The winters in Rajasthan are harsh and mercilessly cold. Thankfully the food provides all the comfort one needs. This winter dish is said to be a Maharaja’s dish, i.e. it was prepared by the kings during their hunts and was known as ‘Junglee laal maans’, Junglee deriving from the word Jungle meaning wild. Authentically the ingredients used were ghee, meat, red chilies and salt. It was cooked slow on wood fire.
But as today we are no longer hunting or cooking in the forest, the name has changed and so has the cooking method. Today it’s just Laal Maans, meaning Red Meat.
Bajre ki roti (millet flat bread) is an extremely healthy bread very common in India. And is full of nutrition. Specially recommended for diabetics.
For Laal Maans
- Mutton(goat /lamb) 1.5 kg
- Onion 250 gms
- Curd 250 gms
- Turmeric powder 1/2 tsp
- Kashmiri red chili powder 3 tsp
- Coriander powder 1.5 tbl spn
- Lemon juice 2tbl spn
- Ginger paste 1 tbl spn
- Garlic paste 1 tbl spn
- Coriander leaves 1/4 cup (coarsely chopped)
- Whole spice (garam masala)-
- Cinnamon 1(1″stick)
- Black cardamom 1
- Green cardamom 3
- Black pepper corn 6
- Cloves 5
- Bay leaf(dried) 1
- Kosher salt /Sea salt to taste
- Ghee(clarified butter) 1 tsp (optional)
- Oil (preferably mustard oil) 5 tbl sp
In a bowl add meat, turmeric powder, kosher salt, lemon juice and 1 tsp Kashmiri chili powder and mix them together thoroughly. Keep overnight in the refrigerator to marinate.
In a heated wok add mustard oil and smoke it well. Add the marinated meat and fry properly till golden from all sides. Remove the meat from heat once done and keep aside.
After cooling it down, grind this spiced onion mixture smoothly in a blender and keep aside.
Mix curd with coriander and 2tsp chili powder and keep aside.
In the same wok use the leftover oil and add ginger and garlic paste to it and fry for 2 minutes. Then add ground onion spice mixture, curd mixture and the fried meat pieces. Sprinkle some water and fry till you observe oil on the surface area. Add water and boil till meat is well done and curry thickens till desired consistency. Remove from heat.
Add a tsp of ghee (clarified butter) on top if you’d like to enhance the taste. Garnish with chopped coriander.
Your laal maans is ready.
For Bajre ki Roti
- Bajre ka ata (millet flour) 2cups
- Luke warm water 1/2 cup (or as needed)
- Salt to taste
Add salt to the flour and mix well.
By adding luke warm water knead into a tight dough. Cover and keep aside for 15 minutes.
By applying loose millet flour, roll into a disk of 3″ diameter. Now by the pressure of hand make the disk of about 5″diameter. This roti will tend to crack from the sides which you will easily reshape by pressing alone. This is how Bajre ki Roti is authentically made.
I find this is easier than the usual rolling method we use for breads. But still if you want to roll it you may roll it by keeping it in between plastic wraps (cling film)and apply loose flour as needed.
Once the roti is prepped put it on a hot griddle (tawa) over high heat till you observe bubbles on the surface, flip and cook till both sides are slightly browned.
Laal Maans can be enjoyed with any roti bread or rice but it pairs best with Bajre ki Roti (millet flat bread). Here’s your beautiful final dish.
And with that last recipe requested by the readers, we are ending the Rajsthan Special Series. Of course if you would like more dishes from the desert, put it in the comment box and I might write a Part V. But for now, this is it. Go here if you haven’t checked out the rest of the series already. Thankyou for all your love and encouraging words. Rajsthan is a huge part of my life and food journey and I’m glad I could share it with all of you.
See you again with more easy to do recipes from different part of the world so you can whip up food for any mood. Happy Cooking 🙂