Amchigele Laal Maans
During a recent training program at Jaipur at Hotel Jai Mahal Palace, the host had a arranged a get together in the evening. The food served was authentically Rajasthani like ‘gatte ki sabji’ and ‘Laal Maans’ a spicy mutton preparation all red in color with bajra roti.
Loved the ‘Laal Maans’ but something was amiss, I felt – yes – our coconut!
So this morning I tried my hand at Fusion Lal Maans, a fusion of Rajasthani and our very own Amchigele (Chitrapur Saraswat) culture
Turned out to be fabulous! Here is the secret
• 500 gms lamb cut into two-inch cubes with or without bones
• 8-10 red Bedagi mirchis
• A few coriander seeds
• Half a teaspoon turmeric powder
• A small piece of ginger
• 8-10 pods of garlic
• 1 cup unsweetened yogurt
• 4 tbsps of cotton seed oil
• 4 medium sized onions sliced very thin
• Salt to taste
• 3-4 tbsps finely chopped green coriander
• A cup of freshly grated coconut (here comes the amchigele flavor)
Soak the Bedagi mirchis and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and 8-10 pods of garlic and a small piece of ginger. Grind this mixture into a smooth paste.
Mix this paste with the yogurt and then with your fingers work into the mutton pieces. Mix well. Keep aside to marinate for 2 hours.
Grind the grated coconut with another two small Bedagi mirchis
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with chopped fresh coriander leaves.
Avoid cooking in a pressure cooker. Simmer over low hear for at least 75-90 minutes
Serve hot with Bajra Roti (Or with rice).