Jungli Maas
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
5 steps. 100 minutes total.
- 1
Step 1
- a.Preparation
- b.Wash the mutton pieces thoroughly under running water and pat them completely dry with paper towels. This is crucial for getting a good sear.
- c.Coarsely crush the garlic cloves using a mortar and pestle or the flat side of a knife. Avoid making a fine paste.
- 2
Step 2
- a.Sear the Mutton
- b.Heat ghee in a heavy-bottomed pot or kadai over medium-high heat. The pot should be wide enough to not overcrowd the mutton.
- c.Once the ghee is hot, carefully add the mutton pieces in a single layer. If necessary, do this in two batches to avoid steaming the meat.
- d.Sear the mutton for 10-12 minutes, turning occasionally, until it is deeply browned on all sides. This 'bhunai' step builds the foundational flavor of the dish.
- 3
Step 3
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the whole dry red chilies and the crushed garlic to the pot with the mutton.
- c.Sauté for 2-3 minutes, stirring continuously, until the garlic is fragrant and turns a light golden color. Be careful not to burn the garlic.
- d.Add the coriander powder and salt. Stir and cook for another minute until the raw smell of the spice disappears.
- 4
Step 4
- a.Slow Cook the Curry
- b.Pour in 3 cups of hot water. Stir well, scraping the bottom of the pot to deglaze and release all the flavorful browned bits.
- c.Bring the mixture to a vigorous boil, then reduce the heat to the lowest possible setting.
- d.Cover the pot with a tight-fitting lid and let it simmer for 90-100 minutes. Stir every 20 minutes to prevent sticking.
- e.The mutton is cooked when it is fork-tender and easily pulls away from the bone. If the gravy reduces too much during cooking, add a splash of hot water.
- 5
Step 5
- a.Finish and Serve
- b.Once the mutton is tender, you will see a layer of red-hued ghee (tari) floating on top. This is a sign that the curry is well-cooked.
- c.Turn off the heat. Stir in the fresh lemon juice.
- d.Let the curry rest for 10-15 minutes before serving. This allows the flavors to meld.
- e.Garnish with freshly chopped coriander leaves and serve hot with Bajra Roti, Tandoori Roti, or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender and flavorful curry, use mutton with some fat, such as pieces from the shoulder or leg (raan).
- 2The quality of the red chilies is paramount. Mathania chilies from Rajasthan give the dish its signature heat and vibrant red color without being overwhelmingly pungent.
- 3Do not skip the searing step. Properly browning the mutton is essential for developing the deep, savory flavor profile of Jungli Maas.
- 4To control the heat level, you can deseed half of the red chilies before adding them to the pot.
- 5Always use a heavy-bottomed pot for even heat distribution, which prevents the mutton from scorching during the long cooking process.
- 6The dish tastes even better the next day as the flavors have more time to mature and deepen.
Adapt it for your goals.
Pressure Cooker Method
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.
Smoked Flavor (Dhungar)Smoked Flavor (Dhungar)
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.
Milder VersionMilder Version
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.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
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.
Immunity Support
Garlic, a key ingredient, contains compounds like allicin, which are known for their immune-boosting, antibacterial, and antiviral properties.
Frequently asked questions
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.