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    Whisk Affair » Recipes » Dal & Curries » Mutton Curries » Authentic Rajasthani Jungli Maas

    Published: Oct 9, 2022 | Last Updated On: Oct 10, 2022 by Neha Mathur

    Authentic Rajasthani Jungli Maas

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    Jungli Maas is a 100-year-old Rajasthani recipe where goat mutton is cooked with just 7 simple ingredients. Serve it with phulka, bajra roti, or makki roti for a traditional meal.

    Want to try a few more recipes from Rajasthan, then here are some of my favorites – Rajasthani Bati, Rajasthani Panchmel Dal, Rajasthani Safed Maas, Rajasthani Mirchi Vada, Rajasthani Pitod Ki Sabzi, Mirchi Ke Tipore, and Rajasthani Haldi Ki Sabzi.

    Jungli maas served in a bowl.
    Jump to:
    • About Jungli Maas
    • Ingredients
    • How To Make Jungli Maas
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Jungli Maas

    Jungli Maas is a 100-year-old traditional mutton curry from the royal state of Rajasthan. It is quite popular and often prepared in royal kitchens in the traditional way.

    Succulent pieces of goat mutton are cooked in ghee along with whole dry red chilies and garlic to make this fiery and hot mutton curry.

    Jungli means “forest” and maas means “meat”, which translates to 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 would invent recipes using bare minimum ingredients and this jungli maas is a classic example.

    It is made using just 7 ingredients, and all the ingredients used to make it have a long shelf life. A lot of dry chilies and garlic are added to this dish to hide the strong odor of the game meat.

    I learned this recipe from a chef and now passing it on to you. Hope you like it!

    You can make this recipe with bone-in chicken pieces as well but the cooking times will be much less (40-45 minutes) as compared to mutton.

    Ingredients

    Jungli maas ingredients.

    Ghee – This fiery red hot curry is prepared only in ghee.

    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 which makes it fiery red and spicy. It was traditionally made using Mathania dry red chillies (a native of Rajasthan) but you can use Kashmiri red chilies too.

    Garlic – Garlic is one of the key ingredients that enhance the taste of this curry. Use freshly peeled garlic for the best taste.

    Others – Other ingredients used are Kashmiri red chili powder, salt, and coriander seeds. I prefer to use Kashmiri red chili powder, as it gives the curry a beautiful red color without making it too spicy.

    How To Make Jungli Maas

    Heat 5 tablespoon ghee in a heavy-bottom pan over medium-high heat.

    Ghee heating in a pan.

    Once the ghee is hot, add 2 teaspoon crushed coriander seeds, 10-12 peeled garlic cloves, and 10-12 whole Kashmiri dry red chilies (stalks removed) and fry for 3-4 seconds.

    Coriander seeds, garlic and chilies added to the pan.

    Add 2 pounds (1 kg) goat mutton (cut into 1 and ½ inch pieces), 2 teaspoon Kashmiri red chili powder, and 2 teaspoon salt, and fry for 3-4 minutes.

    Mutton, salt and chili powder added to the pan.
    Mixed well.

    Add ½ cup water and mix well.

    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.

    Pan covered with a lid.

    Add some water if the mutton is getting dry.

    Check for salt and add more if needed.

    Serve hot with any Indian bread.

    Ready jungli maas.

    Frequently Asked Questions

    Can I cook jungli maas in a pressure cooker?

    Yes, you can. Follow the steps until adding mutton to a pressure cooker. Add ¼ cup water. Pressure cook for 1 whistle on high heat. Now reduce the heat to low and cook for 30 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid and serve.

    How to cook jangli maas in an instant pot?

    Follow the steps until adding mutton to an instant pot. Add ¼ cup water. Close the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer for 30 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid and serve.

    Serving Suggestions

    Jungli Maas tastes the best with phulka, makki ki roti, or bajre ki roti.

    It can also be served with other Indian bread such as tawa paratha, multigrain roti, jowar bhakri, etc.

    You can also serve it with steamed rice, jeera rice, or a biryani of your choice.

    Storage Suggestions

    Jungli Maas will easily last for about a week in the refrigerator. Store it in a clean and dry air-tight container.

    Reheat in a pan or microwave until nice and hot. Add in a little water and adjust the consistency if you feel the curry has thickened after refrigeration.

    You Might Also Like

    • Bhuna Gosht (Mutton Bhuna)
    • Kosha Mangsho (Bengali Style Mutton Curry)
    • Chettinad Mutton Kulambu Curry (Mutton Kuzhambu)
    • Keema Kaleji (Mutton Mince And Liver Curry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Jungli Maas is a 100-year-old Rajasthani recipe where goat mutton is cooked with just 7 simple ingredients. Serve it with phulka, bajra roti, or makki roti for a traditional meal.

    Rajasthani Jungli Maas Recipe

    Jungli Maas is a 100-year-old Rajasthani recipe where goat mutton is cooked with just 7 simple ingredients. Serve it with phulka, bajra roti or makki roti for a traditional meal.
    4.88 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 5 minutes
    Servings: 4 people
    Calories: 551kcal
    Author: Neha Mathur

    Ingredients 

    • 5 tablespoons ghee
    • 2 teaspoons coarsely crushed coriander seeds
    • 10-12 cloves peeled whole garlic cloves
    • 10-12 whole Kashmiri dry red chilies (stalks removed)
    • 2 pounds goat mutton (cut into 1 and ½ inch pieces) (1 kg, or lamb)
    • 2 teaspoons Kashmiri red chili powder
    • 2 teaspoons salt (or to taste)
    US Customary or Metric
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    Instructions

    • Heat ghee in a heavy-bottom pan over medium-high heat.
    • Once the ghee is hot, add crushed coriander seeds, garlic cloves, and chilies and fry for 3-4 seconds.
    • Add mutton, red chili powder, and salt, and fry for 3-4 minutes.
    • Add ½ cup water and mix well.
    • 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.

    Video

    https://www.youtube.com/watch?v=eHO9dJQHBJE

    Notes

    Instant Pot – Follow the steps until adding mutton to an instant pot. Add ¼ cup water. Close the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer for 30 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid and serve.
    Pressure Cooker – Follow the steps until adding mutton to a pressure cooker. Add ¼ cup water. Pressure cook for 1 whistle on high heat. Now reduce the heat to low and cook for 30 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid and serve.

    Nutrition

    Calories: 551kcal | Carbohydrates: 13g | Protein: 50g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 198mg | Sodium: 1345mg | Potassium: 1051mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1368IU | Vitamin C: 164mg | Calcium: 68mg | Iron: 6mg
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    More Mutton Curries

    • Saag Gosht (Mutton Cooked w/ Greens)
    • Goan Lamb Vindaloo

    Reader Interactions

    Comments

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      Recipe Rating




    1. Shishirdube

      October 03, 2017 at 8:54 am

      5 stars
      All your recipes are healthy and fantastic. ????????

      Reply
      • Neha Mathur

        October 03, 2017 at 2:25 pm

        Thnx 🙂

        Reply
        • Prathibha

          July 30, 2020 at 10:41 am

          Looks absolutely divine. Does this recipe also use mathania chillies?

          Reply
          • Neha Mathur

            July 31, 2020 at 4:05 am

            There is no mention of Mathania Chillies in this recipe. But you can definitely use them.

            Reply
    2. Brij raj

      May 26, 2018 at 3:36 pm

      5 stars
      Hi, I was going through the internet looking for some mutton recipes and stumbled upon your website. I really like the way the recipe tastes and that is why am really thankful. However I have a suggestion for you, the description of the cooking requires us to add some ingredients, the quantity of which is not mentioned in the ingredients list, e.g. Cloves, red chilli etc., which makes the cooking process a bit of guessing.

      Reply
      • Neha Mathur

        May 29, 2018 at 11:21 am

        Thnx for your appreciation. I am really sorry the ingredients measurements got missed out. Will update the recipe. Thnx again.

        Reply
    3. Jay

      April 02, 2019 at 3:07 pm

      5 stars
      Tried this today, simple and incredibly tasty. Thank you for the recipe.

      Reply
      • Neha Mathur

        April 03, 2019 at 2:01 am

        Thnx for trying 🙂

        Reply
    4. HG

      April 18, 2020 at 1:47 pm

      5 stars
      Tastes great. But after cooking it, I’m kind of feeling guilty eating it. It’s super rich.

      Reply
      • Neha Mathur

        April 18, 2020 at 3:23 pm

        It’s for occasional indulgence 🙂

        Reply
    5. Annu

      July 24, 2020 at 10:56 am

      Can I use chicken on the bone instead of mutton?

      Reply
      • Neha Mathur

        July 26, 2020 at 3:23 am

        Yes sure.

        Reply

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