How to pronounce Laal maas

Laal maas is written लाल मांस where it comes from. In the International Phonetic Alphabet it is /laːl maːns/. In plain English letters that is LAAL MAHS, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Laal maas?

Laal maas is a main dish of India. Where it comes from: Rajasthan. People usually eat it at lunch or dinner. Its main ingredients are lamb and dairy & cheese. It tastes spicy and rich.

Where Laal maas comes from

Laal maas is one of 63 signature dishes of India on this map. See all dishes from Rajasthan.

• Dal baati churma दाल बाटी चूरमा · Main dish · Rajasthan

  Dal baati churma is described as the most popular dish of Rajasthani cuisine, a complete meal of three parts.

• Ghevar घेवर · Dessert · Rajasthan

  Ghevar is a disc-shaped Rajasthani sweet with a honeycomb-like texture, made from ghee, refined flour and sugar syrup.

• Hyderabadi biryani हैदराबादी बिरयानी · Rice dish · Hyderabad

  Biryani reached India with Persian and Mughal cooks, and Hyderabad, ruled for two centuries by the Nizams, made its own version the city's signature.

• Masala dosa ಮಸಾಲೆ ದೋಸೆ · Main dish · Udupi, Karnataka

  A dosa is a thin, crisp pancake of fermented rice and black-gram batter, and dosas have been eaten in south India for centuries.

• Butter chicken मुर्ग़ मखनी · Main dish · Delhi

  Butter chicken, or murgh makhani, has a clear modern origin.

• Vada pav वडा पाव · Street food · Mumbai

  Vada pav is Mumbai's street food: a spiced potato fritter in chickpea batter, pressed into a soft bread roll called pav with garlic and green chutneys and a fried chilli.

Food of India

Dishes like Laal maas in other countries

Same type of dish and similar main ingredients as Laal maas:

• Ali nazik · Main dish · Gaziantep, Türkiye

  Ali nazik is a home-style dish of Gaziantep in south-east Türkiye: aubergines are charred over coals until the skin is black and the flesh smoky, then mashed with garlicky yogurt, and topped with cubes of lamb sautéed in butter and drizzled with more butter.

• Moussaka μουσακάς · Main dish · Greece

  Layered aubergine dishes were cooked across the Ottoman world and the Arab world, and the name comes from Arabic.

• Chui jhal mangsho চুইঝালের মাংস · Main dish · Khulna, Bangladesh

  Chui jhal mangsho is a traditional meat curry from the Khulna region of south-western Bangladesh, cooked with chicken, duck, goat or beef and chui jhal, Piper chaba, a spice that grows in the south and south-west of the country.

• Mansaf منسف · Rice dish · Amman and Karak, Jordan

  Mansaf is lamb cooked in jameed, a sauce made from dried, salted sheep's or goat's yogurt, served on a large tray over thin shrak bread and a mound of rice, scattered with toasted almonds and pine nuts.