Laal Maas (Rajasthani Red Mutton Curry)

• 2 medium Yellow onion
• 6 cloves Garlic
• 30 g Ginger root
• 3 tbsp Ghee
• 1 piece Cinnamon sticks
• 6 pieces Green cardamom pods
• 6 pieces Whole cloves
• 900 g Goat stew meat, bone-in pieces
• 2 tsp Fine sea salt
• 2 ½ tbsp Ground Kashmiri chili
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• 250 g Whole milk yogurt
• 700 ml Water

1. Thinly slice the onion. Crush the garlic to a paste and finely grate the ginger; set both aside.
2. Heat 2 tbsp of the ghee in a dutch oven over medium-high heat. Add the cinnamon, cardamom and cloves and cook for 30 to 45 seconds until fragrant.
3. Add the goat and 1 tsp of the salt, then sear for 8 to 10 minutes, turning, until well browned in patches. If the pot looks dry, lower the heat slightly rather than adding liquid yet.
4. Add the onion and cook over medium heat for 10 to 12 minutes, stirring often, until deep golden. Stir in the garlic and ginger and cook for 1 minute until the raw smell disappears.
5. Lower the heat and stir in the ground Kashmiri chili, ground coriander and ground cumin for 30 seconds. Add the yogurt a spoonful at a time, stirring constantly, until fully incorporated and smooth.
6. Pour in the water and bring to a gentle simmer, scraping up any browned bits from the base. Cover and cook on low for 70 to 80 minutes, stirring every so often, until the goat is tender and the gravy is a deep red.
7. Uncover and simmer for 10 to 15 minutes until the gravy thickens and coats the meat. Stir in the remaining 1 tbsp ghee and the remaining 1 tsp salt, then rest off the heat for 5 minutes before serving.

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