LAL MAS IS a traditional meat dish that originated in Rajasthan. Its name means ‘red meat’ and its colour comes from the use of mild, fragrant, fresh red chillies. The best sort to use are those grown at Mathania in Rajasthan, but if these are not available, Kashmiri chillies can be used but they are less satisfactory. Originally, lal mas used to be prepared to feed hunters after a day of hunting. The meat being game.

We have been staying at the Sharad Baug Palace homestay in Bhuj (Kutch, Gujarat), which is owned and run by members of the Royal family of Kutch. Several members of the family are great cooks. The food they have been preparing for our evening meals has been superbly tasty.

Last night, one of the family gave us a very special treat. While we watched, he prepared lal mas on a pot heated on a wood fired brazier in the garden. The smoke from the burning wood enhances the flavour of the dish.

Even if I knew the exact recipe for lal mas, it would be pointless giving it to you. This is because to achieve a good result, the person cooking it must be constantly tasting the sauce and adding ingredients as required, as well as checking the degree of tenderness of the meat. This is something that cannot be described in writing.

That said, this is, roughly speaking, how he prepared the lal mas. First, good quality cold-pressed mustard oil was heated to a high temperature. Then, he added whole spices including the Mathania chillies. Next, chopped onions, followed by pureed onions and pureed Mathania chillies. Following this, the goat meat was added. Later, chopped tomatoes followed by ginger and fresh green chillies – both minced. After a while at various stages, other ingredients including ground cumin, turmeric, coriander powder, fenugreek leaves (added at the end), hot red chilli powder, salt, and water were added to the stew. Throughout the cooking process, which took almost two hours, the stew has to be stirred often, and water added as required so as to maintain the sauce’s thick consistency and to prevent the spice mixture from burning.

I can say, without exaggeration, that the resulting dish was one of, if not, the very best Indian meat dishes I have ever eaten. It was fragrant, tasty, and not too piquant. It was without fault.

We are very grateful that our host took the time and care to produce this miracle of culinary art for us.