Lal Maans Madness with Groovy Naans (Rajasthani Lal Maans with choice of 2 Naans)

  for Lal Maans:

**For Marination:**
500 grams mutton, cut into pieces
250 grams curd (Dahi)
15 grams ginger garlic paste
10 grams turmeric powder
15 grams Salt

**For Lal Maans Gravy:**
50 ml mustard oil
2 onions, finely sliced
2 tomatoes, pureed
2 teaspoons Mathania red chili powder (or Kashmiri red chili powder)
6 grams coriander powder
5 grams cumin powder
5 grams fennel powder
5 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

**1. Marinate the Mutton:**
   In a bowl, mix mutton with Curd (Dahi), ginger garlic paste, turmeric powder, and salt. Let it marinate for at least 2 hours.

**2. Cook the Mutton:**
   Heat mustard oil in a pressure cooker or heavy-bottomed pot.
   Add sliced onions and sauté until golden brown.
   Add the marinated mutton and cook until it gets browned.

**3. Prepare the Lal Maans Gravy:**
   Add tomato puree, Mathania red chili powder, coriander powder, cumin powder, fennel powder, garam masala, and salt. Mix well.
   Cook the spices until the oil starts to separate from the masala.

**4. Pressure Cook:**
   If using a pressure cooker, add water as needed, close the lid, and cook until the mutton is tender. If using a pot, add water, cover, and simmer until the mutton is cooked and the flavors are infused.

**5. Garnish and Serve:**
   Garnish Lal Maans with fresh coriander leaves.

 For the Naans:

**Option 1: Butter Naan**
Soft and fluffy leavened bread brushed with butter.

**Option 2: Garlic Naan**
Butter naan topped with minced garlic for extra flavor.

 Instructions for Naans:

**1. Butter Naan:**
   Prepare the naan dough using all-purpose flour, Curd (Dahi), milk, baking powder, and ghee. Roll out the dough into oval shapes.
   Cook on a hot griddle or tandoor until they puff up. Brush with melted butter.

**2. Garlic Naan:**
   Follow the same process as butter naan. Before cooking, sprinkle minced garlic on top of the rolled-out naan. Cook until done, then brush with butter.

Serve Lal Maans with your choice of naans, and enjoy this spicy and flavorful Rajasthani dish! Adjust the spice levels according to your taste preferences.