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         Title: Laal Maas (Rajasthani Red Mutton Curry)   
    Categories: Indian, Lamb   
         Yield: 2 Servings   
      
         3 tb Mustard oil   
         4    Cloves   
         1    Black cardamom   
         1    Bay leaf   
         1 c  Onion; sliced   
     1 1/2 lb Mutton; cubed 1"   
         2 cl Garlic; minced   
         1    Ginger shoot (1"); minced   
        10    Whole dry kashmiri chillies;   
              - up to 12   
       1/2 ts Red chili powder or cayenne   
       1/4 ts Turmeric powder   
       1/2 c  Thick curd or plain yogurt   
       1/2 c  Water   
              Salt; to taste   
     1 1/2 tb Ghee   
         2 cl Garlic; grated   
              Cilantro; to garnish   
      
     The dish can be made a hot as or not as you want. If you use   
     store-bought Kashmiri chill powder, the taste is mild but its lends a   
     beautiful color. So the dish will come out less hot. If you powder   
     whole dried Kashmiri chillies like I do, the fresh ground chilies are   
     hot and bring in the beautiful red color too!   
      
     In a heavy bottomed pot with lid, heat mustard oil until it smokes and   
     immediately turn off the heat. Wait for about a minute or so to let   
     it cool to medium hot. Return to the stove and add the cloves, black   
     cardamom, and bay leaf. Wait for them to crackle.   
      
     Add the sliced onion to the pot and cook on medium until they turn   
     brown. Once the onions have browned, add the mutton pieces, kashmiri   
     chili, red chili & turmeric powder to the pot and saute uncovered   
     for about 20 minutes until you see the sides of mutton getting brown.   
      
     Add the minced ginger and garlic to the pot next and saute for   
     another 5 to 8 minutes. Next, reduce the heat to low, wait for 2   
     minutes and add the yogurt to the pot. Also add the salt and slowly   
     stir around so that the yogurt combines with spices and coats the   
     mutton pieces. Saute uncovered for another 2 minutes.   
      
     Add the water, ghee and grated garlic to the pot next and increase the   
     flame to medium, cover the pot and cook until the mutton is done. It   
     took me about 40 minutes for the meat to be thoroughly cooked. If you   
     intend to use a slow cooker, adjust the cooking time, for pressure   
     cooker, it might take 3 to 4 whistles for cooking through.   
      
     Let the curry rest for about 3 to 4 hours before serving.   
      
     Garnish with fresh cilantro and serve hot with flatbreads or steamed   
     rice.   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
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