10-15 Rajah Dried Red Chilli, soaked in warm water
10 Kashmiri red chillies/ Mathania Red Chillies, soaked in warm water
2 Rajah Green Cardamom
1/2-inch Rajah Cinnamon
2-3 Rajah Cloves
1 Black Cardamoms
Rajasthani Laal Maas
Add all the ingredients listed under Chilli paste along with some water and ground to a smooth paste.
Heat ghee/oil in a large thick-bottomed pan on medium-high heat, when hot temper it with bay leaves, green cardamoms, cinnamon, cloves, black cardamom and sauté until you get a beautiful aroma of the spices.
Add the sliced onions and sauté on medium-high heat for few minutes until soft and golden brown.
Stir in the ginger garlic paste and continue sautéing for 1 to 2 minutes until the raw smell disappears.
Next add the lamb pieces and sauté for 15 minutes or until it is no longer raw and browned all over.
Now add the chilli pasted salt to the lamb and mix it well. Cook for 3-4 minutes.
Add in the yoghurt along with 1/2 cup of water and mix it well with the meat and masala. Cook for 10 minutes stirring frequently until you see the oil separation from the sides.
Now there are 2 ways, you can either slow cook the meat for one hour to an hour and 30 minutes or pressure cook it for 5-6 whistles, depending on the quality of the meat.
To slow cook: Add 2 cups of hot water and mix it well with the meat. Cover and cook stirring intermittently so that it doesn't stick to the bottom. Add more water if you think it’s drying out. Cook till the meat is soft and fall off the bones. Add more water if you think it’s drying out. Finally, add garam masala powder and further cook for few minutes.
To pressure cook: Transfer the lamb curry to the pressure cooker and add 1 cup of hot water. Pressure cook for 4-5 whistles. Finally, add garam masala powder and further cook for few minutes.
You can adjust the consistency of the curry as per your liking. This is basically a semi-dry Lamb curry.
Garnish with coriander leaves and serve with parathas, naan or rice.