Laal Maans A spicy and zesty mutton curry from Rajasthani cuisine

Ingredients

• 500 grams mutton (goat) pieces with bones
• 200 grams onions cut lengthwise
• 250 ml yogurt nicely whisked
• 4 tbsp ginger-garlic paste
• 7-8 cloves
• 12-13 red chilies (Mathania chilies). Soak these chilies in hot water for 10 mins and thereafter make a thick chili paste using them.
• 125 ml mustard oil
• Salt
• 4-5 cloves of garlic (for tempering)
• 2 tbsp clarified butter (desi ghee) (for tempering)
• A piece of charcoal (for dhungar: smoking process)
• 1 tbsp clarified butter (for dhungar: smoking process)
• 4-5 cloves (for dhungar: smoking process)

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