Rajasthani Laal Maas

 Rajasthani Laal Maas

First We have To Soak 7 to 8 Kashmiri Laal Mirch In a warm water for 30mins then grind it and make a fine paste and keep aside ( Remove Kashmiri Laal Mirch Seeds Before Soaking )

Method

Take a handi heat desi ghee add tejpatta, choti ilaichi, moti ilaichi, a pinch of dalchini powder and jeera then add 3 medium slicely chopped onion saute them on a low flame untill they turn nicely golden brown then add mutton and cook it on a low flame 15mins untill its cooked well then Add Kashmiri Lal Mirch Paste 2 or 3 tbsp mix it well and cook it  on a medioum flame for 15mins then take katori add 2tbsp ginger garlic paste and 2tbsp dhania powder mix it well with spoon and add this mixter in mutton and mix it well untill mutton leaves its oil then beat 1 katori curd and add in mutton mix it and cook it untill the mutton cooked well ( at the end u can add 1cup warm water for gravy but if u want thick gravy then only add curd ) garnish it with hara dhaniya its done enjoy with Crispy Laccha Paratha  or Butter Naan