Chef Sunil Chauhan

Ingredients

• Soak the Mathania chilies/Kashmiri chilies in hot water for half an hour. Then make a fine paste of it by adding garlic cloves.
• If whole mathania/Kashmiri chili not available use 2 tbsp of Kashmiri chili. To make a paste add 2 tbsp of water and mix it to paste.
• Sliced or chopped the onions as thin as possible.Set aside.
• Wash meat two three time and keep aside.
• In a pan, heat the mustard oil, Once the oil starts smoking, add the onions and fry till they turn golden brown.
• Add the meat pieces and stir well so meat gets a coating of onions.
• Lower the heat to low and keep stir it for few minutes.
• Add ginger-garlic paste, make sure ginger garlic paste should be in 30:70 ratio.
• Keep cooking until water evaporates and masala start sticking to bottom of the pan.
• Now add chili paste to it and stir until paste mix well with the meat.
• Add 1 cup water and salt to it, cook further for 15 min.
• Add curd and Stir briskly to avoid the curd from curdling. ½ cup of water can be added at this stage if required.
• Keep cooking on a low flame and put a lid.
• Stir occasionally for avoiding sticking to the bottom of the pan.
• If gravy is still watery reduce it further to thick consistency.
• Add ½ tsp of clove powder to gravy and mix well. cover it and cook again for 10 mins on a medium heat.
• Once meat is done, Put off the flame.
• To Dhungar the meat
• Put charcoal piece on the fire and let it burn properly for 5-6 min.
• Once it lit fully put this charcoal piece in a steel bowl or on an aluminium foil.
• Remove lid from meat pan and Place that bowl/foil into the meat pan.
• Put clove on top of burning coal and immediately pour melted ghee on burning coal.
• Let the smoke come out of charcoal and infuse laal maas..
• Remove the bowl/foil from the pan and cover it with the lid again
• Stir to mix well ,Allow it to rest for 10 minutes.
• Laal maas is ready, serve it with jawar or bajre ki roti.