Rajasthani Laal Maas

Ingredients

• 600 g Mutton (bone-in, shoulder/leg), cut into 2-inch pieces
• 12 Mathania chilies (or Kashmiri red chilies), soaked in warm water
• 12 Garlic cloves
• 1 cup Thick plain yogurt (whisked)
• 4 tbsp Ghee
• 1 tbsp Mustard oil
• 2 medium Onions, thinly sliced
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• 1 tsp Coriander seeds
• 2 Bay leaves
• 4 Green cardamom pods
• 4 Cloves
• 1 Cinnamon stick
• 1 tbsp Ginger, julienned
• 1.5 tsp Salt
• 2 tbsp Fresh coriander leaves, chopped(optional)
• 1 piece Smoking charcoal (for dhungar smoke infusion)(optional)

Instructions

1. 1

   Prep (10 min): Soak the Mathania/Kashmiri chilies in warm water for 10 minutes. Drain, then blend with garlic and a splash of water into a smooth red paste.

2. 2

   Sear & sauté (15 min): Heat ghee and mustard oil in a heavy pot. Add cumin, peppercorns, coriander seeds, bay leaves, cardamom, cloves, and cinnamon; sizzle 30 seconds. Add sliced onions and fry 10-12 minutes until deep golden brown.

3. 3

   Build the base (10 min): Add the mutton pieces and sear on high heat 5-6 minutes until browned. Stir in the chili-garlic paste, ginger, and salt; cook 5 minutes until the paste darkens and oil begins to separate.

4. 4

   Slow cook (60 min): Lower heat, whisk in the yogurt a spoonful at a time to prevent splitting. Cover and simmer gently 60 minutes, stirring occasionally, until the mutton is tender and the gravy is thick and deep red. Add splashes of hot water if it dries out.

5. 5

   Smoke infusion (5 min): Place a piece of hot charcoal in a small metal bowl inside the pot, drizzle with ghee, cover tightly for 5 minutes to infuse a smoky aroma. Remove charcoal.

6. 6

   Finish: Rest 5 minutes, garnish with fresh coriander, and serve hot with bajra roti or steamed rice.