Rajasthani Junglee Maas
Junglee maas is a Rajasthani hunting-camp curry made with almost nothing but goat meat, ghee, garlic and dried red chillies.
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1 hr 5 mintotal
55 min hands-on10 min hands-off
Prep 10 min · Cook 45 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Very High
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Melt the pure desi ghee in a heavy-bottomed pan or an authentic brass lagan over a steady medium heat.
Drop in the whole garlic cloves and the dry red chillies. Sauté them with finesse until the chillies visually puff up, releasing a profoundly spicy, toasted aroma into the fat.
Add the mutton and season with salt. Sear it on a medium-high flame for 15-20 minutes, stirring constantly, until every piece has a dark brown crust.
15–20 min
Once the meat is well roasted in the spiced fat, pour in the water. Cover the pan tightly and turn the heat right down.
Surrender the meat to a slow, methodical simmer for 20-30 minutes. Monitor the progress occasionally, waiting until the mutton reaches an incredible state of tenderness, practically weeping off the bone.
20–30 min
Uncover and purposefully boil off any lingering excess moisture, forcing the meat to become intensely glossy and completely shellacked in the fiery red, spice-infused ghee.
How to tell it's done
A semi-dry, intensely savory dish featuring fall-apart tender mutton glazed in fiery red, chilli-infused ghee.
Getting it right
Tip
The sheer magic of Junglee Maas is forged in patience. The exhaustive searing of the meat in ghee prior to introducing any water is what architects the aggressive, rustic flavor profile synonymous with legendary Rajput hunting camps.
What to serve it with
Commandingly devoured scorching hot alongside thick, rustic Bajra Roti or masterfully layered plain Tawa Parathas.
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