Rajasthani Laal Maas with Bajra Roti

Wash the mutton pieces thoroughly and set aside.

In a large bowl, mix the whisked yogurt with red chili powder, salt, and half of the sliced garlic and ginger. Add the mutton pieces and coat them well. Marinate for at least 2 hours, preferably overnight for best flavor.

Heat mustard oil in a heavy-bottomed pot or deep pan until it starts to smoke, then reduce heat slightly.

Add black cardamom pods, cinnamon sticks, cloves, and bay leaf. Sauté briefly until aromatic, about 1 minute.

Add the remaining garlic and ginger slices and sauté until golden brown.

Add the marinated mutton along with all the marinade. Stir on medium-high heat until the oil separates and meat is browned, about 10-12 minutes.

Add water, stir, and bring to a boil. Lower heat to simmer, cover partially, and cook for 75-90 minutes or until the mutton is tender. Stir occasionally and add more water if needed.

Adjust salt and chili according to taste. Remove whole spices before serving.

To make Bajra Roti, mix bajra flour with warm water gradually to form a soft dough. Divide dough into small balls.

Heat a cast-iron tawa or heavy griddle over medium-high heat.

Roll each dough ball into a flat disc using dry flour for dusting, as bajra dough is delicate.

Cook each roti on the hot tawa, flipping frequently, until both sides are golden and cooked through, about 2-3 minutes per side. Apply ghee on each roti while hot.

Serve hot Laal Maas garnished with fresh coriander alongside the warm Bajra Roti smeared with ghee.