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Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
Junglee maas means jungle meat. Or meat obtained by hunting in the forest.
This recipe uses just 5 ingredients, just like it was done in the yesteryears. The 5 ingredients are meat, ghee or oil, water, salt and chilis.
During a hunting expedition, the team could carry very few ingredients. It would mean greater agility for the entire troupe ensuring a quicker result and a better chance at earning a kill.
Rajasthan was a dry state and it meant water had to be rationed. Hence, the final dish was almost dry and chewy, just enough for survival in the jungles/forests.
Game meat can have stronger odor and hence loads of dry chilies were used to help mask most of this smell.
The Junglee Maas has a reddish color throughout because of the use of Mathania chilies. Mathania chilies are native to the village of Mathania in Rajasthan.
Note
Do not confuse the Junglee Maas with the Lal Maas. Both are different dishes. Junglee Maas led to the development and invention of Lal Maas.
You can read more about the Lal Maas story and authentic recipe in one of my previous blogs.
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Degchi / wok
- Spatula
- Serving Bowls & Ladle
Ingredients
- 500 g mutton goat, lamb, etc.
- 1/2 cup desi ghee
- 10 pc mathania dried chilies
- 2-6 cup water
- salt to taste
Instructions
- Heat up the degchi/wok and add half of the ghee to it
- Once the ghee is hot, add in the mutton pieces
- Saute on a medium flame for 15 to 20 minutes
- Add in the dry red chilies and give it a nice mix
- Add in water and bring to a boil
- Throw in salt, cover the degchi/wok and allow it to cook
- Every 15-20 minutes, uncover, give it a stir, add some water if needed, drop in half a spoon of ghee, cover and cook
- Repeat the above step till the mutton is cooked properly
- Check for salt and adjust if needed
- Allow to rest for 10 minutes
- Serve the hot Junglee Maas with any type of bread – chapati, khameri roti, paratha, nan, etc.
Notes
- Do not try this recipe with chicken.
- If you do not have dried Mathania Chilis, you can use dried Byadagi Chilis. Or even dried Kashmiri red chilies
- Whole dried red chilis are traditionally used for the recipes, not the powdered ones
- The dish does not use any other spices, hence the hot nature of the chilis impart a lot of the flavors apart from the meat. If you do not like the pungency and heat of the chilis, you may not appreciate the dish
- Cumin and coriander powder, turmeric, garlic, ginger, onion, tomatoes are not used in this recipe
- You can replace the ghee with oil. If you cook this dish with oil, you should add oil at the beginning only, and avoid adding any oil during the cooking process
- Whole chilies were directly added while cooking. You can deseed the chilies before adding them to reduce the heat factor in the dish
- Water is added only to avoid the meat from sticking to the bottom of the vessel and burning
True and authentic Rajasthani recipe . Everywhere there are concocted recipes of Junglee Maas, but this is the authentic one. As an alternate version I add few garlic clove to it.
Succulent, delicious, satisfying
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