5 Ingredient Recipe Just Like Those Hunting DaysMeaty & Hot
Cook Time2 hourshrs
Total Time2 hourshrs
Course: Main Course
Cuisine: Rajasthani
Keyword: Junglee Maas, Old Recipes Rajasthan, Rajasthan Lost Recipes
Servings: 4people
Author: Samrat Roy Chowdhuri
Cost: ₹ 400
Equipment
Degchi / wok
Spatula
Serving Bowls & Ladle
Ingredients
500gmuttongoat, lamb, etc.
1/2cupdesi ghee
10pcmathania dried chilies
2-6cupwater
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