While some preparations are known because of the cooking process involved, other dishes are famous because of a particular ingredient that makes up the preparation. This is one such case where the preparation stands out based on the particular ingredient used: the masala in Laal maas.
Where This Masala Comes From
The origin of laal maas is from the Indian state of Rajasthan, which is characterized by extremely hot weather throughout the summer season and has a traditional cuisine based on heavy use of spices. This is mainly due to the unavailability of refrigeration facilities. The preparation uses meat, which is traditionally obtained during hunting by kings.
This history can be seen in the mix even now. This is not a subtle combination. This should be a strong combination that is very red and hot, and this is precisely why this dish is called what it is called—laal maas, or red meat.
What Actually Goes Into It
These spices include dried red chillies called Mathania, which are cultivated exclusively in Rajasthan. This is because the color and heat are contributed mostly by the Mathania dried chillies, which impart a red color to the dish without being very hot because some heat is moderated by yogurt and the cooking process.
In addition to the chilies, the other ingredients used in the laal maas masala may include:
- Coriander seed to give a citrus base flavor
- Cumin to add some heat
- Black cardamom for smoke flavor
- Clove and cinnamon to add some sweetness
- Garlic and ginger paste for mellowing the sharp spices
- A little asafoetida to add savory flavors
Why the Balance Matters More Than the Heat
While it may seem like the level of heat that comes from laal maas depends on your ability to consume the dish without going into shock, it is not the case. What distinguishes this dish is that the heat builds up gradually. One of the most neglected processes in the making of laal maas is the roasting of the spices.
Even the yogurt does its fair share. Not only does it serve as a coolant, but it is also responsible for binding the spices with the meat and tempering the spiciness of the chilli paste.
A Masala Worth Getting Right
But laal maas is not something to be done in a hurry. This is also true of the masala used in the dish. Every ingredient is important, and any haste in roasting and grinding is apparent in the taste of the final product. Most users especially living abroad in the US, might find it very tough to find the ingredients and make it at home.
Well, no worries, Shanaya Indian Spices is here to help you source it. Each ingredient put in our laal maas masala, is sourced directly from India, which gives that indigenous taste the moment you take the first bite after cooking it. Also, order Indian spices online whether whole or powdered easily from our portal now.
