A meat dish from Rajasthan, India is known as Laal Maans or Ratto Maans. It is a spicy mutton dish made with fiery spices including red Mathania chilies and yogurt. This meal is frequently quite spicy and loaded with garlic. The gravy, which is served with chapatis made of wheat (often consumed in the summer) or bajra (a grain cultivated in Rajasthan and consumed in the winter), may be thick or watery.
According to chef Bulai Swain, “Traditionally, laal maas was cooked with wild game meat (jungli maas), such as boar or deer, and chilies were added to cover up the gamy odor of the flesh. One of the royalties’ favorites. The meat utilized is soft mutton, yet the spicy flavor has been preserved. It is mostly in the tamas and rajas modes
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