Laal Maas

Take a mixing bowl and add the mutton, ginger-garlic paste, salt, and mustard oil. Mix properly. Keep aside to marinate, for 1 hour.

Soak the Mathania chillies in water till the chilies are soft. Grind them to a smooth paste.

Take a large saucepan and heat the ghee. Add peppercorns, green cardamoms, and cloves, and let them splutter. Next, add the onions and cook till they are translucent. Add the marinated mutton and sauté for 4-5 minutes. Season with salt, Mathania chili paste, and curd. Next, add the chili powder, coriander powder, and garam masala. Cook till the mutton becomes tender.