3pcMathania red chilly or Byadagi red chillyor use 2 tsp kashmiri red chilli powder
1spoonwater
8pcgarlic cloves
a pinch of salt
Brown Onions
1/2cupmustard oil
4pconion
For the Curry
1/2cupcurd
salt to taste
1cupwater
Instructions
Preparation for Laal Maas (15 minutes)
Soak the red chilies (both varieties, as mentioned under "Red Chilli Paste") in hot water for half an hour
Slice the onions
In a wok, heat the mustard oil
Once the oil starts smoking, add the onions and fry till they turn golden brown. Separate and keep aside. Do not discard the oil.
Peel the garlic
In a mixie, make a paste of the garlic and soaked red chilies with a pinch of salt
Cooking the Authentic Rajasthani Lal Maas (1 hour 10 minutes)
In the same wok where you fried the onions, add the meat pieces
Keep the heat on medium flame and fry the meat for 15 minutes
Add the red chilli paste along with fried onions and curd
Stir briskly to avoid the curd from curdling
Cook on a medium flame covered
Uncover every 5 minutes to stir in order to avoid the spices from sticking to the bottom of the wok and burning the curry. Cover and cook till done
Add water. Bring it to a boil.
Add salt, cook covered for another 10 minutes
Uncover and cook till the gravy reaches a semi-solid consistency
Put off the flame. Allow it to rest for 10 minutes.
Serve hot with chapati, naan, roti
Notes
The dish is synonymous to Mathania mirchi which is available in the Mathania village of Rajasthan. If you do not get your hands on Mathania, try to go with Byadagi. If that isn't available too, use Kashmiri red mirch powder
The gravy is semi solid (like that of a kasha or kosha). You can reduce the water to half a cup
Tender goat meat produces the best result. You can also consider lamb meat if goat meat isn't available
Do not add turmeric, tomatoes, cumin and coriander powder
You can opt to smoke the Laal Maas with ghee and clove on burning charcoal, but it isn't mandatory
In the authentic recipe of Laal Maas, sugar is not added to the dish. However, I have found that adding a teaspoon of sugar towards the end makes a lot of difference. You can try!
Try to not compromise and replace mustard oil with other refined oil. Mustard oil provides the much needed pungency and blends perfectly with the heat from the chilies