Laal Maas

by destinationthar
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Mutton Curry in a Spicy Red Sauce with Garlic and Chilies, a recipe for Laal Maas that can be prepared in either a pressure cooker or an Instant Pot. The indigenous Mathania Red Chillies used to prepare this mutton curry are a treasured tradition from the old Rajasthani hamlet of Mathania, and it is considered a regal treat by the Marwari people.
When it’s cold outside, it goes well with unleavened bread produced from native millets like Bajra and Jowar, which are baked without yeast.
Even while most Rajasthani dishes are vegetarian, there are a few meat dishes, such as laal maas, that are unique to the region. Its crimson hue comes from red chilies and chili powder, and the Hindi word for “laal” means “red” in English. Red mutton curry, also known as laal maas, is made with yogurt and several spices. The royal family enjoyed this curry, which was made with meat from game like deer and boar. Goats and lambs are becoming the norm. You may have a thick or liquid gravy. This goes well with both standard roti and bajra ki roti.
The lengthy list of ingredients should not put you off. All of the ingredients are commonplace in Indian kitchens and the method is simple. You may simply use what you already have in the cupboard in place of any of the components if they happen to be unavailable.

Origin, history, and royalty
Picture yourself at one of the lavish banquets attended by the Rajput kings of Rajasthan, where delectable foods were served. Among these delectable creations, the royal dish Laal Maas came into being. The flaming delicacy known as “Laal Maas,” which means “Red Meat,” was prepared with the express purpose of pleasing the warriors with its robust tastes and heat.
The Rajputs, who were just as proud of their culinary skills as they were of their bravery on the battlefield, elevated Laal Maas to the status of a byword for Rajasthani cuisine as time went on. For the Rajasthanis, Laal Maas was more than just food; it was a representation of power, strength, and tradition.

Laal Maas as a Symbol of Rajasthani Pride
In addition to its mouth-watering taste, Laal Maas is very significant culturally in Rajasthan. The dish is a symbol of the courage and heroism of the Rajput soldiers, who were experts in both warfare and cooking.
Preparing Laal Maas was an important ceremony for the Rajputs. Making food was more than just a chore; it was an opportunity to celebrate their history and preserve the tastes that had been handed down through the years.

Ingredients
10–12 Dry red chilies
1 pinch of cumin
1/4 teaspoon of coriander
one little piece of Mace
5 tablespoons Mustard oil
2 red chiles
4 cloves
6 verdant cardamoms
2 dark cardamoms
3 Bay Leaves
Cinnamon, 1 and 3/4 to 2 inches dismembered stick
4 to 6 peppercorns
6 minced garlic cloves (about 2 tablespoons)
About 1 tablespoon of ginger, peeled and thoroughly chopped, measuring 1 ½ inches
Goat meat 650 grams
chopped onion or 1/16 cup of minced onion.
1 tablespoon Kashmiri chili powder
1/4 teaspoon Chili powder
Powdered spices
One cup whisked yoghurt
2 and 1/3 tablespoons Add salt and season to taste.
Half a lime or four teaspoons of lime juice

Instructions
● Bring oil to a boil in a pressure cooker. Turn down the heat when the oil begins to smoke.
● While the oil is heating, toss in the red chilies, cloves, green and black cardamon, bay leaves, cinnamon, and peppercorns.
● Fry for a few seconds after adding ginger and garlic.
● Fry the onion until it becomes a pale golden hue.
● Once the goat flesh is well-coated with spices, cook it over high heat for three to four minutes, tossing occasionally.
● Fry for a few more minutes after adding spice powder, chili powder, and Kashmiri chili powder.
● Turn the heat down low, whisk in the yogurt, and toss the meat to coat, making sure the yogurt combines with the spices.
● Add water and salt to the boiling gravy and continue cooking until the meat is cooked. Six whistles and four minutes of low-pressure cooking time were my recipe. Just wait for the pressure to go down naturally.
● To ensure the meat is done, open the pan and examine it. In such cases, continue cooking until the meat reaches a nice, soft consistency.
● Simmer for a few minutes after adding the lime juice.
● Complement with warm roti or poori.

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