One of the most relished dishes in the region, Rajasthani Laal Maas is a favorite for many. Served with hot phulkas, steamed rice, or baati, it is usually made during special occasions and festivals in Rajasthan. You can also give it a try using this easy recipe given below.
Ingredients:
● 500 grams Mutton diced into 1-inch pieces
● 10 dry Kashmiri red chilies soaked in water
● 1/2 cup Curd
● 1 teaspoon Cumin seeds
● 2 teaspoons Cumin powder
● 2 teaspoons Coriander powder
● 1/2 teaspoon Turmeric powder
● 2 tablespoons Ginger Garlic paste
● Ghee
● 2 Brown Cardamom
● 3 Cardamom
● 1-inch Cinnamon Stick
● 3 Cloves
● 1 Bay leaf
● 3 finely chopped Onions
● 1/2 teaspoon Garam masala powder
● Salt
● Coriander Leaves chopped
● 3 Charcoal pieces for Coal Smoking

Fill a heavy-bottomed pan with water and add soaked Kashmiri red chilies, cumin seeds, black cardamoms, green cardamoms, cinnamon, cloves, bay leaf into it. Give it a boil and grind all the spices when cool to make a paste.

Add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste, and the paste prepared in a large bowl to marinate. Keep it aside for an hour.

Heat ghee in a pan and add onions to saute. As they turn light brown in color, add the remaining ginger-garlic paste, marinated mutton, salt, and water. Cover the pan and allow it to cook for 25 minutes.

After it is cooked, put the heated charcoal in a small metal bowl and place it in the center of the pan. Add two to three cloves and ghee to the coal and cover the pan with a lid. Remove the charcoal bowl after three minutes. Put the curry back on the heat and add garam masala to it. Mix it well and garnish it with coriander leaves.