The princely state of Rajasthan” THE LAND OF RAJAS AND MAHARAJAS” situated in the North West of India needs no introduction.The massive forts and palaces speak of its chivalry and the royals and its rich heritage.The vibrancy of the state is depicted in myriad of hues of arts and culture to its food and festivals.The population of rajasthan is predominantly vegetarian but the treasure of non vegetarian dishes from the kitchen of the royals exists too.Rajasthani Lal Maas is one such gem from the royal kitchen.
Rajasthani Lal maas where “Lal maas” refers to the red meat is a meat dish which was traditionally prepared from the game meat that nowadays has been replaced by tender meat.The dish calls for liberal use of curd,Mathania chilies,ghee and garlic.The Mathania chilies are quiet flavorful and are produced in Mathania town in jodhpur district of rajasthan.Traditionally the dish was cooked on wood fire and for longer duration as the game meat is tough,a typical smoky flavor used to get infuse into the dish that acted as a flavor enhancer.During present days the same effect is achieved by placing a burning wooden coal piece placed on a metal dish inside the vessel for 20 -30 minutes.This royal delicacy is a treat for meat lovers who enjoy the taste of spicy curries.
- 800 gm meat with bone cut into medium sized pieces
- 1/4 cup garlic finely minced
- 3 big onions chopped
- 1 1/2 cup beaten curd(if little sour will be better)
- 4 black cardamom
- 8-10 cloves
- 1 tsp roasted cumin powder
- 2-3 tbsp coriander powder
- 8-10 Mathania red chilies / 1 tbsp kashmiri chili powder/paprika powder
- Salt to taste
- 3/4 cup oil or ghee (can be reduced)
- Wash and clean the meat and leave in a colander to drain excess water.
- Deseed the mathania red chilies and soak in water for for 3-4 hours or in a warm water for shorter duration.
- Grind the red chilies and form into a paste.
- Take a thick bottom deep cooking vessel,pour in the oil and heat.
- Once the oil is hot add 1/2 of the minced garlic and fry them till golden in colour.
- Add the whole spices(black cardamom and cloves) .Fry them a bit and add the chopped onions.
- When the onions are brown add the meat and bhuno(fry) the meat for 10 -15 minutes.
- Add the remaining garlic ,cumin powder,coriander powder and red chili paste and bhuno for another 5-7 minutes.
- Add the beaten curd and mix well.Add enough water about 3 cups,season with salt .
- Put on the lid , lower the heat to minimum and cook till the meat is soft and tender while stirring in between occasionally and keeping the check on the moisture level.If needed little more water can be added in between.This would take about 1 and 1 1/4 hour amounting the total cooking time to about 1 hour and 30 minutes approximately.
- The consistency of the gravy can be maintained thick or can be diluted at the end when the meat is done according to the choice.
- Garnish it with fresh coriander and serve hot along with wheat chapati or bajra roti or any bread of your choice.Can even be served along with rice.
- To impart the smoky flavor in the dish place a burning wooden coal in a metal katori and burn few cloves over it along with a drizzle of ghee to produce more smoke.Put this katori inside the vessel covered when the dish is cooked for 20-30 minutes for the smoky flavor to infuse into the dish.
GET THE TASTE OF THE ROYAL KITCHEN TILL I AM BACK WITH A NEW RECIPE.
TILL THEN HAPPY COOKING!!!!!