Laal Maas (red Meat Rajasthani Style)
I make laal maas quite often but I often got confused with the different variations available online. And that is when I came across Chef Kunal Kapoor's version. He has debunked a lot of myths surrounding laal maas like it needs a lot of redolence hence kashmiri chili, it needs tomatoes and that it is made from hunting meat etc. He suggested the use of Rajasthani chili paste mathania. I did not have this so I did resort to kashmiri chili powder. My version this time was spicy but not because of chili powder. It was spicy because of the use of cloves and that is the only whole spice used in this curry. Use of mustard oil is a must and to finish the dish you must smoke your curry I will explain how to do this.