Jungli Lal Maas

Ingredients

For marination
2 lbs lamb
1.5 tbsp of extra virgin olive oil
1.5 tbsp of lime Juice
1/2 tbsp of turmeric powder
1 tbsp of chili powder
1 tbsp salt

For Spice paste
5 cups water
7 spicy dried red chilies
7 kashmiri chilies (For Color)
3 tbsp coriander seeds
5 cardamom
1/2 Inch cinnamon stick
3 bay leaves
1 tbsp cumin seeds
10 garlic pods

For Dish
4 tbsp olive oil
1/2 tbsp black peppercorns
3 star anise
1 tbsp ginger garlic paste
4 medium sized onions thinly sliced
1 tsp salt
coriander for garnishing

Method
Mix all the ingredients listed under marination well and apply to the lamb
Keep it aside for 30 minutes. If you can keep it longer, the infusion is going to be better.

Heat water in a pan.
Add all the ingredients under the spice paste except garlic.
Boil for 10 minutes
Strain out the water and keep aside.
Put the wet ingredients and garlic pods in a blender and blend to a fine thick paste.

Heat olive oil in a pan till its smoky.
Add black peppercorns and star anise to the pan and sauté for a minute; it will give the oil a nice flavor.
Add onions and sauté till they are golden brown.
Add ginger garlic paste and sauté for a minute.
Add the marinated mutton sauté on medium heat for two to three minutes.
Add 1/2 cup of strained spiced water and let the mutton cook on medium heat for 3 to 5 minutes.
Add half of ground spice paste to the mutton and saute for about 5 minutes.
Add the rest of ground paste and 4 cups of strained spiced water to the mutton.
Cover and cook for an hour on low flame until the mutton is perfectly cooked.

Garnish with fresh chopped coriander and serve hot with chapatis or white rice.

Note:
The extra virgin oil used in the marination gives it a distinct flavor. Mustard  oil would be ideal for this dish