Jungli Maas
A rustic Rajasthani meat curry built on a handful of bold ingredients. Tender mutton cooks slowly with red chilies, garlic, and ghee until the gravy turns rich, fiery, and deeply savory.
For 4 servings
- prep · ~15 min
Soak the chilies and make a coarse paste.
1.Remove the stems from the dried red chilies.2.Soak them in warm water for 15 minutes until softened.3.Drain and grind the chilies with the garlic to a coarse paste, using a splash of water if needed.TIPKeep the paste slightly coarse for a more rustic texture, which suits this dish. - saute · ~10 min
Brown the mutton in ghee.
1.Heat ghee in a heavy pot over medium heat.2.Add the mutton pieces and cook until lightly browned on all sides, 8 to 10 minutes.3.Stir often so the meat sears evenly without catching at the bottom.TIPDo not crowd the pot; steady browning builds the deep savory base of the curry. - saute · ~4 min
Cook the chili-garlic paste.
Add the chili-garlic paste to the pot and cook for 3 to 4 minutes, stirring well so it coats the mutton and loses its raw edge without burning.
TIPUse medium heat here; high heat can scorch the chilies and turn them bitter. - mix · ~3 min
Stir in the yogurt and salt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously. Add the salt and mix until the yogurt blends into the masala.
- simmer · ~50 min
Add water and cook until the meat is tender.
1.Pour in the warm water and scrape the bottom of the pot.2.Bring the curry to a gentle simmer.3.Cover and cook on low heat for 45 to 50 minutes, stirring every 10 to 15 minutes, until the mutton is tender and the gravy is rich.TIPAdd a few spoonfuls of extra water only if the pot looks dry before the meat is done. - simmer · ~7 min
Reduce the gravy to finish.
Uncover and cook for 5 to 8 minutes until the gravy lightly clings to the meat and the ghee starts to show around the edges.
- serve
Serve the Jungli Maas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot or Dutch oven so the chili-garlic paste cooks evenly without scorching.
- 2Brown the mutton in a single layer if possible; overcrowding makes it steam instead of developing flavor.
- 3Add the whisked yogurt gradually over low heat to prevent splitting in the hot masala.
- 4Keep the chili-garlic paste slightly coarse, as a smooth puree can make the curry feel less rustic.
- 5Simmer gently, not rapidly; tough goat meat turns tender more evenly with low, steady heat.
- 6The curry is ready to finish when the meat yields easily to a fork and ghee begins separating at the sides.
- 7Jungli Maas tastes even better after a few hours of resting, once the chili, garlic, and meat juices meld.
Adapt it for your goals.
Low-oil
Use a little less ghee and skim excess fat after simmering for a lighter finish while keeping the same bold chili-garlic profile.
extra spicyExtra-spicy
Use a hotter dried red chili variety or include a few chilies with seeds for a fiercer version closer to campfire-style heat.
lambLamb
Swap goat for bone-in lamb if you want a richer, slightly milder meat flavor and somewhat faster cooking.
pressure cookerPressure-cooker
Cook under pressure after adding water to reduce time while still tenderizing the meat and concentrating the rustic gravy.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton provides substantial protein, making this curry satisfying and helpful for a hearty meal.
Garlic-Forward Ingredients
The generous amount of garlic brings strong savory flavor along with naturally beneficial plant compounds.
Minimal Ingredient Curry
This dish relies on meat, chilies, garlic, yogurt, and ghee rather than heavy cream or large amounts of added thickeners.
Frequently asked questions
Yes. Bone-in lamb works well and usually becomes tender faster than goat, so start checking doneness a bit earlier.
