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A fiery and rustic mutton curry from Rajasthan, cooked with a handful of ingredients. Tender mutton pieces simmered in ghee with whole red chilies and garlic, this dish is a true taste of royal hunter cuisine, known for its bold flavors and simple preparation.
For 4 servings
Preparation
Sear the Mutton
Sauté Aromatics
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A fiery and rustic mutton curry from Rajasthan, cooked with a handful of ingredients. Tender mutton pieces simmered in ghee with whole red chilies and garlic, this dish is a true taste of royal hunter cuisine, known for its bold flavors and simple preparation.
This rajasthani recipe takes 120 minutes to prepare and yields 4 servings. At 596.56 calories per serving with 53.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Curry
Finish and Serve
To save time, after searing the mutton and sautéing the aromatics (Steps 2 & 3), add the water and pressure cook on high for 5-6 whistles (about 25-30 minutes). Let the pressure release naturally.
For a traditional smoky aroma, place a small steel bowl in the center of the finished curry. Add a hot piece of charcoal to the bowl, pour a teaspoon of ghee over it, and immediately cover the pot with a lid for 5 minutes to trap the smoke.
For a less fiery curry, replace half of the hot red chilies with milder Kashmiri red chilies, which will provide excellent color with less heat. Deseeding the chilies also helps.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is vital for forming red blood cells and preventing anemia.
Garlic, a key ingredient, contains compounds like allicin, which are known for their immune-boosting, antibacterial, and antiviral properties.
One serving of Jungli Maas contains approximately 620-680 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the meat.
Jungli Maas is a rich, indulgent dish. It is high in protein and iron from the mutton but also high in saturated fat due to the generous amount of ghee. It is best enjoyed in moderation as part of a balanced diet.
Yes, lamb is an excellent substitute and will have a similar cooking time. You can also use chicken (bone-in thighs work best), but you must reduce the slow-cooking time to about 30-40 minutes.
The deep red color comes from a combination of using specific chilies like Mathania or Bydagi and the slow cooking process, which allows the chili oils to infuse into the ghee. Using other types of chilies might result in a different color.
Store leftover Jungli Maas in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a pot over low heat on the stovetop until warmed through. Avoid microwaving, as it can make the mutton tough.