Next came Dhaurasi Taffri, a typical Rajasthani name even though the fresh water prawns are uncommon for the desert State. Without further ado, one began eating the medium sized lamb pieces with bajre ki roti. “To give laal maas a nice distinctive aroma, we dry roast red chillies. Heat mustard oil in a pan and then add garlic and ginger into it. As soon as the garlic turns brown, we add lamb pieces and give them a good mix.

Source: The Hindu April 24, 2018 07:52 UTC