Lal Mass: The Fiery Red Lamb Stew

1.Heat the mustard oil in a heavy-bottomed pot over medium heat until it starts to smoke slightly.

2.Add the finely sliced onions and sauté until they turn golden brown, about 10-12 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.

4.Add the broken dried red chilies, red chili powder, turmeric powder, coriander powder, and cumin powder. Stir well and cook for 2-3 minutes to toast the spices.

5.Add the lamb pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the lamb is browned on all sides.

6.Reduce the heat to low and add the whisked yogurt gradually, stirring continuously to prevent curdling. Cook for another 5 minutes.

7.Pour in the water and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.

8.Once cooked, stir in the garam masala and let it simmer for an additional 5 minutes.

9.Garnish with fresh coriander leaves before serving.