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.
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.
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.
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.
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.
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.
Frequently Asked Questions
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.
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.
You can also serve it with steamed rice, jeera rice, or a biryani of your choice.
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.
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Rajasthani Jungli Maas Recipe
- 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)
- 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.