Put Laas Maas behind you! You Must Try This Royal Family of Rajasthan’s Narangi Maas Recipe

Fresh oranges are perfect for winter, and chances are good that your fruit basket is brimming with this juicy and delicious treat! How much do you like eating oranges? Some people like their orange juice unsweetened, while others want it with black salt and chilli pepper. Some people even like their orange juice fresh for morning. However, have you ever attempted preparing a formal supper with oranges? Yes, you heard correctly. While visiting Rajasthan recently, Shubham Bhatnagar, the food editor for NDTV, discovered “narangi maas.” We tried making the meal at home since it looked so interesting and tasty, and we can assure you that it is unlike anything you have ever had.

Concerning Narangi Maas: What Is Its History?

The well known Rajasthani laal maas, safed maas, and jungli maas are undoubtedly familiar to you. These recipes are all connected to Rajasthan’s Rajput royal family. Whereas laal maas was made using Mathania chilli and game meat, jungli maas was made in the jungle with only a few simple ingredients. Conversely, safed maas is a dish that originated in royal kitchens and uses a variety of unusual ingredients.
In a similar vein, Narangi Maas offers an intriguing tale. First of all, the word “narangi” means oranges, and the word “maas” means meat. Therefore, this Rajasthani beef dish calls for the use of freshly squeezed orange juice. In contrast to other Rajasthani beef dishes, this meal is relatively recent, according to the Royal Family of H.H. Raja Digvijaya Singh of Sailana. Raja Digvijaya Singh’s palace was home to several orange trees that produced an abundance of fruit. The very distinctive narangi maas were created when the royal cooks began using these oranges into their meals in order to save waste.

How to Prepare Rajasthani Narangi Maas in the Kitchen:

We’ll be sharing here the methods we used to make Narangi maas at home. While we acknowledge that this isn’t the precise recipe from the Sailana Palace’s Royal Kitchen, the meal is nonetheless nothing short of spectacular. We’ll tell you what, this dish tastes better prepared in ghee and doesn’t need any previous marinating.

First, heat the oil and ghee in a big kadhai.

Step 2: Add the garlic and ginger and sauté thoroughly.

Step 3: Add the mutton chunks and cook them well after the raw scent of the garlic and ginger has disappeared.

Step 4: Add salt, cumin powder, turmeric powder, red chili powder, and boil everything together.

Step 5: Add water and boil the meat slowly after the masala loses its oil.

Step 6: Add the whipped dahi and stir to give the meat flavor and shine.

Step 7: After the beef has cooked, stew it with a generous quantity of freshly squeezed orange juice.

When finished, move the narangi maas to a serving dish, add orange garnishes, and serve hot. You may have standard paratha, roti, naan, or even rice with narangi maas or with classic khoba roti.