Rajasthani Mutton Curry

Home-style bone-in goat curry built on the foundation of Rajasthani cooking — dried red Mathania chilli paste (which gives a brilliant red colour without excessive heat), coriander, fennel, and dried mango powder, fried in ghee with onion and ginger-garlic until the oil separates, then the mutton added and slow-cooked with minimal water until the sauce is thick, red, and slightly oily at the surface. The fennel distinguishes this from Punjabi or Mughal-style mutton; its sweetness balances the chilli heat. The everyday festive meat preparation of Rajasthani households from Jodhpur to Jaipur.