In the winter, our fruit baskets overflow with the vibrant colors of fresh oranges. How do you usually enjoy this winter delight? Some enjoy it as a refreshing glass of orange juice, while others use it in fruit salads with chaat masala.
But have you ever considered making a full meal out of oranges? With a slew of tourists and celebrities flocking to Rajasthan, a dish called ‘Narangi Maas’ has piqued taste buds. Intrigued by its distinct flavor, we decided to speak with chefs to learn more about this Rajasthani delicacy.
History of Narangi Maas
Chef Aditi Dixit of CYK Hospitalities tells IndianExpress.com that Narangi Maas has an intriguing story. “The Rajput dynasty in Rajasthan is well-known for its unique culinary traditions, including laal maas, safed maas, and jungli maas. While jungli maas is made with a small number of ingredients and is designed for outdoor cooking, laal maas is a spicy lamb dish flavored with Mathania chili. In contrast, the less well-known but equally magnificent safed maas was prepared in the royal kitchens using unusual ingredients,” the chef explained.
In a similar vein, Narangi Maas came from the royal house. “First and foremost, the terms “narangi” and “maas” refer to oranges and meat, respectively. As a result, this Rajasthani meat recipe requires the use of freshly squeezed orange juice. This dish, unlike other Rajasthani meat recipes, is relatively new, according to the Royal Family of H.H. Raja Digvijaya Singh of Sailana. Raja Digvijaya Singh’s palace was home to a large number of orange trees, which produced an abundance of fruit. To avoid waste, the royal chefs began using these oranges in their recipes, resulting in the very unique Narangi Maas,” she explained.
The dish was an instant hit, and it was quickly incorporated into Rajasthani royal cuisine.
Ingredients
– 500g mutton, cubed
– 2 oranges (juiced and zested)
– 1 cup yogurt
– 2 onions, finely sliced
– 2 tomatoes, pureed
– 2 tbsp ghee (clarified butter)
– 1 tsp cumin seeds
– 1 tsp ginger-garlic paste
– 1 tsp red chili powder
– 1 tsp turmeric powder
– Salt to taste
– Fresh coriander for garnish
Instructions
1. Marinate the mutton with yogurt, orange juice, zest, and salt. Let it sit for at least two hours.
2. In a pan, heat the ghee and add the cumin seeds. When they splutter, add the sliced onions and cook until golden brown.
3. Add the ginger-garlic paste and cook until the raw smell is gone.
4. Add the marinated mutton and cook until it is browned.
5. Combine the pureed tomatoes, red chili powder, and turmeric. Cook until oil separates.
6. Add the water, cover, and cook until the mutton is tender.
7. Before serving, garnish with freshly chopped coriander.
According to chef Khanna, the addition of oranges not only adds a distinct aroma but also improves the nutritional profile of the dish by providing vitamin C and antioxidants. This infusion distinguishes Narangi Maas from regular cooked mutton, adding a delicious twist to traditional recipes.