Laal Maas

Method

1. Heat the mustard oil in a heavy-bottomed pan over high heat until it reaches its smoking point, then reduce the flame to medium to neutralize its pungency.
2. Add the dried red pepper to the hot oil and temper for about 1 minute until the peppers darken and release their heat into the oil.
3. Add the garlic cloves and sauté for 2 minutes until golden, then add the lamb pieces and sear on high heat for 5 minutes until browned on all sides.
4. Lower the heat to medium, stir in the yogurt gradually to prevent curdling, and coat the lamb thoroughly with the mixture.
5. Cover the pan and cook for 12 minutes, stirring occasionally, until the lamb is tender and the oil begins to separate from the masala.
6. Uncover the pan and cook for a final 2 minutes on high heat to reduce and concentrate the sauce to a thick, rich consistency.