Chef @ Home ~ Lal Maas

800 gms lamb cut into cubes (with bones)
10 whole dry red chilies
2 tbsps coriander seeds
1 tsp turmeric powder
1 tbsp Kashmiri red chili powder
1 tbsp garlic paste
1 cup yogurt
4 tbsps vegetable oil
4 medium sized onions sliced thinly
1 pinch of garam masala powder
Few sprigs of fresh coriander
Salt to taste

Soak the red chilies and coriander seeds in a bowl of water for about 10 minutes. Strain and grind into a smooth paste. Add the garlic paste and turmeric and red chili powder.

Mix this marinade to the yogurt and then add the meat to it. Mix well. Keep aside to marinate for an hour.

 

 

Heat the cooking oil in a pressure cooker or Dutch oven. 

Add the onions and fry till golden brown. Remove the onions from the oil with a slotted spoon and cool. Grind the onions to a smooth paste.

 

Heat the oil that was left over from frying the onions again. Add the onion paste to it and fry for a couple of minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan. Add salt.

Cook the meat covered all the time for about 40 minutes, stirring frequently.

When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes.

Open the cover and garnish with previously fried onions and chopped coriander leaves.

Though I added some extra heat to the meat, I found it rather sweet in spite of all the chilies I added. I think it was because of the sweetness of the onions. You can adjust the chilies based on how much you can handle!