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Chef at Patan Palace preparing Rajasthani Lal Maas for meal. Below is the recipe for Lal Maas. Ingredients – Serves 2-3 3 tbsp mustard oil 4 cloves 1 black cardamom (buy online here) 1 bay leaf 1 cup sliced onion 1.5 lb mutton (cut into 1″ pieces) 2 garlic cloves, minced 1″ ginger shoot, minced 10-12 whole dry kashmiri chillies (see notes) 1/2 tsp red chili powder (or cayenne) 1/4 tsp turmeric powder 1/2 cup thick curd/plain yogurt 1/2 cup water salt to taste 1.5 tbsp ghee 2 garlic cloves, grated cilantro to garnish Notes The dish can be made a hot as or not as you want. If you use store bought kash miri chill powder, the taste is mild but its lends a beautiful color.So the dish will come out less hot. If you powder whole dried kashmiri chillies like I do, the fresh ground chilies are hot
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