- 1 kg Mutton (Curry Cut)
- 1/2 Pouch of Laal Maas Masala
- 1 cup Yogurt
- 3/4 Cup Ghee
- Salt to taste
- Cut up the lamb into pieces about 1 inch square.
- Add the Mix with the yogurt and set aside.
- Heat ghee in a handi and add the lamb, bhunno for 5 minutes
- Add the yougurt with the Mix and bhunno until the liquid has evaporated
- Add water (3 cups), bring to a boil, cover, simmer and stir until the meat is tender
- Remove to a dish
Serve the Laal Maas with Phulka.