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A rustic and fiery mutton curry from Rajasthan, traditionally prepared by hunters. Tender mutton is slow-cooked in ghee with whole spices and dried red chilies, resulting in a robust, smoky flavor that's truly unforgettable.
For 4 servings
Prepare Chili Paste & Marinate Mutton (Time: 15 mins prep + 30 mins marination)
Sauté Aromatics & Onions (Time: 10-12 mins)
Brown the Mutton & Cook Masala (Time: 15-20 mins)
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 rustic and fiery mutton curry from Rajasthan, traditionally prepared by hunters. Tender mutton is slow-cooked in ghee with whole spices and dried red chilies, resulting in a robust, smoky flavor that's truly unforgettable.
This rajasthani recipe takes 110 minutes to prepare and yields 4 servings. At 527.06 calories per serving with 55.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Curry (Time: 60-70 mins)
Garnish and Serve (Time: 10 mins rest)
After the curry is cooked, place a small steel bowl in the center of the pot. Add a hot piece of charcoal to the bowl, pour half a teaspoon of ghee over it, and immediately cover the pot with a lid for 5 minutes to infuse a smoky aroma.
Replace mutton with bone-in chicken pieces. Reduce the marination time to 20 minutes and the final cooking time to 25-30 minutes, as chicken cooks much faster.
Reduce the number of red chilies to 6-8 and use a milder variety like Byadgi. You can also add a tablespoon of cashew paste along with the water to make the gravy creamier and balance the heat.
Mutton is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron from red meat, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress and support a healthy immune system.
One serving of Shikari Maas contains approximately 550-650 calories, primarily depending on the fat content of the mutton cut used.
Shikari Maas is a rich, celebratory dish. While it is high in protein and iron from the mutton, it is also high in saturated fat from the ghee and red meat. It is best enjoyed in moderation as part of a balanced diet.
To reduce the heat, use only Kashmiri red chilies and make sure to remove all the seeds before soaking them. You can also reduce the quantity of chilies from 12 to 6-8 for a milder flavor.
Absolutely. After browning the mutton and spices (Step 3), add water, secure the lid, and pressure cook for 5-6 whistles on medium-low heat. Let the pressure release naturally. This significantly reduces the cooking time.
A mix of bone-in pieces from the shoulder (dast) or leg (raan) is ideal. The bones add a deep flavor to the gravy, and the meat becomes incredibly tender with slow cooking.