Instructions

1. In a bowl whisk in red chili paste, garlic paste, ginger paste, salt, raw papaya paste to tender the mutton and thick yogurt.
2. Soak the mutton pieces in this marinade for at least 3 - 4 hours.
3. Now heat mustard oil in a pressure cooker.
4. Once the oil is hot, add cardamom and cinnamon sticks. Give it a stir and allow to release its aroma.
5. Then add sliced onion and salt. Saute it until it becomes nice and golden brown.
6. Now add remaining red chili paste, ginger and garlic paste. Cook on medium well until nicely combined and raw smell go away.
7. Here I made a spice powder using roasted cumin powder, 2 red chilies and coriander. Put in the pressure cooker along with 2 bay leaves.
8. Next add mutton with marinade. Stir nicely in the masala. Cook until moisture from the meat evaporates and oil leaves the sides.
9. Here in the bowl add 3 cups of water. This way the left over masala will mix with water and put straight in the pressure cooker.
10. Put shallots.
11. Now put the pressure cooker lid. Allow it to cook for 7-8 whistles or until the meat is nice and tender.
12. After 8 whistles, allow the pressure cooker to release it's steam and open the lid.
13. Laal Maas is done. Serve with rice or roti.

• Servings : 5
• Ready in : 60 Minutes
• Course : Main Course
• Recipe Type : Non-veg
• Ingredient : Mutton