Cooking Mode: Laal Maas

Step 1 of 5

Soak dry red chilies in warm water for 20 minutes, then grind into a smooth, bright red chili paste.

Step 2 of 5

Heat ghee in a heavy pot, add sliced onions, ginger paste, and garlic paste; sauté until deeply browned.

Step 3 of 5

Add mutton pieces and sear on high heat for 10 minutes until well-browned.

Step 4 of 5

Whisk yogurt with red chili paste, coriander powder, and salt; lower flame and pour into mutton.

Step 5 of 5

Add water, cover, and simmer on low heat for 50 minutes until the meat is fall-apart tender and floating in red ghee.