Laal Maas/Rajasthani Laal Maas

Laal Maas a fiery delicious curry from the Rajasthani cuisine .Laal meaning red the red colour comes from the special mathania chillies used ...This is a very flavourful and spicy mutton curry which goes well with simple jeera rice naan or Roti..

Basically mathania chillies and kachri powder  are used for this dish i have however used kashmiri red chillies  for this and also skipped the kachri powder .

Ingredients
12-15 dry  Kashmiri chillies soaked in warm water
1 garlic pod
1 inch ginger.
 1tbsp coriander seeds
1  tsp cumin seeds

1/2 kg goat mutton
3 Bay leaves
2 black cardamom
4 green cardamom
4-5 cloves
1 stick cinnamon
1 tbsp  ghee
1 tbsp oil
3 onion sliced .
1 cup yogurt
1/2 tsp turmeric powder
2 mace blades

Method
Wash the mutton pieces add salt and turmeric and keep aside for 20 minutes.
Grind Garlic and ginger to paste
Dry roast 1 tbsp coriander seeds 1 tsp jeera 2 mace blades and one black cardamom.grind to powder
Whisk curd and add the powdered masala to this.
Heat pressure cooker add ghee and oil  bay leaves cardamom cinnamon and green cardamom and  saute.
Add the ginger garlic paste and saute till raw smell goes off.
Then add Onion and saute till golden brown.
Then add the chilli paste saute sometime till oil seperates
Then add mutton and saute/bhuno for few minutes
Then add powdered masala
Saute well
The add water and cover cooker and let it cook till tender
Serve hot with phulkas /rice /naan
You can saute or bhuno the chilli paste after adding the onions and Masala I prefer to saute it separately though.
If you find mathania chillies use thatinstead of kashmiri chillies 
Adapted slightly from Prashad by Jiggs  Karla