Skip to main content

Royal delicacy of India "Laal Maas"

 


image credit

Hello readers,

     Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan!


Ingredients:-

1. Mutton- 1 kg( with bone cut into 1 inch pieces).

2. Yogurt- 1 cup.

3. Ghee( clarified butter)- As required.

4. Charcoal- 4 pieces. 

Whole spices:-

1. Kashmiri red chilies- 20 (whole).

2. Cumin seeds- 2 tsp.

3. Black cardamom- 4( whole).

4. Green cardamom- 6 ( whole).

5. Cinnamon Stick-2(1 inch size).

6. Cloves- 3(whole).

7. Bay leaves-2( whole).

Other spices:-

1. Cumin power- 4tsp.

2. Mathania red chili powder-6 tsp.

3. Coriander Powder- 4tsp.

4. Ginger and garlic paste- 4tbsp.

5. Onion - 6 medium ( finely chopped).

6. Garam masala powder-1 tsp.

7. Salt- To taste.

8. Coriander leaves- A handful ( chopped).


Preparation Method:-

Step 1- Take a heavy bottom pan add water and soaked whole spices kashmiri red chilies, cumin seeds, black cardamoms, green cardamoms, cinnemon sticks, cloves,bay leaves into water.

Step 2- Now let boil the whole spices until chilies will became soft, strain and sperate boiled spices and water, reserve the stock.

Step 3- Once boiled spices will bit cool transfer them into a grinder and  grind the spices into a paste. Can add little water during making paste.

Step 4- Now Take a large bowl add Mutton pieces, yogurt, cumin powder, coriander powder, Turmeric powder, ginger-garlic paste(2tbsp) and (step-3) boiled spices paste. Combine all spices well with Mutton and keep the marinated Mutton in the refrigerator for 1 hour.

Step 5- After 1 hour, heat ghee in a heavy bottom pan add onions and saute till they turn light brown, now add remaining ginger- Garlic paste, mathania red chili powder and saute till raw aroma goes away about 1 minute.

Step 6- Now add marinated Mutton into the pan and cook for 5 minutes on high flame.

Step 7- After 5 minutes slow the flame and add salt & reserve stoke of spice into the Mutton combine well can add water according to your desire consistency. Cover the pan and slow cook Mutton for about 45-50 minutes.

Step 8- Once Mutton cooked well, turn off flame, light the pieces of charcoal and place in a metal bowl and place the bowl in the center of the Mutton pan , add 4-5 cloves to the coal, pour some ghee and immediately close the pan with a lid and set aside for 5 minutes.

Step 9- After 5 minutes remove charcoal bowl, put the Mutton curry pan back to the flame add garam masala powder and give a quick stir and turn off flame.

Step 10- Transfer to a serving bowl and garnish with chopped coriander leaves.

Step 11- Serve "Laal Maas" hot with Basmati Rice 🍚 or phulkas.




Comments

Last week's top

Peas Pulao

    Dear friends,                Today I will share with you the delicious recipe of 'Peas pulao.' Before that would like to share with you the benefits of green peas; Peas are an excellent source of Vitamin-K, Phosphorus, Vitamin-C, Vitamin-B-complex, antioxidants, Magnesium, and rich in fiber. Those who want to lose weight and constipation problems; can have green peas. Vitamin-K helps to removed developed bone tissue from new tissue during injuries; it also helps to counteract the loss of bone density. After the age of 35, mainly all women need to take care of their bones. Phosphorus helps to build bones; peas are magnifying for the same. Green peas are also very advantageous for diabetic patients. It also helps to reduce cholesterol levels. Antioxidants in green peas help to prevent stroke, cardiovascular diseases, and cancer. I hope this information will help you to understand the importance of green peas in our daily diet. So, let'...

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...

North Indian Delicacy - "Chole Bhature"

  Hello readers,      Today is the time to taste something different so I decided to share with you a famous North Indian delicacy, "Chole Bhature". This dish was invented in Delhi 1940s. "Chole Bhature" is a combination of chana masala(chickpeas cooked in spices)and Bhature(a fried bread crafted from white flour). This food originated in the northern regions of the Indian subcontinent, mainly Uttar Pradesh. This dish is so popular in the 'Terai' region of lowland 'Nepal' especially in 'Madhesi' community. It's serve as Prasada by Hindus and Sikhs in the Indian states of Uttar Pradesh, haryana, Punjab,Bihar,uttarakhand etc, in Pakistan bhature serve with 'halwa' , they called the recipe "Halwa Puri". Hope you like the information so let's start making "Chole Bhature".  Ingredients for Chole:- 1. Chickpeas-250g. 2. Pomegranate Skin-1 medium size. 3. Baking Soda-1/2 tsp. 4. Black tea bags-2( Taj tea bags are ...