Soak the dried Mathania chilies and grind them to a paste — they give roaring red color and aroma with far less raw heat than the number suggests; the make-or-break finish is the dhungar, a lump of live charcoal in a bowl in the pot doused with ghee and covered to smoke the meat.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Heavy pot or pressure cooker · Grinder · Small steel bowl and tongs
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
No — it contains meat, so it isn’t vegetarian or vegan.
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
Some ingredient and tool links are affiliate links — if you buy through one, 5best2buy may earn a small commission at no extra cost to you. It never costs the maker anything, and it never decides who we recommend. The list is the list.
© 2026 5best2buy · Worth The Hunt · Recipe No.1152