Cooked By Using A Thousand-YO Technique And Recipe, Rajasthan’s Khad Maas Was Made By Soldiers During Battle Without Wood Fire

Khad Maas is an ancient method of cooking meat that originated in the rugged terrain of Rajasthan. It was developed by warriors and hunters during their long campaigns. The word “khad” refers to a pit dug in the ground, while “maas” means meat. This underground cooking technique was born out of necessity. Hunting parties and soldiers needed a way to cook their game without revealing their location through smoke or fire. Hence, this dish was born in Rajasthan!

Khad Maas Is Cooked By Burying Underground Without Fire

The traditional preparation involved digging a pit about three feet deep. The pit is then lined with stones. A fire is built until the stones become extremely hot. The meat, typically lamb or game, would be heavily spiced, wrapped in leaves (often banana or saal).

The dish is then covered in cloth soaked in clay. This package would be placed in the pit, covered with more hot stones, and then buried with sand and earth. The meat would slow-cook for several hours, resulting in remarkably tender meat infused with earthy flavours and aromatic spices.

Today, while the basic concept remains the same, the dish has evolved to accommodate modern cooking methods whilst maintaining its distinctive taste profile. Many contemporary preparations use an earthen pot or handi instead of a pit.

The clay-soaked cloth is replaced with water-soaked foil wrapped around foil. The purists, however, insist the earth-cooking method imparts an irreplaceable flavour.

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This Is The Recipe For The 1,000-Year-Old Dish From Rajasthan

Ingredients

– 1 kg lamb, cut into large pieces

– 200g yoghurt

– 4 onions, finely chopped

– 2 tbsp ginger paste

– 2 tbsp garlic paste

– 4 green chillies, chopped

– 2 tbsp red chilli powder

– 1 tbsp coriander powder

– 1 tbsp cumin powder

– 1/2 tsp turmeric powder

– 2 tbsp ghee

– Salt to taste

– Banana leaves for wrapping

– Muslin cloth

Method

1. Marinate lamb in yoghurt and all spices for 4-6 hours
2. Heat ghee, and sauté onions until golden
3. Mix with marinated meat
4. Wrap in banana leaves, then muslin
5. Place in a pre-heated earthen pot or dig a three-ft hole in the ground, heat it up with coals and place the parcel inside.
6. Seal tightly and cook on low heat for 3-4 hours. OR Fill up the hole with sand/mud.
7. Let it cook for at least nine hours if cooking inside the ground.
8. Remove carefully from the ground and check if cooked.
9. Serve hot with flatbreads

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Have you heard of this dish? Let us know in the comments section below!

Cover Image Credits: Kunal Kapur/YouTube

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