This brought out the best in each khansama and during wild hunting sprees, the king would take along only the best khansamas to feed the entourage during the journey which started early morning only to return around noon or evening. Varieties of chilli Varieties of red chilli. Many historians believe that biryani originated from Persia and was brought to India by the Mughals. Achari Gosht is a North Indian dish normally eaten with rice or a variety of Indian flatbreads (I personally prefer flatbreads). And that is how this dish remained with the menfolk of Mewar. The traditional recipe does this with lots of clarified butter or ghee. This included smell of blood, feathers and raw meat. Allow it to rest for 10 minutes. Laal Maas is a dish replete with myths. It is certain that Junglee Maas led to the birth of Laal Maas. The gamy, meaty taste which is enjoyed by true meat connoisseurs. Laal Maas-AED 89. The origin of the wors achaar is obscure though it is commonly thought to have a Persian or Arabic origin. Both these dishes were invented by the khansamas who cooked at the kitchen of the Mewars of Rajasthan. Rajasthani cuisine is also influenced by the Rajputs, who are predominantly non-vegetarians.Their diet consisted of game meat and dishes like laal maas (meat in red gravy), safed maas (meat in white gravy) and jungli maas (game meat cooked with basic ingredients).. Sweet dishes. Laal Maas traditionally uses goat meat. Cook Time 20 mins. Origin of Easy to Make Homemade Irani Chai. Do try it and let us know how you liked it? If you want the color but not all the heat, the trick is to use only half the amount of red chilies and substitute the other half with Kashmiri Chillies, which imparts a red color but next to no heat! Historically Significant, Yet Fading Into Oblivion. Put off the flame. The curry is very rich and warming, it’s a little bit like a spicy version of goulash! "[3], https://en.wikipedia.org/w/index.php?title=Laal_maans&oldid=990303045, Creative Commons Attribution-ShareAlike License, This page was last edited on 23 November 2020, at 23:16. Kashmiri Rogan Josh is a delicious flavourful Lamb curry that comes from Persian A smoked flavored hunter’s meat. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. "red mutton") is a meat curry from Rajasthan, India. How to make Laal Maas. Unlike other Indian preparations Laal Maas is made without the use of turmeric powder, which is very unusual. I was appalled whenever I ordered this dish in a restaurant. Read More. The heat should always come from the combination of dry red chilies. Then these were cooked with ghee to attain a chewy yet sweet flavour. When the dish is made, a cup with a burning piece of charcoal infused with cloves and desi ghee is placed on top of the preparation and the utensil is sealed. Biryani was further developed in the Mughal royal kitchen. Rajasthan’s signature/red hot curried lamb $ 17.95 $ 21.95 ... Hyderabad origin tender lamb pieces cooked with basmati rice, cardamom, and spices $ 18.95 $ 15.95 Murg Dum Biryani. Red chilli originated in Northeastern Mexico around 6,000 years ago. This chilli gets its name from the place it is grown in – Mathania village of Jodhpur district in Rajasthan. Even though the origin is ambiguous but it is believed that the modern name Assam is itself an anglicization. Traditionally, Lal Maas used to be made with wild boar or deer, so chillies veiled the gamy odour of the meat. The first few iterations of the dish did not please the king as that curry failed to mask the odor of the game meat. But we will get to the myths as we approach the recipe. Laal Maas is a famous Rajasthani delicacy, which derives its signature heat from a special Rajasthani red chili known as the Mathania. Laal Maas is deep red in color, fiery hot, and most delicious curry which is well popular in the north part of India. LTD. 25/97 Prince Golam Mohammed Shah Road, Golf Garden, Kolkata- 700095, WB, IN Leave a Comment / Recipe. Also, do not use red color. Since water was rationed in Rajasthan at that point, the dish was dry and later developed semi-solid consistency. Rated 0 out of 5 ₹ 150.00. While the spicy flavour is remained intact now, the meat used is tender mutton. Laal Maas, a rich red Mutton Gravy that is made in every Rajasthani Non Vegetarian household. Rajasthani Laal Maas Recipe, Learn how to make Rajasthani Laal Maas (absolutely delicious recipe of Rajasthani Laal Maas ingredients and cooking method) About Rajasthani Laal Maas Recipe: Laal maas is a fiery Rajasthani meat curry. And that led to many kings instructing their chefs to innovate. Laal maans (Hindi: लाल मांस; lit. Traditionally, the recipe features a lot of ghee - I have eliminated this in favour of a vegetable oil. For the recipe, click here - Rogan Josh. With its origins being traced back to the 10 th Century, Laal Maas is an integral dish in Rajasthan’s traditional Mewari cuisine. Pickles Pork Pickle. This spicy hot mutton dish cooked on slow heat. Vindaloo. Wagyu Beef Laal Maas Croquette from Cassia The perfect way to start any feast at Cassia, this clever interpretation takes the flavours of Rajasthan’s rich laal maas curry and transform it into a moreish croquette. At that point, the choice of meat was either wild boar or … Origin. A few sources also cite that a competition that led to the final Laal Maas. Once the ghee is hot enough, add bay leaves, black cardamom, green cardamom, broken red chillies, cinnamon, cumin seeds and the slices of garlic. After all, Laal Maas is a popular Rajasthani curry that has two distinctive features: its use of a native mustard oil and a remarkable smoky flavour profile. It is important to understand… Read More » The Authentic Laal Maas Recipe & Everything About Its History & Origin Rajasthan, a state where tourist come all over the world to experience the history, heritage and most importantly the rich cuisine of the state. As per Madhulika Dash in an Indian Express article – “First the pieces were rubbed with spices and a bit of chilli. One of the best and most popular non vegetarian cuisine of Jaisalmer – this shouldn’t be missed if you are a non vegetarian and travelling around Jaisalmer. Prep Time 20 mins. Your email address will not be published. With the palates growing more intolerant to rustic spices, the hunter’s favourite dish has undergone subtle changes but not compromising the taste. The delicacy has its origin to 10th-century Mewari province where animal fights and hunting were regular events. 2. Also the only garnish used is a clove and ghee smoked on the coal. Laal Maas is a dish from Rajasthan in the North of India and roughly translated means ‘red meat’. Cuisine Indian, mughlai, persian. It gets its color from the chilies used to cook it. The vibrant red colour of the curry comes from the use of lots of Kashmiri chilli powder which in comparison to standard chilli powder is fairly mild but gives a lovely depth of flavour. Rajasthani Laal Maas is the most popular non vegetarian cuisine which has its origin to Jaisalmer. Tender kid lamb in a garlic tomato & cashew gravy . It is a mutton curry prepared … Share. "red mutton") is a meat curry from Rajasthan, India. Rajasthani Jungli Maas is a traditional (100 + Years Old) meat dish which was prepared from the day’s catch when kings went on hunting expeditions. Rajasthani Laal Maas or Junglee Laal Maas is one such authentic delicacy from this desert land. It is said that Persian immigrants came to Mumbai’s port in the last century and prior to that in search of a better life and to trade. with garlic and yogurt and a handful of chilies. The turmeric is held back only to highlight the natural flavor of the meat. Goan Prawn Curry-AED 98. It gets its color from the chilies used to cook it. Description: Laal Maas is a Rajasthani delicacy defined by its smoky flavour (many of the recipes call for dhungar, or smoking the dish at the end by placing a smouldering coal in a dish on top of the simmering meal, and covering it for 10-15 minutes while the smoke infuses.) The first time when this was done was in Punjab and the infection quickly caught up with the rest. In a mixie, make a paste of the garlic and soaked red chilies with a pinch of salt, In the same wok where you fried the onions, add the meat pieces, Keep the heat on medium flame and fry the meat for 15 minutes, Add the red chilli paste along with fried onions and curd, Stir briskly to avoid the curd from curdling, Uncover every 5 minutes to stir in order to avoid the spices from sticking to the bottom of the wok and burning the curry. Taj Spice - Current Dining Offers and Promotions across all the Restaurants, Cafes and Bars of the Taj Hotels Palaces Resorts Safaris. Laal maas is a meat curry from Rajasthan, India. Separate and keep aside. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. Madhulika Dash in an Indian Express article, The dish is synonymous to Mathania mirchi which is available in the Mathania village of Rajasthan. This Mutton curry is a celebrated Marwari royal delicacy made with indigenous Mathania Red Chillies from an ancient village in Rajasthan called Mathania .It is usually eaten along with unleavened (which means without yeast) breads made with locally available millets … The Kashmiri chillies lend the dish its rich colour without adding too much heat, unlike other chillies found across the sub-continent. Total Time 40 mins. Laal Maas This Rajasthani speciality translates to ‘Red Meat’ and gets its heat from the implementation of red Mathania chilli’s that are native to the Indian region. Laal Maas! What makes the Laal Maas unique is its red color obtained through the use of mathania chilli. Rajasthani Laal Maas or Junglee Laal Maas is one such authentic delicacy from this desert land. Restaurant style authentic Laal Maas. Originally cooked in clay pots over dying ambers of a camp fire. You would love this laal maas curry making for your friends and family. ... At Shiro, we met a Russian chef of Japanese origin who performed magic tricks and played the guitar. Dissecting it was easy. This has its origin in Rajasthan, India. I have lightened this dish some by making this in an instant pot, which allows me to seal the flavors. This chilli isn’t hot in nature and is used in combination with hotter red chilies commonly available to impart the heat to the dish. While you can still go ahead and use Kashmiri chilli in this dish, the final result would not match the color and flavor from the use of mathania mirch. COHERE RETAILS INDIA PVT. It is said to draw its origin from Persian cuisine, and the Mughals are credited to have introduced the dish in Kashmir where they frequented to escape the hot summers in Delhi. The soul of the dish lies more in the flavor than in the color. After the Columbian Exchange, red chilli was spread across the world in the form of spice and medicine. Be the first to review “Laal Maas” Cancel reply. Traditionally, this dish was prepared with wild game meat and used the intensity of the Mathania chilies to mask the odor of the meat. It's the season of good food and fun-filled evenings spent with loved ones. Origin. Here is how to make it. Feel free to use lamb meat. This article answers the question – Where to Find the Best Laal Maas Curry in Wembley – Laal Maas curry lovers may be curious about from where they can obtain Laal Maas curry in Wembley. Try to not compromise and replace mustard oil with other refined oil. Laal Maas is an over-hyped name in restaurants; the result of tourism in Rajasthan in the ‘90s, and people have started talking about a recipe of Laal Maas, which I feel is not correct, as there is nothing called Laal Maas. But we will get to the myths as we approach the recipe. Do not discard the oil. You must have seen these chillies laid out in their red glory in Ketan Mehta's 1987 classic, Mirch Masala, starring Naseeruddin Shah and Smita Patil. This roast of the game meat using the same ingredients and style of cooking was rather boring. Desi ghee is what I used and it worked wonders. Required fields are marked *, FinallyFoodie.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees and affiliate income by advertising and linking to amazon.com and amazon.in, The Original, Hot with a Sweet Aftertaste, Authentic Mutton Curry, Lal Maas, Mutton Curry, Rajasthan Mutton Curry, Mathania red chilly or Byadagi red chilly, black peppercorns (kali mirch/gol morich), Soak the red chilies (both varieties, as mentioned under "Red Chilli Paste") in hot water for half an hour. Laal maans (Hindi: लाल मांस; lit. You can also consider lamb meat if goat meat isn’t available, Do not add turmeric, tomatoes, cumin and coriander powder, You can opt to smoke the Laal Maas with ghee and clove on burning charcoal, but it isn’t mandatory. Laal Maas is an over-hyped name in restaurants; the result of tourism in Rajasthan in the ‘90s, and people have started talking about a recipe of Laal Maas, which I feel is not correct, as there is nothing called Laal Maas. There is an interesting story behind Irani chai recipe’s origin in Hyderabad. The smoke of the burning charcoal redolent of the aromas of desi ghee and cloves just elevates what was once the staple of hunting parties and is now a global celebrity. The ghee is key to giving your Laal Maas that very majestic texture, so don’t skip it. Rajasthani Jungli Maas is a traditional (100 + Years Old) meat dish which was prepared from the day’s catch when kings went on hunting expeditions. Whether you're marking the end of the nine-day fasting period of Navratri, or continuing the Durga Puja festivities by digging into delicacies, a delectable serving of Laal Maas will add to any celebration. If you want the color but not all the heat, the trick is to use only half the amount of red chilies and substitute the other half with Kashmiri Chillies, which imparts a red color but next to no heat! I will break a few myths in this section. The origins of Laal Maas is a centuries-old tale. laal maas 11.0 Delicacy of the indian Rajputs, lamb cooked in Rajasthani deghi mirch (hot chillies) tomato and beetroot gravy lamb dhansak 10.95 Traditional parsee dhansak refer to lamb, for healthier options a chicken or vegetable can be substituted kosha mangsho 10.95 Slow cooked, lamb in its own juices with aromatic hot spices and Laal Maas, a fiery red-meat curry, finds its origin in Rajputana traditions. Lamb cooked in a variety of masalas with a burst of red chillies. Traditionally, this dish was prepared with wild game meat and used the intensity of the Mathania chilies to mask the odor of the meat. This dish was a step-up to the usual meat roasts as royalty demanded something different and more delicious. It is a mutton curry that can be made as spicy as you like it. LAAL MAAS The turn of century has had its effect on the real Laal Maas recipe as well. The vibrant red colour of the curry comes from the use of lots of Kashmiri chilli powder which in comparison to standard chilli powder is fairly mild but gives a lovely depth of flavour. Explore {{searchView.params.phrase}} by color family {{familyColorButtonText(colorFamily.name)}} dinant, belgium - maas stock pictures, royalty-free photos & … Course Main Course. [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. Rajasthani Laal Maas. Unlike a roganjosh, the laal maas is a thick and semi dry curry. Laal Maas is a dish from Rajasthan in the North of India and roughly translated means ‘red meat’. Also it is said that the name of Assam comes from the Sanskrit word ‘Asom’, which means ‘one … The ASSAM TEA ….. One of the Pride Produce of India Read More » Black Cardamom: must ingredient for an authentic Rajasthani Cuisine. Laal maas is a meat curry from Rajasthan, India. It is important to understand the evolution of this dish, before the real dish fades into oblivion. It is usually prepared with mutton as the signature meat, and was traditionally eaten by Rajput warriors. May 31, 2020 - Here, we have a delicious and simply mouth watering recipe for you that is very popular in the state of Rajasthan. This spicy hot mutton dish cooked on slow heat. You can try! It started its path with the name Junglee Maas – preferred by huntsmen & travelers in the jungles of Rajasthan probably more than 7 to 8 centuries ago. Jungli maas is a delicious fiery hot mutton dish that is a specialty in Rajasthan. "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. From Mumbai, they migrated to Pune and then to Hyderabad. The roganjosh has an extremely light gravy with the rogan forming the upper layer of the gravy. The origins of Laal Maas is a centuries-old tale. Note that smoking the dish is optional as there exists another version that does not use the smoke. It is seen both as a survival food as well as a celebratory dish that can bring people together. Laal Maas ( Red Meat ) Recipe. Laal Maas The fiery mutton curry from Rajasthan is a favourite among spicy food lovers. 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). The chefs soon realized that this can be achieved through chilies. Rajasthani Laal Maas Recipe - Laal maas is a fiery Rajasthani meat curry. Rated 0 out of 5 ₹ 250.00. Each king during the era had at least 10 khansamas whose sole job was to experiment and deliver new food to the king every day. Here is how to make it in traditional Rajasthani style. The glorious “Laal Maas” was created by a team of chefs serving the Mewar King that went on a hunting tour during the 10 th century AD. Perhaps this is why the dish has a hint of sweet aftertaste. Laal Maas….. Tradit The instruction was to create a dish that had succulent meat, was hot and had a sweet after taste. Rajput cuisine. Laal Mas, like Dal Makhni or Butter Chicken, has a … The kill would be sent to the hunting kitchen which was a temporary set up to clean, cook and feed the royal hunting party. Chef Kunal Kapoor, also notes the following myths associated with the dish. Laal Maas is a dish replete with myths. I say “real” because most restaurants serve the unoriginal version of the dish, leaving a wrong impression in the mind of the customer. Chunks of boneless lamb cooked on slow wood fire with red chilies, ghee and whole garam masala. It was a favourite among the royalties. Mutton today is the meat of choice (and Rajasthan produces the best), but Mathania chillies continue to define the dish. please clarify it with your comments. There are various theories related to the origin of this scrumptious dish. Our house specialty from North West frontier. It is rustic and very traditional. Print Recipe Pin Recipe. Jungli maas is a delicious fiery hot mutton dish that is a specialty in Rajasthan. You can reduce the water to half a cup, Tender goat meat produces the best result. Similarly, cumin and coriander powders are not used. It is a fiery meat curry, cooked for several hours in whole indian spices and Mathania Red Chillies. Traditionally, Lal Maas used to be made with wild boar or deer, so chillies veiled the gamy odour of the meat. It is believed that back in the day, this dish, which literally translates as red meat , was cooked solely in clarified butter for the lack of … Wagyu Sando from Lobster & Wagyu All hail the arrival of so many fantastic sandos on our shores. Laal Maas Via Getty Images Image: Via Getty Images Lyangcha Via Getty Images Lyangcha Via Getty Images Pick some Indian food that starts with the letter "M". Meat curry from Rajasthan traditionally cooked with mathania chillies. Mustard oil provides the much needed pungency and blends perfectly with the heat from the chilies. The dish makes use of minimum ingredients as it was difficult to carry a lot of ingredients while hunting. Green chilies are not used in the dish. Browse 21,098 maas stock photos and images available, or search for laal maas or heiko maas to find more great stock photos and pictures. However, I have found that adding a teaspoon of sugar towards the end makes a lot of difference. Laal Maas curry should have a thick, rich texture - this is achieved by the use of onion, yoghurt and ghee (clarified butter). Red chilli originated in Northeastern Mexico around 6,000 years ago. :o i have heard of about SHIVAJI that he was GURJAR. It was won by the House Of Mewar. The fiery red-meat curry, that finds its origin in Rajputana traditions, is best had with bajra rotis. Cover and cook till done, Add salt, cook covered for another 10 minutes, Uncover and cook till the gravy reaches a semi-solid consistency. If you do not get your hands on Mathania, try to go with Byadagi. I have to confess to truly get the rich red color I need to notch up the red chilies in this dish even more. It is best enjoyed with Indian bread or rice. Laal Maas. Mewar also called Mewad is a region in the south-central part of the Rajasthan state of India. This makes sense, especially as Wembley is home to many different … Servings 4 pax. Wagyu Beef Laal Maas Croquette from Cassia The perfect way to start any feast at Cassia, this clever interpretation takes the flavours of Rajasthan’s rich laal maas curry and transform it into a moreish croquette. After all, Laal Maas is a popular Rajasthani curry that has two distinctive features: its use of a native mustard oil and a remarkable smoky flavour profile. Here’s how you make the laal maas, the signature dish from Rajasthan. Mutton Laal Maas is a popular Rajasthani dish and one of my husband's favorite. Mutton today is the meat of choice (and Rajasthan produces the best), but Mathania chillies continue to define the dish. This is a famous Mutton Curry of the Udaipur-Raj family. During cooking, the onion breaks down to create the wonderful texture. Your email address will not be published. Your email address will not be published. This Jaisalmer speciality is actually red meat prepared in a spicy curry. That’s not how the dish is originally cooked. Laal Maas is a bold and full flavored curry from the princely state of Rajasthan. But we will get to the myths as we approach the recipe. Rajasthani Laal Maas is a traditional Rajasthani Mutton dish that is fiery hot and deep red in color. Laal Maas kaise banaye? Rajasthani Laal Maas – Mutton Curry in fiery Red Sauce made with Chillies and Garlic- pressure cooker and Instant Pot recipe. The dish makes use of minimum ingredients as it was difficult to carry a lot of ingredients while hunting. The meat is cooked in its own juices. We approach the recipe and whole garam masala of Rajasthan-India Mewari Laal is. Famous Rajasthani delicacy, which is very unusual was then roasted on open flame and served them and cooking for... Of chilies celebratory dish that had succulent meat, was hot and deep red in color heat, unlike chillies! Royal kitchen is commonly thought to have a Persian or Arabic origin be the time. 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