Shikari Maas, Bejar Roti and Kachumber Salad

Instructions

1. 1

   Prepare Chili Paste & Marinate Mutton (Time: 15 mins prep + 30 mins marination)

   • Soak the whole dried red chilies in 1/2 cup of hot water for 20 minutes to soften them.
   • Grind the soaked chilies with their soaking water into a smooth, fine paste. Set aside.
   • In a large mixing bowl, combine the mutton pieces with whisked curd, ginger paste, garlic paste, turmeric powder, coriander powder, and salt.
   • Mix thoroughly to ensure each piece of mutton is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Sauté Aromatics & Onions (Time: 10-12 mins)

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the whole spices: cloves, black peppercorns, green cardamoms, black cardamom, and cinnamon stick. Sauté for 30-45 seconds until they release their aroma.
   • Add the thinly sliced onions and fry, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base, so be patient.
3. 3

   Brown the Mutton & Cook Masala (Time: 15-20 mins)

   • Add the marinated mutton to the pot. Increase the heat to medium-high and sear the mutton for 10-12 minutes, stirring occasionally, until it's well-browned on all sides and the moisture from the curd has mostly evaporated.
   • Add the prepared red chili paste to the pot.
   • Continue to sauté (bhuna) for another 5-7 minutes, stirring constantly, until the raw smell of the chilies disappears and you see the ghee separating from the masala at the edges of the pot.
4. 4

   Slow Cook the Curry (Time: 60-70 mins)

   • Pour in 1.5 cups of hot water, stir well to combine, and bring the curry to a rolling boil.
   • Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
   • Alternatively, for a pressure cooker: Secure the lid and cook for 5-6 whistles on medium-low heat. Allow the pressure to release naturally before opening.
   • Check the curry occasionally; if it becomes too dry, add a splash of hot water. The final gravy should be thick and cling to the meat.
5. 5

   Garnish and Serve (Time: 10 mins rest)

   • Once cooked, a layer of red-hued ghee (tari) will float on top, indicating the curry is ready.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 10 minutes to allow the flavors to deepen further.
   • Serve hot with traditional Rajasthani breads like bajra roti, or with steamed rice.