Laal Maans

Heat 1 tsp oil in a pan and fry the chopped garlic till it changes colour. Keep aside. Heat remaining oil and temper with cardamoms, cloves and cinnamon.

Then add the onions and saute till lightly brown. Add the mutton cubes and continue to fry till well browned.

Add the ginger-garlic paste and fry for a minute followed by the red chilli powder, coriander powder, cumin powder, turmeric powder and salt mixed with a little water.

Stir fry till oil separates from the sides of the pan. Next add the yoghurt, 1 1/2 cups water and pressure cook for 20-25 minutes on low flame after the first whistle.

When it cools down, remove the lid and further simmer on high heat till the gravy turns slightly thick.

Serve, garnished with fried garlic, coriander leaves and rose water. Best had with tandoori roti, naan or plain chapati.