How do I make it?

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1. Wash lamb, drain the water and cut into medium pieces

2. Take a blender and soak whole red chilli, cardamom, bay leaves, cloves, cinnamon stick in lemon juice for 15 mins. After 15 mins blend them into a fine paste. Do not discard the blender

3. Marinate the lamb with the blended mix from step 2 and keep it aside for at least 1 hour. The longer the better. If you end up keeping it aside for more than 2 hours then refrigerate it

4. Chop onions and keep it aside. And blend the tomatoes, ginger and garlic together

5. After marination time is up take a pan and melt ghee. Now add mustard seeds, coriander seeds, cumin seeds and sautee them on high heat for 5 mins. Then add and sautee onions till they turn golden brown

6. Add tomato puree from step 4, salt, pepper, chilli powder and garam masala to the pan. Cook till the tomatoes lose all of the water. Keep stirring every 5-10 mins.This is a critical step, make sure all of the water evapourates from tomatoes before you move ot the next step. Your tomatoes will become like a thick paste

7. Now add marinated goat to the pan and cook for about 30-40 mins or till the goat is well cooked. Cook goat on medium-low heat. Add water if needed

8. Serve your Rajasthani Laal Mass with Indian paleo roti (See Recipe) and Love