By Ujjainee Roy
February 12, 2024
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Rajasthani cuisine is renowned for its rich flavours, vibrant colours, and hearty ingredients that reflect the region's royal heritage and culinary history. Narangi Maas stands out as a dish that embodies the opulence of Rajputana cuisine. This traditional recipe features tender meat cooked in a luscious gravy infused with the bright flavours of oranges. Here's a quick recipe.
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– 500 grams of mutton – 2-3 oranges – 1 large onion – 2 tomatoes, pureed – 2-3 green chilies, – 2-3 cloves of garlic, minced – 1-inch piece of ginger – 1/2 cup yogurt – 1 teaspoon turmeric powder – 1 teaspoon red chili powder – 1 teaspoon coriander – 1/2 teaspoon cumin seeds – 1/2 teaspoon garam masala – Salt to taste
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In a bowl, combine the meat pieces with yogurt, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the meat evenly. Allow the meat to marinate for at least an hour to enhance the flavours.
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Heat ghee or oil in a large pan or pressure cooker over medium heat. Add cumin seeds, chopped onions, minced garlic, and grated ginger to the pan. Sauté until the onions turn golden brown.
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Add the marinated meat to the pan and cook until it is lightly browned on all sides. Stir in the tomato puree and green chilies, and continue to cook for a few minutes until the tomatoes are soft and the oil starts to separate from the masala.
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Pour in the orange juice and add the grated orange zest to the pan. Stir well to combine the flavors. Cover the pan and let the meat simmer gently until it is cooked through and tender. If using a pressure cooker, cook for about 2-3 whistles or until the meat is tender.
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Once the meat is cooked, sprinkle garam masala powder over the dish and give it a final stir. Serve it over hot rice.
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