 | |
| Alternative names | Ratto Maas |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | India |
| Region or state | Rajasthan |
| Serving temperature | Hot or warm |
| Main ingredients | Mutton, curd, hot spices (red chillies), garlic |
Laal maas (lit. "red meat") 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).
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."
Etymology
"Laal" means red in Hindi, referring to the fiery red color of the dish, which comes from the vibrant spices like mathania chillies used in its preparation. "Maas" simply means meat in Hindi. So, "Laal Maas" literally translates to "Red Meat."
See also
References
- ^ "Jungli Laal Maas". sanjeevkapoor.com. Archived from the original on 4 January 2011.
- 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.
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