Rajasthani Laal Maas with Pork: ( the same ingredients and method as my mutton version) Pork on the bone 1 kg Onions 4 large, finely chopped Red Chilli Paste 4 tbsps Garlic paste 21/2 tbsps. Yogurt 1 cup Desi Ghee 3-4 tbsps Bay Leaves 4 Green Cardamoms 6 Black Cardamoms 3 Cinnamon 1/2 inch stick Cumin seeds 1 tsp Broken dry chillies 5 Garlic cloves ,sliced 6 Kachari powder 1/4 cup Red Chillies crushed 6-7 Coriander Powder 2 tbps Salt to taste The red chilli paste – Pick some nice big whole dry red chillies. If you are wary of the spice quotient use Kashmiri chillies. I used the fiery ones. Grind the chillies with some water and oil to make a nice chunky coarse red chilli mix. In a bowl, add the lamb, red chilli paste, garlic, yogurt and some salt to taste. Make sure all the mutton is well coated with the marinade. If you have the time, you could leave it overnight. I marinated the meat for a little over 2 hours. Heat ghee in a heavy bottomed handi or kadhai. The ghee is key to giving your Laal Maas that very majestic texture, so don’t skip it . Desi ghee is what I used and it worked wonders. Once the ghee is hot enough, add bay leaves, black cardamom, green cardamom, broken red chillies, cinnamon, cumin seeds and the slices of garlic. Fry these spices well for a minute or so. Don’t let them burn though. Add onions in next and sauté them very well till they turn golden brown. Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it. Add the salt at this point. Tip the pork in next and let the meat fry with the marinade and the onion spice concoction. While the pork is frying, you can swirl a few dry red chillies with no water in your mixie. Add the coriander powder and the crushed red chillies in next and sauté the meat very well for another 15 minutes or so. Next, add around two cups of water, salt to taste and cover the handi. Let the meat simmer in the spices for a good two hours or till the meat is done. The simmering on low heat ensures that you have meat that absolutely melts in the mouth. If you are pressed for time, use a pressure cooker instead of a kadhai. Use the same procedure as above. Once you have added water, cover the lid of the pressure cooker till around six to seven whistles are out or till the meat is well cooked. I always use the pressure cooker method for my pork whenever I’m in a hurry and it works brilliantly, always! Traditionally this dish is not garnished at all. The beautiful red colour of the chillies gives the dish a mysterious aura, so don’t let any garnish camouflage the drama!
Posted on: Sun, 20 Apr 2014 09:21:27 +0000
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