Soak the Mathani Chillies for about 2 hours. Once soft, if you don't want too spicy & the heat of the chilli, then discard 80-90% of the seeds (Just break the top stack portion and the whole centre along with seeds will come out). Grind it into a fine paste with little water just to help in grinding....use 4-5 tsps of the chilli paste.

Make the paste of the ginger and garlic together and use only 2 teaspoons of it. Slice the onions.

Slice the garlic. Crush the cloves into powder.

Heat mustard oil in a kadai/ wok / pan / pot. Once it smokes, add the onions and bhunno it. When it starts browning, wash the mutton pieces and add it and bhunno it together...for almost 5-10 mins, then add the ginger paste, Mathani chilli paste, Kashmiri or Degi red chilli powder, salt as per taste and mix it well and bhunno it....for almost 5-10 minutes.

Then add hot water about 3 cups in it or more depending on the size of the vessel used...in total I used 11-12 cups of water. Cook until the mutton becomes soft.

Blend and keep the Dahi ready. Once mutton is ready by 95%, add 3 tbsps of blended Plain yoghurt and mix well and bhunno it....for another 10-15 minutes or till the mutton is cooked and become soft. Add hot water if required. Adjust the consistency of the gravy the way you prefer, add water if you are gravy lover, check salt. I kept it quite dry, sticking to the meat, as I love it this way.

Once mutton is done, heat ghee in a tempering pan, for garnishing I just fried whole chilli first and kept it aside and in the same ghee added the other Chilli by tearing it into 3-4 pieces and then the sliced garlic, do not brown the garlic too much, when it starts to brown slightly add it to the prepared mutton/ Laal Maas, mix well. Again put the kadai of LAL Maas on flame and cook it for about 5 minutes.

Then burn one charcoal / coal piece....once it's red and starts burning, put it in a steel bowl or paddle and add the crushed Clove powder and little ghee and close it immediately with a lid but leave a little space for the smoke to escape also. Keep it like that for 5 minutes. Then serve the Smoky Garlicky LAL MAAS with your favourite rotis / flat breads. We enjoyed it with Paratha.