Laal Maas (Rajasthani Fiery Red Mutton Curry)

• 20 g Dried red chili
• 250 g Whole milk yogurt
• 900 g Goat leg, bone-in
• 3 tbsp Ghee
• 6 Whole cloves
• 1 Cinnamon sticks
• 2 medium Yellow onion
• 8 cloves Garlic
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 700 ml Water

1. Cover the dried red chillies with boiling water and leave to soak for 20 minutes until softened. Drain, then pound to a coarse paste in a mortar and pestle, adding a splash of water if needed. Whisk the chilli paste into the yoghurt until smooth.
2. Cut the goat leg into large, bone-in chunks. Heat the ghee in a Dutch oven over medium-high heat, then add the cloves and cinnamon and cook for 30 seconds until fragrant. Add the goat and brown well all over, 8 to 10 minutes.
3. Reduce the heat to medium, add the onions and cook for 10 to 12 minutes, stirring, until deep golden. Add the garlic and cook for 1 minute. Stir in the ground coriander, ground cumin, black pepper and fine sea salt for 30 seconds.
4. Lower the heat and add the yoghurt mixture a spoonful at a time, stirring constantly so it does not split. Once incorporated, cook for 3 to 4 minutes until the sauce looks glossy and the raw yoghurt smell has cooked off. Stir well to scrape up any browned bits from the base of the pot.
5. Pour in the water, bring to a gentle simmer, then cover and cook on low for 75 to 85 minutes, stirring occasionally, until the goat is tender and the sauce has thickened. If the sauce reduces too quickly, add a little more water to keep the meat just covered. Taste and adjust seasoning with a little more fine sea salt if needed.
6. Uncover and simmer for 5 to 10 minutes to concentrate the sauce to your liking. Rest off the heat for 5 minutes, then serve hot. Spoon plenty of the deep red gravy over the meat.

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