Laal Maas

In a large bowl, combine the Mutton, Yogurt, Ginger-garlic paste, Turmeric powder, and 5g of Salt. Mix well to coat the Mutton evenly and let it marinate for at least 30 minutes.

Drain the soaked Dried Mathania red chilies, reserving the soaking water. Grind the chilies into a smooth paste using a small amount of the reserved soaking Water if needed.

Heat the Ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the Cumin seeds, Green cardamom, Black cardamom, Cloves, Cinnamon stick, and Bay leaf. Sauté for 30 seconds until fragrant.