The Famous Rajasthani Laal Maas.

Lamb Meat in the not so fiery but Red Mathania Chilli Gravy:

 INGREDIENTS:

• Mathania Mirch paste of 20 mathania mirch for 1kg mutton.
• Ghee (Clarified butter)
• Khara (Whole) garam masala consisting of Cardamom (green)-4 nos. (black) 2nos.0
  Cinnamon 2 largesticks
  Bay leaf and Nutmeg is optiional
• Sliced onion -250gms
• Ginger Garlic Paste- 2 Tbsp.
• Yoghurt  with a dash of Mustard oil and coriander powder (Optional)- 4 Tbsp
• Salt
• Sugar

Method:

Marinate the Mutton with salt and Ginger garlic paste

Temper the ghee with khara garam masala 

Add the sliced onion

Fry till onion slices turn transluscent

Add the mutton and cook till the mutton changes colour.

Meanwhile Soak the Mathania Mirch in warm water and make a smooth paste with 2 cloves of garlic.

Add the mathania mirch paste and cook on low flame till mutton turns tender and oil separates from the gravy as the mathania gravy caramalises to a startling scarlet in colour.😊

Add in the Yoghurt paste and adjust the seasoning. Cover and allow to simmer for a few minutes.

Finish off with a Dash of ghee and garam masala powder. Cover for a minute or too.

Serve Hot with warm handmade tandoori Rotis or Naan.