Rajasthani Jungli Maas is a traditional (100 + Years Old) meat dish which was prepared from the day’s catch when kings went on hunting expeditions. The dish makes use of minimum ingredients as it was difficult to carry a lot of ingredients while hunting. Here is how to make it.
Jungli maas is a delicious fiery hot mutton dish that is a specialty in Rajasthan.
There is an interesting story behind this dish; it was a dish that was made for the maharajas once they returned from their hunting expedition.
Depending on the day’s catch, a delicious curry was prepared for the kings using it and this was given the name Jungli Maas.
This curry was originally made with lots of chilies so that it would hide the odor of the game that was being served to the maharajas and also since the chefs could not carry a lot of ingredients with them on a hunting expedition, the curry was literally made using just 2-3 ingredients.
The wild boar or deer had a very strong peculiar taste and to hide it, a few spices were used and this curry was cooked on low heat for hours.
Nowadays, generally succulent, tender mutton pieces are used as meat to prepare this special dish.
Mutton is brilliant meat to cook with and is high in nutrients and iron, some of the other recipes I’ve posted using mutton are Bengali Kosha Mangsho, Mutton Keema Kofta Curry, Mughlai Mutton Stew, Aloo Gosht, Shalgam Ghost and a divine Gosht Yakhni Pulao.
This curry is still made at some of the royal houses in Jodhpur, Udaipur, and Jaipur and it can be made with chicken as well.
I see many recipes over the internet which use an array of spices to make this dish which is definitely not a traditional way to make it.
If you are looking for a traditional authentic Rajasthani Jungli Maas recipe, this is the one.
This 100 + year old recipe has been passed on in my family for generations and I am so thankful to be guarding it with utmost pride.
This Rajasthani recipe is very simple to make as it requires only a few ingredients and can be made without too much effort.
The basic spices used to give it a delicious flavor and as the mutton is cooked in the curry mix, it imbibes all the flavors of the curry beautifully.
The whole dish has got a rather rustic and wholesome taste and is sure to be enjoyed by everyone, especially if they are fans of making their curries a little spicy.
The curry was originally cooked in clay pots, but this dish is brilliant as all the flavors of the mutton cooks really well and it tastes delicious as it cooks in its own juices.
To make this delicious and flavorful mutton curry, ghee is heated in a heavy bottom pan.
Once the ghee is hot, crushed coriander seeds, garlic cloves, and dry chilli are added and fried for a few seconds.
Then the mutton pieces are added with red chilli powder and salt and fried on high heat for a few seconds.
The pan is covered and cooked for less than an hour until the mutton is tender and cooked to perfection. This spicy curry is to be served
Rajasthani Jungli Maas Recipe
- 5 tbsp Ghee
- 2 tsp Coriander Seeds (Coarsely Crushed)
- 10-12 cloves Garlic (Whole)
- 10-12 Dry Red Chillies
- 1 kg Mutton
- 2 tsp Kashmiri Red Chilli Powder
- Salt (to taste)
- Heat ghee in a heavy bottom pan.
- Add crushed coriander seeds, garlic clove, and dry red chilies and fry for a few seconds.
- Add mutton, red chili powder and salt and fry on high heat for 3-4 minutes.
- Now add half cup of water and cover the pan and simmer the heat to low.
- Cook for 45-50 minutes, until mutton, is cooked. Keep stirring in between.
- Add some more water if required while cooking.
- Serve hot with any Indian bread.