Lal Maas

Peel the onion, cut into thin even slices. Keep aside. Lightly whisk the yogurt, keep aside. Prepare the ginger and garlic paste, keep aside.

In a pressure cooker or a heavy bottomed pan (with a lid), heat the ghee/oil. Add the whole spices, then add the cumin and let it splutter.

Next, add the onion and fry till golden brown on a medium flame.

Once the onion turns a golden brown colour, throw in the meat and briefly fry till browned. To the meat, add all the powdered spices and fry till the liquids evaporate and the meat is coated with the spices.

Then pour in the yogurt and again cook till the liquids dry up and the oil separates. Add the ginger paste and garlic paste and let it cook for a few minutes making sure the masala does not stick to the bottom of the pan (bhunao).

Pour in the hot water and add the red chilies (if using).

If using a pressure cooker, then cover the cooker with its lid and let it cook on a high flame till the first whistle. Immediately lower the flame to its lowest setting and let simmer for 12-15 minutes.

Cooking time will depend on how big/small the pieces of meat. I prefer medium- small pieces.

If using a pan, put a tight fitting lid on and let it simmer for 45 minutes or until the meat is nice and tender. In this method you will probably need to add more than 2 cups of water. Garnish with chopped fresh coriander.