Ingredients with Measurements:
- For the Laal Maans:
- 500g lamb meat, cut into small pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1/2 cup yogurt
- Salt to taste
- 3 tbsp oil
- For the Paratha:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 tsp ajwain seeds
- 1/2 cup water
- 2 tbsp oil
Special equipment needed: None
Step-by-step instructions:
- For the Laal Maans:
1. Heat oil in a pan and add onions. Fry until golden brown.
2. Add ginger and garlic paste and fry for a minute.
3. Add tomatoes and cook until soft.
4. Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
5. Add lamb meat and cook on high heat for 5 minutes.
6. Lower the heat and add yogurt. Mix well.
7. Cover the pan and cook on low heat for 30-40 minutes or until the meat is tender and the gravy is thick.
- For the Paratha:
1. In a bowl, mix together flour, salt, and ajwain seeds.
2. Add water and knead to form a smooth dough.
3. Divide the dough into small balls.
4. Roll out each ball into a circle.
5. Place a spoonful of Laal Maans in the center of the circle.
6. Bring the edges of the circle together and seal the Paratha.
7. Roll out the Paratha again.
8. Heat a griddle and cook the Paratha on both sides until golden brown.
9. Brush with oil and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
5. Temperature:
- Medium heat for cooking Laal Maans
- High heat for cooking Paratha
Serving size: 4
Nutritional information:
- Calories: 600
- Fat: 30g
- Carbohydrates: 50g
- Protein: 35g
Substitutions for ingredients:
- Lamb meat can be substituted with chicken or beef
- Whole wheat flour can be substituted with all-purpose flour
Variations:
- Add chopped green chilies for extra spice
- Use leftover Laal Maans to make Paratha
Tips and tricks:
- Add a pinch of sugar to balance the flavors
- Knead the Paratha dough well for a soft texture
Storage instructions:
- Laal Maans can be stored in an airtight container in the refrigerator for up to 3 days
- Paratha can be stored in an airtight container in the refrigerator for up to 2 days
Reheating instructions:
- Reheat Laal Maans in a pan on low heat
- Reheat Paratha in a toaster or on a griddle
Presentation ideas:
- Serve Laal Maans in a bowl with Paratha on the side
- Garnish with fresh coriander leaves
Garnishes:
- Fresh coriander leaves
Pairings:
- Raita
- Pickles
Suggested side dishes:
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the Paratha dough is too dry, add more water
- If the Paratha is sticking to the griddle, brush with more oil
Food safety advice:
- Make sure the meat is cooked through before serving
Food history:
- Laal Maans is a traditional Rajasthani dish
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with a side of Raita and Pickles
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian