Laal Maas

Marinate the meat with garlic-ginger paste (70% garlic, 30% ginger) and salt, then leave it aside for 2–3 hours or more.

Soak the Mathania chillies in water (preferably warm if in a hurry), then blend into a paste without adding anything.

Heat clarified butter in a pan and add whole spices—cloves, peppercorns, green and black cardamom.

Add sliced onions and cook until light brown, not too dark as they'll continue cooking with meat.

Add marinated meat to the pan and cook until it starts to brown slightly, stirring occasionally.

Add the chilli paste and cook thoroughly without covering until the paste caramelizes and the oil starts separating.

Mix curd with coriander powder, cumin powder, red chilli powder (for color), and mustard oil to make a spice-curd mixture.

Once the meat is 50-60% cooked, add the curd mixture, stir well, cover and cook on low flame for 30 mins.

Cook until the meat falls off the bone and the gravy thickens with a vibrant red color.

Let it rest for 5–7 minutes before serving. For best taste, serve the next day after flavors mature.