How to Make Rajasthani Laal Maas:

• Heat the ghee along with the mustard oil in a pressure cooker followed by the whole spices: bay leaf, cinnamon, cardamom, cloves, and peppercorns.
• Add the sliced onions and sauté until golden brown.
• Add the garlic and ginger paste. Marinate the washed and cleaned mutton and combine well, allowing the ginger garlic paste to tenderize the meat.
• Add about half a cup of curd followed by the ground masala or masala powders: Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder.
• Add about half a cup of water, do not add too much water as you do not want a runny gravy.
• Cook the meat in a pressure cooker for 6-7 whistles on low heat, until the mutton is tender and falls off the bone.
• Once the pressure is released, add 1 tsp garam masala, the juice of half a lemon (or about 1 tsp) and garnish with cilantro leaves.
• To finish, heat a piece of charcoal and place it in a steel bowl in the middle of the pressure cooker, add 1 tsp of ghee along with a couple of cardamom pods to the bowl and seal the cooker to add a smokey touch to the dish.
• Serve with phulkas or rotis.