To begin making the Rajasthani Laal Maas recipe, add water in a heavy bottomed pan. Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water.

Let it boil and switch off the flame once the dry red chillies becomes soft.

Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder.

In a large mixing bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning.

Mix everything well and set aside to marinate in the refrigerator for an hour.

Heat ghee in a heavy bottomed pan. Add onions and sauté till they turn light brown in colour.

Add the remaining ginger garlic paste and sauté for a minute.

Add the marinated mutton to the onions and sauté on high heat for two to three minutes.

Add the required salt and water (which we retained from boiling the dry red chillies) into the pan.

Cover the pan with a lid and let it cook for 20 to 25 minutes. You can add more water if you want watery consistency.

Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the pan.

Add two to three cloves to the coal, pour some ghee and quickly cover the pan with a lid and set aside for two to three minutes.

Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat.

Transfer to a serving bowl and garnish it with coriander leaves.

Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati. It is usually made during special occasions and festivals in Rajasthan.