 | |
| 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 (redchillies),garlic |
Laal maas (lit. "red meat")[1][2] is a meatcurry fromRajasthan, India. It is amutton curry prepared in a sauce ofyoghurt and hot spices such as red Mathaniachillies. This dish typically is very hot and rich ingarlic. The gravy may be thick or liquid and is eaten withchapatis made out ofwheat (usually eaten in summers) orbajra (a millet grown in Rajasthan and eaten in the winter months).[3]
Chef Bulai Swain said that: "Traditionally, laal maans was made with wildgame meat (jungli maans), such asboar ordeer 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."[4]
"Laal" means red inHindi, referring to the fiery red color of the dish, which comes from the vibrant spices likemathania chillies[5] used in its preparation. "Maas" simply means meat in Hindi. So, "Laal Maas" literally translates to "Red Meat."[6]
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