• 2 small onions, finely chopped
• 2 green chilies, finely chopped
• 18-20 dried red chilies
• 2 teaspoons coriander seeds
• 1 teaspoon jeera / cumin seeds
• 1 cup Mustard oil
• 10 cloves garlic, finely chopped
• 1 piece small ginger, finely chopped
• 1/2 kg lamb cut into pieces
• 1 teaspoon salt
• 1 small cup kachri powder
• 3-4 pod cardamom
• 1/2 teaspoon black pepper
• 1 cinnamon stick
• little bit mace
• 1 pod black cardamom
• water
• handful coriander leaves, chopped

Roast the Kashmiri red chili, coriander seeds and cumin seeds to make a paste. Marinate the Red Meat (with bones) with this paste and keep it for 1 hour."

In a pan add 1 tablespoon mustard oil in that add whole spices like cinnamon, green cardamom, pepper corn, black cardamom. The spices are nicely fried and add 2 chopped onions, 2 green chilies. Fry it well and add the marinated Mutton along with 1 tablespoon Red chilly powder, 1 tablespoon Kachiri powder. Mix it up. Add salt and 3 cups of water. Stir it nicely. Make sure that none of the spices are stuck in the bottom of pan. Otherwise it starts burning. Put a handful of chopped coriander leaves while its cooks."

Allow to simmer gently for 45 minutes or in a pressure cooker for eleven whistles. After 45 minutes you can see that the meat and gravy has reduced and its nice dark brown in colour. Switch it off. Add a handful of coriander leaves. Transfer the Laal Mass in to beautiful bowl. Garnish with some coriander leaves and enjoy with Baajre ki roti. "

• When you cook meat or chicken, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
• Meat that partially frozen is much easier to cut or slice.
• Don’t add salt to the meat before you cook. The salt force the juices out and impede browning instead, salt meat halfway through cooking.