To begin, soak the dried red chilies in warm water for 30 minutes. Drain and grind them into a smooth paste. Set aside. In a large bowl, combine the mutton pieces with the whisked yogurt, turmeric powder, and salt. Mix well and marinate the mutton for at least 1 hour (preferably overnight) to allow the flavors to deeply infuse the meat.

Heat 4 tablespoons of mustard oil or ghee in a large heavy-bottomed pan or pressure cooker over medium heat. Once the oil is hot and begins to smoke slightly, lower the heat and add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for about 1-2 minutes until fragrant.

Add the sliced onions to the pan and cook until they turn golden brown, stirring occasionally to prevent burning. This step is crucial for developing the deep, rich flavour base of the curry.

Next, add the ginger and garlic paste to the browned onions. Sauté for another 2-3 minutes until the raw aroma of the garlic and ginger disappears, ensuring the paste is well incorporated with the onions.

Now, add the red chili paste and red chili powder to the pan. Stir thoroughly and cook for 4-5 minutes on low heat, allowing the chilies to release their vibrant colour and intense heat. Adjust the amount of chili paste according to your spice tolerance.

Add the marinated mutton to the pan, mixing it well with the chili-onion mixture. Sear the meat for about 10 minutes, turning occasionally to ensure each piece is browned and well coated with the spices. This step locks in the flavors and enhances the meat's richness.

Sprinkle the coriander powder over the mutton and pour in 1-1.5 cups of water. Stir well, cover the pan, and let it simmer on low heat for about 1.5 to 2 hours, or until the mutton becomes tender. If using a pressure cooker, cook for 4-5 whistles. Stir occasionally and check the liquid level, adding more water if necessary to prevent the curry from drying out.

Once the mutton is cooked through and the gravy has thickened, check for seasoning and adjust salt if needed. Garnish the Laal Maas with freshly chopped coriander leaves. Serve hot with steamed basmati rice or traditional Indian bread like roti or naan.