From India, A recipe for Rajasthani Lal Maas

1. Heat oil in a saucepan. Add chopped garlic, cumin seeds, green and black cardamoms and whole red chillies. Saute till cumin seeds begin to splutter. Then add onion and saute till golden brown.

2. Now add mutton and cook on high flame to seal the juices. Add red chilli and coriander powders, salt, yoghurt and some water. Bring to a boil. Cover and let it simmer for 45 minutes.

3. Serve hot with rotis.

Recipe courtesy: Chef Gurpreet Singh Mehta, Dhow Palace Hotel Dubai

Image courtesy: ShTell u