Grind 1 piece of cinnamon (1 inch size stick), 10 pieces of black peppercorn (kali mirch), 6 pieces of cloves (laung), 3 pods of green cardamom (hari elaichi), 1 piece of mace (javitri), 1 tbsp of cumin seeds (jeera), 1 tbsp of coriander seeds (dhania), 5 pieces of regular dry red chilies (whole), and 10 cloves of garlic (peeled, whole) in a traditional mortar and pestle (silbatta), adding a little bit of water to it. Keep the paste aside in a bowl.

In the same silbatta, grind 2 pieces of Kashmiri red chilies (torn into small pieces) and keep aside.

Then, grind 3 pieces Mathaniya red chilies (torn into small pieces) and keep it aside.

Now, take 500 grams of mutton, add salt to taste, the masala and red chili paste, 1 tsp of turmeric powder (haldi), ½ tsp of ginger powder (sonth), ½ tsp of white pepper powder and mix them nicely with the mutton. Now, add a cup of whisked curd to it and mix nicely. Keep this marinated mutton in the refrigerator for 2 to 3 hours.

Heat 4 tbsp desi ghee (clarified butter) and put in 1 piece of bay leaf along with 1 piece of cinnamon (1 inch size stick), 4 pods of green cardamom, 1 piece of black cardamom (badi elaichi), ½ tsp of coriander seeds, 10 cloves of garlic (peeled, whole), Fry them until golden.

Now, 3 pieces onions (medium size, finely sliced) to it and fry on a medium flame until golden brown.

Add the marinated mutton pieces. Mix nicely. Cover the pot and let the mutton cook over a medium flame for about 8 to 10 minutes, stirring in between to ensure the mutton pieces do not stick to the bottom of the pot.

Then, add 4 cups of water to it, mix and cook it over a high flame until it comes to a boil. When the water starts boiling, reduce the flame to medium to low, cover the pot and let it simmer for about 40 minutes or so.

When the gravy reduces and thickens, switch off the gas stove and cover the pot. Let it rest in that way for about half an hour to let the fatty oil in mutton to come to the top and give the authentic color of Rajasthani laal maas.

Remove it from the pot to a serving bowl or small handi.

Your tasty and spicy Rajasthani laal maas is ready. Garnish it with a bit of finely chopped coriander leaves and serve it hot with steamed rice or roti.