Laal maas

Ethnic food of Rajasthan

Laal maas

Alternative names	Ratto Maas
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 maas (Hindi: लाल माँस) or Ratto Maas (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

"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. "Maas" simply means meat in Hindi. So, "Laal Maas" literally translates to "Red Meat."^[8]

Preparation

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]

References

^ ^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.

Indian dishes by region

North

Mughlai	Mughlai kabab Mughlai paratha Murgh musallam Nihari Pasanda Qeema matar Rezala
Rajasthani	Baati Bikaneri bhujia Churma Dal Badam Chakki Dal baati Dal bati churma Kanda Kachauri Laal maans Mirchi Bada Panchratna Dal
Punjabi	Makki ki roti Pinni Sarson ka saag Tandoori chicken
Kashmiri	Noon chai Rogan josh Shab deg
Uttar Pradeshi	Peda Petha
Other	Aloo gobi Aloo mutter Baingan bartha Barfi (Kaju barfi/Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Dal makhani Dum aloo Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Lassi Mattar paneer Mutton curry Naan Palak paneer Pakora Paneer tikka Raita Rajma Rumali roti Sai bhaji Shahi paneer Shami kebab Paneer tikka masala

South

Hyderabadi	Baghara baingan Chakna Double ka meetha Hyderabadi biryani Hyderabadi haleem Hyderabadi marag Lukhmi Mirchi ka salan Osmania Biscuit
Karnataka	Benne dose Bisi bele bath Masala dosa Mysore Pak
Kerala	Appam (pesaha appam) Kerala Porotta Aviyal Sadya Chicken Chettinad Bonda Idiappam Puttu Thalassery biryani Pathiri Kozhukkatta Kerala beef fry Malabar Matthi Curry
Other	Aavakaaya Adhirasam Ariselu Bhajji Chicken 65 Curd rice Dahi chutney Dopiaza Dosa Fish moolie Idli Injipuli Jigarthanda Kaalan Kakinada Kaja Kanji Koottu Kozhukkattai Kuzhambu Murukku Pachadi Palathalikalu Paniyaram Parotta Paruppusilli Pesarattu Payasam Pootharekulu Pongal Ponganalu Poriyal Pulihora Rasam Rice and curry Sakinalu Sambar Sevai Ulava charu Upma Uttapam Vada

West

Gujarati	Dhokla Doodhpak Handvo Khakhra Undhiyu
Maharashtrian	Kombdi vade Misal Thalipeeth Vada pav Veg Kolhapuri
Other	Akuri Basundi Bhakri Bhel puri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Kadboli Khatkhate Khandvi Khichdi Kuswar Misal pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Vindaloo Xacuti

East

Bengali	Cham cham Charchari Jalfrezi Indian Chinese cuisine Kati roll Luchi Machher Jhol Mishti doi Pantua Prawn malai curry Rasgulla Ras malai Sandesh Sorshe Ilish Daab Chingri Ashke pithe Malpua Kosha mangsho
Odia	Arisa pitha Chakuli pitha Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena Jhili Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Dahibara Aludam Enduri pitha Ghuguni Kakara pitha Kanika Khira sagara Khiri Maachha Bihana Manda pitha Ouu khatta Pakhala Pitha Podo pitha Rasabali Rasagola Santula Mathapuli
Bihari	Litti Ghugni Sattu Khaja Champaran meat Motichoor ka Ladoo Tilkut Anarsa Regional (Bhojpuri, Maithil, Magahi)