When the oil is very hot and fuming, switch off the heat.
Let it cool for 2 minutes.
Switch on the heat again.
Add cloves, black pepper, black cardamom, green cardamom, cinnamon and tejpatta
Add the onions and fry till slightly brown.
Now add garlic cloves and ginger garlic paste and fry for 3-4 minutes, until onion are nicely browned.
Add the mutton and fry for 3-4 minutes on high heat.
Add curd and fry for 3-4 minutes.
Now add red chilli powder, turmeric powder, coriander powder, roasted cumin powder and salt.
Add little water if required and fry till oil starts to separate.
Add a cup of water and cover the pan and cook the mutton till it is soft and tender. ( You can also use a pressure cooker to cook the mutton )
Next up add lemon juice.
Garnish with fresh coriander.
Serve hot with naan or rice.
Use the best quality Mutton from a trusted butchery.The cut of the meat makes a lot of difference in taste and an experienced person only knows how to cut the meat properly.You can also make this recipe on low flame and instead of cooking it in a pressure cooker, cook it covered on low flame for 60-70 minutes.The taste will be different and more authentic.Do not add a lot of water in the pressure cooker before closing it.The mutton will release it’s own water and if you also add too much water, the curry will be very runny.Add the mutton in the pressure cooker before adding yogurt and fry it well on high heat to sear the meat.This will keep the juices locked in the mutton and it will be very flavourful.Using Kashmiri Red Chillies gives this curry a fiery red colour but it's still not that hot. Ideally Mathania Chillies are used to make this dish.You can also make this curry in ghee. Traditionally either ghee or mustard oil was used to make it.You can replace the mutton in this recipe with chicken and make Laal Maas Chicken instead. Keep the cooking time in check though.To make it smoky, you can give it a dhungar. Heat a piece of charcoal over direct flame until is red hot. keep a bowl in the centre of the pan. Keep the red charcoal in the bowl. Drizzle 1 tsp ghee over the charcoal and immediately close the lid of the pan. Let the curry absorb the smoke for 10-15 minutes. Remove the bowl and give the curry a mix.