on Oct 09, 2022, Updated Jul 16, 2023 If you want to try a few more Rajasthani recipes, here are some of my favorites: baati, Panchmel Dal, Mirchi Ke Tipore, Haldi Ki Sabzi, and Safed Maas.
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To make this fiery and hot mutton curry, succulent pieces of goat mutton are cooked in ghee and whole dry red chilies and garlic. Jungli means “forest,” and maas means “meat,” meaning forest meat. Jungli Maas was prepared with fresh catch (mostly deer or wild boar) after the king’s hunting expeditions. The meat was then cooked for hours in a clay pot. That’s how it got its name, “Jungli Maas.” The hunting teams used to camp in the jungle for many days. Carrying a lot of ingredients was not feasible, so they invented recipes using the bare minimum, and this jungli maas is a classic example. It uses just seven ingredients, and all the ingredients have a long shelf life. Dry chilies and garlic are added to this dish to hide the pungent odor of the game meat. I learned this recipe from a chef and now passing it on to you. I hope you like it! You can also make this recipe with bone-in chicken pieces, but the cooking times will be much less (40-45 minutes) than mutton. Mutton – Use bone-in goat mutton to make this curry. If it’s not available, then replace it with lamb. Dry Red Chilies – This curry uses a lot of dry red chilies, making it fiery and spicy. It was traditionally made using Mathania dry red chilies (a native of Rajasthan), but you can also use Kashmiri red chilies. Garlic – Garlic is one of the key ingredients that enhance the taste of this curry. Use freshly peeled garlic for the best flavor. Others – Kashmiri red chili powder, salt, and coriander seeds are other ingredients used. I prefer to use Kashmiri red chili powder, as it gives the curry a beautiful red color without making it too spicy. Once the ghee is hot, add the following ingredients and cook for 3-4 seconds.
2 teaspoon crushed coriander seeds 10-12 peeled garlic cloves 10-12 whole Kashmiri dry red chilies (stalks removed)
2 pounds (1 kg) goat mutton (cut into 1 and ½ inch pieces) 2 teaspoon Kashmiri red chili powder 2 teaspoon salt
Now reduce the heat to low. Cover the pan with a lid and cook for 90-120 minutes until the meat is well cooked. Stir a few times while cooking. Add some water if the mutton is getting dry. Check for salt and add more if needed. Serve hot with any Indian bread.
