These Mathania chili recipes are here to stay because they’re a mouthwatering item in a monarch’s kitchen. Today, some palace-turned-hotels in Rajasthan have opened these facilities to the public.
No other Indian state can match Rajasthan in terms of its royal heritage. Whether it’s the stone steps that connect the palace’s multiple floors, the ancient frescoes gazing at you under the vaulted Jharokhas, or the gigantic dining room where the royal family once tasted flavors specially curated just for them – it speaks to its past. The most luxurious way to experience the royal past is to meander through the palace’s narrow passages, touch the sandstone walls, and devour a piece of history straight from the Admiralty.
Here I bring you some unique Rajasthan Ghosht recipes that are best prepared in some of its palace converted hotels that still have the original recipes. I tried these recipes at the Laxmi Niwas Palace in Bikaner, the kitchen at Khimsar Fort and the grounds at Marugarh Fort, now it’s all up to you to save and taste.
Laal Maas (red meat) at Laxmi Niwas Palace
Favored by Mewar rulers, Larmas was often consumed on hunting expeditions by 10th century Rajput monarchs. Originally made with venison, wild boar or jungle fowl, the dish now uses only lamb and red peppers as its main ingredients. In those days, the entourage of royal chefs always followed the fleet because the royal taste buds needed indulgence. On one such expedition, a royal chef cooked a piping hot stew with Matania peppers to please the then king of Mewar, which led to the invention of Laal Maas, which moved from the royal kitchen in time to humble home. Laal Maas draws the monozygous scent of clay spices from its chulha-based origins.
While the royal formula of Mewar is still considered the best, most Rajasthan households now follow their own variation of Laal Maas. Luckily, I tried this mythical and earthy tender at the Laxminivas Palace in Bikaner, and they gave me a taste of a sweet and spicy slice of Mewar’s heritage. The only ingredients required for a traditional Laal Maas recipe are goat or lamb, consider spice, Mathania chili, and no extra thickening ingredients. To prepare this dish at home, first, rub together lamb or lamb cubes with spices and matania peppers.
Continue to cook the lamb cubes in the ghee until it reaches a chewy consistency. Then, coat the meat with a mixture of chilli, ghee, garlic, spices and yogurt depending on the desired consistency of the gravy. Slow cook the meat for an hour or two. Matania chili peppers from Matania Village in Jodhpur give Laal Maas its unique red colour and flavour. These chillies are usually hard to come by outside of Rajasthan. To enhance the spiciness of the dish, Mathania peppers are combined with more readily available, spicier red peppers.
Well, this recipe is “definitely” not for the faint of heart, because according to another folktale, Matania peppers were grown in cemeteries because residents felt it enhanced the flavor of the spice. At Laxmi Niwas Palace, Ghosht is cooked with Gulmohar flowers, one of the secret ingredients of their royal recipe.
Royal Jungle Mas at Khimsar Fort
Junglee Maas is reminiscent of a bygone era when Rajasthan royals embarked on months-long hunting expeditions. khansamahs (royal chefs) working in the Mewars kitchen Rajasthan Laal and Junglee Maas were invented in such hunting adventures. To cook up a day’s worth of game in the wilderness, hunting parties usually carry ingredients such as whole spices, ghee, salt, and dried chillies. That’s where the name of this dish comes from!
I tried the Junglee Maas prepared at the Khimsar Fort kitchen using a centuries-old recipe that was previously served to the maharajas who lived here. Perhaps the royal ancestors who still lived in the isolated area of ​​the fort enjoyed the same flavor as my jungle mas today. To make 1kg Junglee Maas at home, use 1kg lamb curry, 250g desi ghee, 10 Mathania dried chillies, Turmeric Powder, Garlic Pods, Green Cardamom, Coriander Seeds, Star Anise, Black Pepper Corn, Javitri (Mace), Bay Leaf Season with salt. Add half of the ghee to the pan and add the lamb when the ghee is heated.
Sauté on medium-high heat for 25 minutes, then add the pre-cooked red Matiana peppers and toss to combine. Add salt and other ingredients and simmer the lamb in a covered pot over low heat until fully cooked. Every 15-20 minutes, lift the lid, stir fry, add water if necessary, add half a spoon of ghee, cover and continue to simmer. out of water. Let the meat simmer in the juices for about two hours. Serve hot jungle mas with any bread.
Khad Ghosht at Marugarh Resort
Khad Ghosht, or formerly Khad Khargosh, is one of the royal city’s feasts. Pork Flavor is in the spotlight not only for its rich and delicious flavor, but also for its meticulous and time-consuming preparation in the underground pit! This is a practice used by Rajasthan soldiers, who cook lamb in trenches dug underground to secure their place. Khad Ghosht calls for the lamb to be marinated, then wrapped in layers of uncooked bulgogi, banana leaves, foil, and finally a jute sack, which is then buried in a pit with charcoal fire and dirt above it.
Garnish with 1kg lamb, 1/2kg potatoes, 250g butter, 700g onion, 250g yogurt, ginger garlic paste, coriander powder, freshly ground martiana paprika, turmeric powder, lemon juice and coriander. Use The mixture of all the spices marinates the lamb for five to six hours. For centuries, the royal chefs of the Rajputanas used the same process to prepare game in the wild. However, due to its high preparation requirements; the dish gradually disappeared from the local scene. So I was delighted to try this dish at Marugarh Resort, which specially arranged to cook Khad Ghosht for me, just like it was prepared in a coal pit centuries ago.
Rajasthan has managed to retain its former glory through its royal forts, traditional culture and most notably indigenous cuisine. Each of these delicacies, be it Laal Maas, Junglee Maas or the unique Khad Ghosht, has its own charm and is best enjoyed at establishments with Mathiana chillies and traditional recipes.
