The Rajasthani region almost certainly has the most varied techniques of food in India. Rajasthani cuisine is spicy and most of the delicacies are vegetarian except for a few delectable and mouth-watering meat dishes like Laal Maas (red meat curry).
Traditionally this dish is not just red in color but also spicy.
However, if you only want the color and not so much spice, you could substitute half the amount of chillies with Kashmiri chillies which give only color and no spice.
Lamb/Mutton - 500 gms - cut into medium pieces
Dry red chillies - 10 ( substitute 5 with Kashmiri chillies to reduce spice but retain the color)
Garlic - all cloves of 1 full pod - peeled and finely chopped
Onion - 2 large - finely sliced
Green cardamom - 3
Black cardamom - 3
Salt to taste
Yoghurt/thick curds - 1/2 cup
Turmeric - 1/2 tsp
Roasted Cumin powder - 1 tsp
Coriander powder - 1 tsp
Ghee - 2 tbsp
Coriander leaves - chopped - for garnishing
Grind the red chillies using little water, into a fine paste and keep aside.
Take a large bowl, add the red chilly paste, curds, turmeric, salt, coriander powder, cumin powder and mix well and keep aside.
Take a cooker or heavy bottomed vessel, keep on low heat, add the ghee and fry the garlic till golden brown.
Add the onions, green and black cardamom and fry till onions turn brown.
Now add the lamb/mutton pieces and fry till all the water and evaporated.
Now add the the yoghurt mixture and fry till it thickens and ghee begins to separate.
Add in 2 cups of water, close the cooker or cover the vessel and cook till lamb is tender and well done.
If using cooker, after first whistle, reduce heat to low, and cook for 15-20 minutes.
If cooking is a regular vessel, cover and cook for 30-45 minutes.
Serve hot with Phulkas or steaming white rice.