Laal maas

Method

1. 1 Soak dried chili peppers in warm water for 20 minutes, then blend them with garlic.
2. 2 Melt the ghee, then sauté the onion and cinnamon stick for 6 minutes until fragrant.
3. 3 Add the lamb to the pan and stir-fry over high heat for 8 minutes until browned.
4. 4 Reduce the heat, add the chili sauce and the beaten yogurt, stirring continuously for 5 minutes to prevent the yogurt from separating.
5. 5 Add 300 ml of water, cover and simmer over low heat for 55 minutes until the meat is tender and the red sauce is thick.

With an appliance

• Pressure cooker 55 min

  Replace step 5: cook lamb under high pressure for 20 minutes, then allow to air dry for 12 minutes; after 20 minutes, the connective tissue will be tender and won't need stirring. The yogurt sauce has already been stabilized in step 4, so do not add raw yogurt to the pressure cooker.