Heat the pan add mustard oil in a kadai and add whole garam masala and saute them until they turn aromatic.
Add onions and green chilli and mix well. Saute them until the onions turn golden brown. For this recipe the onions should caramelized.
After the onion turns its brown color add tender meat sort the meat till it looses the the water from it.
Now add the ginger garlic paste to the meat mix it well and let it cook at least for 10 mins to release all the raw flavors.
In the next step add salt and turmeric powder to the meat and mix well
Then cover the lid and keep the flame low and let it cook for another 10 minutes until the oil oozes out from the meat.
Then add coriander and cumin powder, meat masala powder and mix well . This masala powder also be blend with the meat flavours. So the process need a low flame and the cooking should done slowly.
Add beaten curd to the curry while it is in low flame mix well.
Now and Kashmiri red chilli paste which is soaked at least for 3-4 hours and blend it into a fine paste. After adding the chillie paste let the curry cook for a 20 minutes so the red chilli paste will mix with the curry.
Check once in the mean while and mix it again and add water and cook until the meat becomes soft
Then finally desi ghee of 3 to 4 spoon and mix well cover it with lid and cook for another 5 minutes.
Now add chopped coriander leaves and serve the hot laal Maas with rice or roti or chapati.