Laal Maans is a vibrant and fiery Rajasthani dish featuring tender mutton or lamb cooked in a rich and aromatic gravy. Its deep red color, derived from a blend of spices including red chilies, paprika, and a medley of aromatic seasonings, contributes to its intense flavor profile. This traditional dish, cooked with ghee and a host of aromatic spices, presents a tantalizing marriage of heat and robust flavors, showcasing the bold essence of Rajasthani cuisine.
Here’s a detailed recipe to make Laal Maans:
Ingredients:
- 1 kg mutton or lamb, cut into pieces
- 4-5 tablespoons ghee or oil
- 2 onions, finely chopped
- 4-5 garlic cloves, minced
- 1-inch piece of ginger, grated or minced
- 2-3 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise (adjust to spice preference)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 5-6 dried red chilies (adjust to spice preference)
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 teaspoon paprika (for color, optional)
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Prepare the Spice Mix:
- Dry roast coriander seeds, cumin seeds, and dried red chilies in a pan until fragrant. Let them cool.
- Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside.
2. Cooking Process:
- Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
- Add chopped onions and sauté until they turn golden brown.
- Stir in minced garlic and grated ginger. Cook for a couple of minutes until the raw aroma fades.
3. Cooking the Meat:
- Add the mutton or lamb pieces to the pan. Cook until they brown slightly.
- Add chopped tomatoes and green chilies. Cook until the tomatoes break down and the oil starts to separate from the mixture.
4. Spice Blend:
- Add the ground spice mix (coriander, cumin, red chilies), turmeric powder, red chili powder, paprika (if using), and salt. Mix well to coat the meat with the spices.
- Add water as needed, cover the pan, and let it simmer on low heat until the meat becomes tender. This might take around 45 minutes to an hour or more depending on the meat’s tenderness.
5. Finishing Touches:
- Once the meat is cooked, sprinkle garam masala and give it a final stir.
- Adjust the seasoning if required.
- Garnish with freshly chopped coriander leaves.
Tips:
- Adjust the spice levels according to your preference for heat.
- Use Kashmiri red chili powder or paprika for a vibrant red color without too much heat.
- Traditionally, this dish is quite spicy, so be cautious with the amount of red chilies used.
Laal Maans, with its intense blend of spices and tender meat, is a flavorful delicacy that showcases the bold and robust flavors of Rajasthani cuisine.
