Mohan Maas

History:

Mohan Maas is a royal Rajasthani dish that exudes opulence and indulgence. Unlike the fiery and rustic Laal Maas, Mohan Maas is a rich and creamy meat curry associated with the royal kitchens of Rajasthan. The name "Mohan Maas" translates to "meat that pleases," and this dish lives up to its name.

Mohan Maas is believed to have originated in the royal palaces of Rajasthan, where skilled chefs prepared exquisite and elaborate dishes to delight the palates of the maharajas and their guests. It was often served at grand banquets and special occasions, reflecting the grandeur of Rajasthani royal cuisine.

The dish is known for its creamy texture and use of royal ingredients like cream, almonds, and spices. Traditionally, it was made with game meat or mutton, slow-cooked to perfection and flavored with aromatic spices. Today, while Mohan Maas is still enjoyed in Rajasthan, it has also gained popularity as a gourmet dish in modern Indian cuisine, showcasing the rich culinary heritage of the region.

Recipe: Mohan Maas

Ingredients:

For Marinating the Meat:

• 500 grams mutton or goat meat, bone-in
• 1 cup yogurt (curd)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Almond Paste:

• 1/2 cup blanched almonds
• 1/4 cup milk

For Cooking:

• 2-3 tablespoons ghee (clarified butter)
• 2 onions, finely sliced
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1-inch piece of cinnamon
• 2-3 green cardamom pods
• 2-3 cloves
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• 1/2 cup cream
• Fresh coriander leaves for garnish

Instructions:

Marinating the Meat:

1. In a mixing bowl, combine the mutton, yogurt, ginger paste, garlic paste, turmeric powder, and salt. Allow it to marinate for at least 30 minutes. You can marinate it longer for better flavor.
   
   
   

Preparing the Almond Paste:

1. Soak the blanched almonds in milk for about 30 minutes.
2. Blend the almonds and milk into a smooth paste. Set aside.

Cooking Mohan Maas:

1. Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
2. Add the sliced onions and sauté until they turn golden brown and crispy. Remove some for garnish and set them aside.
3. Add cumin seeds, cinnamon, green cardamom, cloves, black peppercorns, and slit green chilies to the pan. Sauté for a minute until they release their aroma.
4. Add the marinated meat along with the marinade to the pan. Cook on high heat until the meat starts to brown.
5. Reduce the heat to low, add turmeric powder, red chili powder, garam masala, and salt to taste. Cook for about 10-15 minutes, stirring occasionally, until the meat is well-coated with the spices.
6. Add the almond paste and mix well. Cook for another 5-7 minutes.
7. Add cream and continue to cook on low heat until the meat is tender and the gravy thickens. This may take 1-2 hours, depending on the meat's quality and cut.
8. Garnish with the reserved crispy fried onions and fresh coriander leaves.

Serve Mohan Maas hot with steamed rice or naan. This royal dish, with its creamy texture and aromatic spices, is a testament to the grandeur and sophistication of Rajasthani cuisine. It's a treat for special occasions and celebrations.