Laal Maas (also spelt maans) is a quintessential Rajasthani dish, it literally translates to “red meat”, in reference to the red colour of this curry.
Originating in the kitchens of Rajasthan, India and traditionally made using wild game like boar or deer, it has now been adapted to goat or spring lamb. In Rajasthan it is cooked using mathania chillis, which give it the bold red colour that is the signature of this dish and enjoyed with wheat or bajra (millet) chapatis.
Rajasthani cuisine wouldn’t be half as glorious if Laal Maas wasn’t an integral part of it’s vast repertoire.