What do you think when we talk about Indian royalty? It immediately reminds us of Rajasthan. The state has a legacy of its own that goes back thousands of years. And this can be clearly understood from their food culture. It is interesting to see that eating habits in Rajasthan vary according to the people and their livelihood. While the Marwaris and Brahmins were vegetarian, Rajputs indulged in non-vegetarian delicacies, especially made from wild game meat. One such common example is laal maas. Animal meat, slow cooked with basic spices and Mathania peppers (from Jodhpur), this dish is tantalizing. Then there are safes maas, jungle maas and more. Each of these delicacies is associated with royal eating habits. Another popular dish is khad.
For the non-inverters, khad is a semi-dry dish that is cooked (actually grilled) using minced meat and a generous amount of seasoning. Traditionally, this dish is cooked in pits, dug in the ground. Food blogger Kalyan Karmakar in her book ‘Travelling Belly’ explains, “This (cooking process) is a practice practiced by soldiers in Rajasthan at night during battle. Cooking chicken in a pit dug in the ground will be ensured that the soldiers “position would not be given to the enemy because there were no shootings to detect.” It was a cumbersome process indeed, but the taste, texture, aroma, and flavor were making the dish one of the must-try dishes.
Here, we bring you an easier version of a khad recipe that can be prepared using the baking process, as well as in the comfort of your kitchen. Watch.
Royal Meat Recipe from Rajasthan | How to make Khad:
To make this dish, first marinate lamb (here we use lamb) with yogurt and various herbs and spices. Keep it to rest for a while. Meanwhile, sauté the onions in the butter for a while then add the marinated meat. Add the potatoes and cook until the water evaporates.
Now, place some sautéed meat on top of one phulka and cover with another phulka. Do the same with the rest of the meat. Wrap the stack with foil and bake for a while. Finally, cut the fish to taste and serve hot with mint chutney.
Click here for detailed recipe.
For more Rajasthani non-vegetarian recipes, click here.
