Authentic Rajasthani Jungli Maas

4.89 from 9 votes

Jungli Maas is a 100-year-old Rajasthani recipe where goat mutton is cooked with seven simple ingredients. For a traditional meal, serve it with phulka, bajra roti, or makki roti.

If you want to try a few more Rajasthani recipes, here are some of my favorites: baati, Panchmel Dal, Mirchi Ke Tipore, Haldi Ki Sabzi, and Safed Maas.

Jungli maas served in a bowl.
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About Jungli Maas

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

To make this fiery and hot mutton curry, succulent pieces of goat mutton are cooked in ghee and whole dry red chilies and garlic.

Jungli means “forest,” and maas means “meat,” meaning 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 invented recipes using the bare minimum, and this jungli maas is a classic example.

It uses just seven ingredients, and all the ingredients have a long shelf life. Dry chilies and garlic are added to this dish to hide the pungent odor of the game meat.

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

You can also make this recipe with bone-in chicken pieces, but the cooking times will be much less (40-45 minutes) than 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, making it fiery and spicy. It was traditionally made using Mathania dry red chilies (a native of Rajasthan), but you can also use Kashmiri red chilies.

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

Others – Kashmiri red chili powder, salt, and coriander seeds are other ingredients used. 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 the following ingredients and cook for 3-4 seconds.

  • 2 teaspoon crushed coriander seeds
  • 10-12 peeled garlic cloves
  • 10-12 whole Kashmiri dry red chilies (stalks removed)
Coriander seeds, garlic and chilies added to the pan.

Add the following ingredients and cook for 3-4 minutes, stirring frequently.

  • 2 pounds (1 kg) goat mutton (cut into 1 and ½ inch pieces)
  • 2 teaspoon Kashmiri red chili powder
  • 2 teaspoon salt
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 mutton is added 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 25 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 instant pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer for 25 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.

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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.
4.89 from 9 votes

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.
Prep: 5 minutes
Cook: 2 hours
Total: 2 hours 5 minutes
Servings: 4 people

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)
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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 cook for 3-4 minutes, stirring frequently.
  • 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

YouTube video

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 25 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 25 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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12 Comments

  1. 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.

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