Introduction to Laal Maas
Laal Maas is a popular dish from the Indian state of Rajasthan. The dish is made with mutton or lamb and is known for its bold and spicy flavors. It is a traditional dish that has been passed down through generations and is a staple in Rajasthani cuisine. In this blog post, we will take a closer look at the history, ingredients, and preparation of Laal Maas.
The History of Laal Maas
Laal Maas is believed to have originated in the 16th century in the Marwar region of Rajasthan. The dish was originally prepared by the Rajput warriors, who needed a hearty and nutritious meal to sustain them on long battles. The dish was made with meat and spices that were readily available in the region, such as red chili powder, coriander, and cumin.
Over time, Laal Maas has become a popular dish in Rajasthan and is now enjoyed by people from all walks of life. It is often served at special occasions and festivals, such as weddings and religious ceremonies.
Laal Maas And Mathania Red Chilli:
In Laal Maas, Mathania red chilli is used to add a unique flavor and heat to the dish. The chilli is ground into a powder and used as one of the main spices in the marinade for the meat, along with other spices like coriander, cumin, and turmeric. The Mathania red chilli powder gives the dish its characteristic red color and adds a balance of heat and flavor to the dish.
Ingredients and Preparation of Laal Maas
The main ingredient in Laal Maas is mutton or lamb, which is typically marinated overnight in a mixture of yogurt and spices. The marinade typically includes Mathania red chilli powder, coriander, cumin, turmeric, ginger and garlic paste and sometimes a paste made from roasted whole spices, called ‘dhungar’.
Once the meat is marinated, it is cooked over low heat with ghee and a mixture of whole spices, such as cinnamon, bay leaves, and cardamom. The dish is then simmered in a thick, spicy gravy made from Mathania red chilli powder, yogurt, and tomato puree, until the meat is tender and flavorful.
Laal Maas is often served with traditional Indian breads, such as roti or naan, and a side of steamed rice.
Laal Maas Recipe:
- 1 kg mutton or lamb, cut into small pieces
- 1 cup yogurt
- 1 tbsp Mathania red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp ginger-garlic paste
- 1/4 cup ghee
- 2 cinnamon sticks
- 2 bay leaves
- 2 cardamom pods
- 1 onion, finely chopped
- 1 tomato, pureed
- Salt to taste
- In a large bowl, mix together the yogurt, Mathania red chilli powder, coriander powder, cumin powder, turmeric powder, ginger-garlic paste and salt.
- Add the mutton or lamb pieces to the marinade and mix well, making sure that each piece is coated in the marinade. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Heat the ghee in a large pot over medium heat. Add the cinnamon sticks, bay leaves, and cardamom pods and fry for a few seconds until fragrant.
- Add the chopped onion and fry until golden brown.
- Add the marinated meat and stir-fry for a few minutes until the meat is browned on all sides.
- Add the pureed tomato and enough water to cover the meat. Bring to a boil, then reduce the heat and simmer, covered, for about 1-1.5 hours, or until the meat is tender.
- Once the meat is cooked, remove the pot from the heat, and let it cool for a bit. Once the curry is cooled, you can remove the whole spices if you want.
- Serve the Laal Maas with steamed rice or traditional Indian breads like roti or naan.
Note: You can also add a paste made from roasted whole spices, called ‘dhungar’ for a smokier flavor.