Try this 100 year old Rajasthani Jungli Maas recipe that is prepared with just 7 ingredients. It is best served with phulka, bajra roti or makki roti. Here is how to make it.
Want to try a few more recipes from Rajasthan, then here are some of my favourites – Rajasthani Bati, Rajasthani Panchmel Dal, Rajasthani Safed Maas, Rajasthani Mirchi Vada, Rajasthani Pitod Ki Sabzi, Mirchi Ke Tipore and Rajasthani Haldi Ki Sabzi.
About This Recipe
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.
7 simple ingredients and 60 minutes is all you need for this curry! Succulent pieces of mutton are cooked in ghee along with red chillies and garlic to make fiery and hot mutton curry.
Jungli means “forest” and maas means “meat”, which translates to forest meat. Jungli Maas was prepared with the fresh catch (deer or wild boar) after king’s hunting expeditions which was cooked for hours in a clay pot. That’s how it got its name, “Jungli Maas”.
In olden times, they used to use a lot of chillies so that they can hide the strong odour of the game meat. Therefore, this recipe has chillies has its key ingredient.
Ghee – This fiery red hot curry is prepared only in ghee. Ghee gives it a rich taste, which makes it even more delicious.
Mutton – Use goat mutton to make this curry. Clean and wash it well before using in the curry.
Dry red chillies – This curry uses a lot of dry red chillies which makes it so spicy. You can use Mathania dry red chillies (a native of Rajasthan) or any regular dry red chilli that is available at home.
Garlic – Garlic is one of the key ingredients that enhances the taste of this curry. Use freshly peeled garlic for the best taste.
Others – Other ingredients used are Kashmiri red chilli powder, salt and coriander seeds. I prefer to use Kashmiri red chilli powder, as it gives the curry a beautiful red colour without making it too spicy.
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 thicken after refrigeration.
Rajasthani Jungli Maas Recipe
- 5 tablespoon Ghee
- 2 teaspoon Coriander Seeds (Coarsely Crushed)
- 10-12 cloves Garlic (Whole)
- 10-12 Dry Red Chillies
- 1 kg Mutton
- 2 teaspoon 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.