Laal maans
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| Alternative names | Ratto Maans |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | India |
| Region or state | Rajasthan[1] |
| Serving temperature | Hot or warm |
| Main ingredients | Mutton, curd, hot spices (red chillies), garlic |
Laal maans (Hindi: लाल माँस) or Ratto Maans (in native Rajasthani: रत्तौ मांस)[2][3](lit. "red meat")[1][4] is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic. The gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months).[5]
Chef Bulai Swain said that: "Traditionally, laal maans was made with wild game meat (jungli maans), such as boar or deer and chillies were used to veil the gamy odour of the meat. It was a favourite among the royalties. While the spicy flavour is remained intact now, the meat used is tender mutton."[6] It is predominantly in the mode of tamas and rajas.
Etymology[edit]
"Laal" means red in Hindi, referring to the fiery red color of the dish, which comes from the vibrant spices like mathania chillies[7] used in its preparation. "Maans" simply means meat in Hindi. So, "Laal Maans" literally translates to "Red Meat."[8]
Preparation[edit]
Marinate tender mutton with garlic-ginger-green chili paste and spices. Sauté onions and whole spices in ghee, then add the marinated meat and fry until browned. Stir in the red chili paste made from soaked Mathania red chilies and yogurt, then simmer with water until the meat is tender. Adjust the gravy's thickness and garnish with fresh coriander. Serve piping hot with rice or roti. Adjust the spice levels according to your liking.[9][10]
See also[edit]
References[edit]
- ^ a b "Jungli Laal Maas". sanjeevkapoor.com. Archived from the original on 4 January 2011.
- ^ "राजस्थानी सबदकोश". www.rajsabadkosh.org. Retrieved 5 April 2023.
- ^ Baradāī, Canda (1963). Saṅkshipta Pr̥thvirāja rāso (in Hindi). Sāhitya Bhavana.
- ^ Guides, Insight (1 May 2019). Berlitz Pocket Guide Rajasthan (Travel Guide eBook). Apa Publications (UK) Limited. ISBN 978-1-78573-199-0.
- ^ Petrina Verma Sarkar. "Red Meat Curry (Laal Maas) Recipe". About.com Food. Archived from the original on 6 September 2015. Retrieved 31 May 2014.
- ^ "Relish Rajasthani delights". The Hindu. 27 February 2015. Retrieved 29 June 2015.
- ^ Rehman, Habib (15 November 2014). Borders to Boardroom: A Memoir. Roli Books Private Limited. ISBN 978-93-5194-053-1.
- ^ Guides, Insight (1 June 2017). Insight Guides Rajasthan (Travel Guide eBook). Rough Guides UK. ISBN 978-1-78671-713-9.
- ^ Kalra, Jiggs (30 November 2001). Daawat: The Television Series with Pushpesh Pant ; Foreword by Syed Habib-ur-Rehman ; Illustrated by Andrea D'Costa Pereira. Allied Publishers. ISBN 978-81-7764-149-3.
- ^ "Rajasthani Laal Maas Recipe | Laal Maas Recipe | Laal Maas". NDTV Food. Retrieved 26 May 2024.
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