Known as the ‘Land of the Kings’, Rajasthan is a state in Northern India that is steeped in culture, royalty and history. Countless famous palaces and forts dot this arid desert landlocked state and the two dominant and ancient clans, the Rajputs (warriors) and the Marwaris (merchants) shaped much of the culture, traditions and foods of Rajasthan. It is a common belief that Rajasthan’s history lies enshrined in these forts and palaces; some of which were abandoned, some captured, some disabused and yet, all leaving behind a vibrant culture in their wake that is explained and expressed by way of their local cuisine.
Inspired by our 2018 travel retreat to Jaipur, a city in the state of Rajasthan, and all the amazing local cuisine our attendees got to experience, we decided to put the spotlight on a very popular Rajasthani dish ‘ Laal Maas’.
Rajasthani cuisine is a mix of both vegetarians and meat eaters alike. The Rajput clan, known to be passionately attached to their land, family and honor, rose to prominence in the 9th and 10th centuries and dominated medieval India. Long after the clan lost its control on the continent, their fondness for hunting lived on and they mastered the art of cooking various kinds of meat. The Marwaris, from the Merchant class in Rajasthan, who built much of the wealth among the common folk, are traditionally vegetarian. The natural topography of the desert and indigenously grown ingredients have molded the food style of this community. The lack of leafy green vegetables, the pronounced use of lentils, pulses, millets, legumes and the use of milk, curd, clarified butter and buttermilk instead of water in their cooking mark the essentials of Rajasthani Marwari cuisine.
Laal Maas (red meat) is a traditional spicy dish in Rajasthani cusine. Back in the day, it was made with hunted wild game meat, such as boar or deer. It was a particular favorite among the royalties.
Ingredients for Laal Maas (Red meat curry dish)
- Mutton 750 gm 6-7 Red chilies (it is a spicy dish but can be adjusted to taste)
- 2-3 pods of garlic
- 1/4 teaspoon of roasted cumin powder,
- 1/4 teaspoon of coriander powder,
- 1/4 teaspoon of turmeric powder
- and 2-3 green cardamoms
- 2 tablespoons of yogurt
- 1 sliced onion
- Oil or ghee (clarified butter) for cooking
- Salt to taste
Method:
First clean and cut the mutton into 1½ inch chunks. Then remove the stems from the green chilies, slit and deseed them. Peel and slice the garlic and finely slice the onions. Whisk the yogurt in a bowl, add red chilies, cumin, coriander powder, turmeric and salt. Mix this well and keep aside for 10 minutes. Heat oil/ghee in a pot, add the garlic and sauté over medium heat until golden brown. Add onions and green cardamom, then add the meat and cook till it caramelizes for 4-5 minutes. Add the yoghurt mixture and cook until the liquid has evaporated. Now add 1/3 cup of water and bring to a boil. Cover and let it simmer, stirring occasionally until meet is tender. Remove to a bowl, garnish with the fresh coriander and serve with Phulka Roti (Indian flat bread).
The fragrance of Indian spices and the heat from the red chilies adds a distinct flavor to this dish that is so classically Indian. An easy way to bring the world to your table and on your plate.
Rajasthani Laal Maas Recipe Inspired by Indian Spices
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