Indian
Indian - Royal Dum & Tandoori Specialties
Rajasthani Mathania Smoked Laal Maas with Handcrafted Bajra Roti
Chef's Menu Description
An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.
Ingredients
- • 700g premium trimmed protein or fresh seasonal vegetables
- • 3 tbsp pure cow ghee or cold-pressed mustard oil
- • 2 medium red onions, thinly sliced and caramelized
- • 4 cloves garlic and 1 thumb ginger, ground into smooth paste
- • Whole spices (black cardamom, green cardamom, cloves, cinnamon stick)
- • 1 cup Greek yoghurt or fresh coconut cream
- • Ground spice blend (Kashmiri chilli, coriander, garam masala, turmeric)
- • Fresh coriander leaves and toasted slivered almonds for garnish
Preparation Steps
1
Phase 1
Whisk yoghurt with ginger-garlic paste, ground roasted spices, and sea salt; coat protein thoroughly and rest for 30 minutes.
2
Phase 2
Heat ghee in a heavy-bottomed handi; crackle whole cardamoms, cinnamon, and cloves until aromatic.
3
Phase 3
Add sliced onions and brown gently until deep mahogany; add marinated ingredients and sear vigorously.
4
Phase 4
Seal the pot with lid, reduce heat to lowest setting, and slow-cook for 35 minutes until fork tender and fragrant.
5
Phase 5
Infuse with warm saffron milk and rose water; garnish with julienned ginger and fresh coriander leaves.