Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
Also try: Indian Food Recipes: Dal Bati
Lal Maas
Traditionally lal maas was made with wild boar and deer but once hunting was banned it was cooked with lamb. The exotic and fiery lamb recipe has a sharp flavour and fiery red colour since it is prepared with the special mathania chilli that gives it a distinct bright colour. The Rajasthani delicacy is served with bajre ki roti or plain steamed rice.
Ingredients
(Serving for 4 to 5 people)
Mutton: 1 kg
Garlic paste: 2 tsp
Ginger paste: 1 tsp
Onion: 4 to 5
Mathania chilli: 20 (soaked and ground into paste)
Curd: 200 gms
Red chilli powder: ¼ tsp
Coriander powder: 2 tsp
Cumin powder: 1 tsp
Clove: 2 to 3
Peppercorn: 10 to 12
Green cardamom: 2
Black cardamom: 1
Ghee: ¼ cup
Mustard oil: 2 tsp
Salt as required
Step 1
Marinate the mutton with ginger garlic paste and keep it aside.
Step 2
Heat ghee in a large deep bottom pan. Add clove, cardamom and peppercorn. Once splutter, add the sliced onion and saute it till golden brown. To this add the marinated mutton pieces and saute for about 5 minutes on high flame.
Step 3
Add the mathania chilli paste along with sauteing and stir them all together for another ten minutes. Reduce the flame and cover and cook for a further ten minutes stirring occasionally.
Step 4
In a bowl mix together curd, red powder, cumin powder, coriander powder and mustard oil.
Step 5
Transfer the curd mix to the mutton and give it a good stir. Cover and cook the mutton on a medium flame for at least half an hour until cooked and tender. Serve hot with jowar bhakri or plain steamed rice.
