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{{Use dmy dates|date=August 2019}} | {{Short description|Ethnic food of Rajasthan}}{{Use dmy dates|date=August 2019}} | ||
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'''Laal maans''' ([[Hindi]]: लाल मांस; lit. "red mutton")<ref name="sanjeevkapoor.com"/> 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]] | '''Laal maans''' ([[Hindi]]: लाल मांस; lit. "red mutton")<ref name="sanjeevkapoor.com"/> 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).<ref>{{cite web|url=http://indianfood.about.com/od/lambdishes/r/laalmaas.htm|title=Red Meat Curry (Laal Maas) Recipe|author=Petrina Verma Sarkar|work=About.com Food}}</ref> | ||
Chef Bulai Swain said that: "Traditionally, laal maas was made with wild game meat (jungli maas), 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."<ref>{{cite news|title=Relish Rajasthani delights|url=http://www.thehindu.com/features/metroplus/euphoria-fine-dining-restaurant-rajasthani-food-festival/article6941620.ece|access-date=29 June 2015|publisher=The Hindu|date=27 February 2015}}</ref> | Chef Bulai Swain said that: "Traditionally, laal maas was made with wild game meat (jungli maas), 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."<ref>{{cite news|title=Relish Rajasthani delights|url=http://www.thehindu.com/features/metroplus/euphoria-fine-dining-restaurant-rajasthani-food-festival/article6941620.ece|access-date=29 June 2015|publisher=The Hindu|date=27 February 2015}}</ref> | ||
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Latest revision as of 14:26, 13 September 2021
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| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Rajasthan[1] |
| Main ingredients | Mutton, curd, hot spices (red chillies), garlic |
Laal maans (Hindi: लाल मांस; lit. "red mutton")[1] 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).[2]
Chef Bulai Swain said that: "Traditionally, laal maas was made with wild game meat (jungli maas), 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."[3]
See also[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 "Jungli Laal Maas". sanjeevkapoor.com. Archived from the original on 4 January 2011.
- ↑ Petrina Verma Sarkar. "Red Meat Curry (Laal Maas) Recipe". About.com Food.
- ↑ "Relish Rajasthani delights". The Hindu. 27 February 2015. Retrieved 29 June 2015.
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