Junglee Maas | How to make Junglee Maas | Old Rajasthani Style Mutton Recipe | 5 Ingredient Mutton Recipe | Rajasthani Junglee Maas | Game Meat Cooking | Dry Mutton | Desi Style Mutton | Mutton Recipes for Lunch | Lunch Recipes | Easy Mutton Recipes | Rajasthani Cuisine | Indian Food | Mutton Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Junglee Maas with our Chef Varun Inamdar.
Introduction
‘Junglee Maas’ means jungle meat or meat obtained by hunting in the forest. Junglee Maas is a 100-year-old Rajasthani recipe where goat meat is cooked to perfection with just 5 simple ingredients! This gem of a recipe is made without leaving the meat to marinate for hours! Rajasthan was a dry state and it meant water had to be rationed. Hence, the final dish was almost dry, just enough for survival. Game meat can have stronger odor and hence loads of dry chilies were used to help mask most of this smell. Serve it with phulka, bajra roti, or makki roti for a traditional meal. Try it out today & tell us how you like it in the comments.
Cooking the Meat
150 gms Ghee
500 gms Mutton
7-8 Mathania Red Chillies
1/4 cup Garlic Cloves (peeled)
Salt (as required)
150-200ml Water
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Hello you lovely people! This is
me the Bombay Chef Varun Inamdar And welcome to 'Get Curried' Today's recipe is
traditional, royal, slow cooked And literally uses five ingredients. But trust me when I say, It's the most stunning meat preparation That I've eaten in this life time. The name of the recipe,
Junglee Maas. Let's begin. Well, Junglee Maas typically
is a hunter special recipe. In the olden days, when
the royals used to go hunting They used to of course
not carry a lot of spices And the meat of course
was available in the wild. What they used to carry with them Is Desi Ghee of course with chillies. Now because this is a
royal Rajasthani recipe The Chillies in this recipe
are typically called Mathania. Well, Mathania is a combination
of Chillies with very good color And moderate spice. However, you can choose
to use a combination of Kashmiri and Byadgi Chillies. Well these are traditionally Mathania And like I said A very good combination
of color and spice. But a combination of Kashmiri
and Byadgi just works like magic. Now in this recipe again there
are a lot of whole ingredients There are no spice paste or
powder or anything like that. Everything is whole and chunky And it follows a very typical recipe. For a kilo of meat 300 grams of Ghee. The first ingredient that
of course goes in the Kadai Ghee. Let's turn the flame on
Now this may seem to be a lot of Ghee But trust me there's no Gravy or no curry as such in this recipe It's almost like a A roasted recipe, like
almost roasted Chicken. Which has that beautiful
combination of Chilli Which while getting cooked also
starts getting mashed and pulped And that's the beauty of this recipe And that's why no paste and no powders. Remember this. Once the Ghee just
kind of begins to heat up. We are going to add Goat Meat. Now for this, you.. In the truest sense can
use any cut of meat Literally Because it's a hunter's recipe. In goes, The entire bird or the entire animal In this case it is goat. And I'm using a combination
of Raan as well as shoulder Back, ribs A lot of beautiful things. The meat in this recipe
generally goes when the Ghee Is not at it's optimum heat. It just has to kind of begin heating And that's where the meat gets placed in. There's no marathon sauteing
require no stirring required Once or twice and that's just perfect. It's like I said, a slow cooking process- Oriented recipe. And that's why if you
want to plan this for dinners. You bloody well begin around lunch! Once the meat just kind
of begins to congeal And the meat starts shrinking
We add in the whole Chillies Just remove the stalks Tear the Chillies like so And throw them in. We stir this well And at this point we start realizing That the Chillies not only
leach out their wonderful color But also their beautiful aroma. At this point in time, In go, cloves of Garlic And along with this Salt. Now generally, this recipe
is slightly higher on Salt Literally like that 'Namkeen
Gosht' that we've shown you earlier But I'm keeping it really moderate Not going to all out and high Because Water is going to go in this recipe And eventually when water evaporates And also gets soaked into the meat You'll realize that the
Salt gets slightly over bit. So go low, go slow End of it all, we can of
course add in more Salt If required. Let's stir this well. Time to add in water. Now generally in this recipe,
water does not go all at once. You need to keep adding water Because it's a combination of Boiling the meat a little Roasting the meat a little Again boiling the meat a little Roasting the meat a little. Eventually its going to
take at least around a liter A couple of… grams or ml here and there.
But literally a liter Is going to be required. I'm adding say around 150-
200 ml at one point in time. Just bring this together. And allow this to cook on high flame. Naturally, it will start
roasting at the bottom, The fat will start releasing That is when you add
in the second round of water At least 5 such rounds. And there you get the most
tender, most amazing, goat meat. Junglee Maas done and ready. Let's cook the meat now. Once the meat starts roasting again You will realise that the
water has of course evaporated And you start seeing the Desi Ghee again. At this point, You add in the second round of water. The finally installment of water
has also wonderfully evaporated. Now let's stir this And roast the Mutton literally. At this point in time, you
will release and notice That the Chillies have
literally split open And they have leached in not only
the wonderful aroma in this recipe But also their nice red color. Let's scrape The bottom and the sides Because that's where
literally all the good things are. The meat has also released The bone And that means that the
dish is done and ready. With this off goes the flame. And this, straight goes
in the serving plate. With this, our recipe for
Junglee Maas is done and ready. Literally, it's a combination of patience
And the magic of very few ingredients. Well If at all you are
running out of patience Pressure cook this and
consider, I've never told you this. Bye for now.
