the pan. Mix well to combine.
If using a pressure cooker, add a little water (about 1/2 cup) and pressure cook for about 4-5 whistles or until the meat is tender. If using a regular pan, add water as needed and simmer until the meat is tender (approximately 1-2 hours), adding more water if necessary.
Once the meat is cooked and tender, sprinkle garam masala over the curry and mix well.
Garnish with fresh coriander leaves.
Serve hot with steamed rice, roti (Indian bread), or naan.