Assemble all ingredients together to avoid last minute rush.

Wash and thinly sliced onions.

Finely chop garlic and ginger or crush to a coarse paste using mortar pestle.

Wash mutton pieces in running water and keep it aside.

Soak all chillies in hot water for approx. 10-12 minutes. Then, blend to a fine paste by adding very little water at a time.

Heat mustard oil in a pressure cooker over high flame.

Once the oil reaches a smoking point, switch off the heat.

When the smoke subsides, add cloves. Let them pop a little.

Now, switch on the flame and add the chopped onions. Saute the onions until brown.

Then, add the mutton pieces. Mix very well with the onions and stir for few minutes.

Now ,add the ginger garlic paste and cook for another 2-3 minutes until raw aroma goes away.

Add the prepared chilli paste and mix everything well.

Add salt, water and mix well. Pressure cook until meat is cooked. It would take 4-5 whistles depending on the brand of cooker.

Let the pressure release by itself before opening the cooker.

Switch on the flame over high heat and bring to boil. Add the whisked yogurt by stirring continuously from the other hand. Bring the curry to boil.

Garnish with chopped coriander or cilantro.

Serve Laal Maas hot with chapati or rice.