Why did my garlic turn bitter?

Garlic burns easily. Keep the heat at medium when blooming and remove it as soon as it's light golden — dark brown or black garlic will taste bitter.

Can I make this in a pressure cooker?

Yes, after searing, pressure-cook on high for 20 minutes (3-4 whistles), then reduce the gravy uncovered on the stovetop.

What if the gravy is too watery at the end?

Remove the lid and simmer on medium-high heat, stirring frequently, until the liquid reduces to a thick coating on the meat.

Is Shikari Maas very spicy?

It is moderately hot because the whole chilies infuse the dish without being ground. Remove some chilies before serving if you prefer less heat.

Home / Recipes / rajasthani / Shikari Maas

rajasthaniMediumnon vegetariangluten freenut freesoy free

Shikari Maas

RATING

4.3/5(28)

TASTE SCORE

8/10

A bold, rustic mutton curry from the royal hunting kitchens of Rajasthan. Slow-cooked with whole spices, plenty of garlic, and fiery red chilies, the meat turns tender and intensely flavorful. This minimal-ingredient hunter's stew relies on a long, gentle simmer to draw out the richness of the mutton, making it a perfect companion for bajra roti or steamed rice.

PREP

20m

COOK

90m

SERVES

1 KATORI

482 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Marinate the mutton.
1.In a large bowl, combine the mutton pieces with yogurt and a pinch of the measured salt.
2.Mix well to coat every piece. Cover and set aside for 15 minutes at room temperature.
temper · ~2 min
Bloom the whole spices in ghee.
1.Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
2.Add the cinnamon stick and black cardamom pods. Sauté for 30 seconds until fragrant.
3.Add the whole garlic cloves and whole dried red chilies. Sauté for 1 minute, stirring constantly, until the garlic is lightly golden and the chilies darken slightly.
TIPKeep the heat medium — high heat will burn the garlic and make the dish bitter.
saute · ~6 min
Sear the marinated mutton.
1.Add the marinated mutton pieces to the pan, reserving any leftover yogurt marinade.
2.Sear the meat on high heat for 5-6 minutes, turning occasionally, until browned on all sides.
TIPDo not crowd the pan. Brown the mutton in batches if needed to lock in juices.
simmer · ~75 min
Slow-cook the mutton until tender.
1.Pour in the water and add the remaining salt and any leftover yogurt from the marinade.
2.Bring to a rolling boil, then reduce the heat to low.
3.Cover the pan with a tight-fitting lid and let it simmer gently for 75-80 minutes, or until the meat is fall-off-the-bone tender.
TIPCheck occasionally and add a splash of hot water if the gravy dries out before the meat is tender.
saute · ~6 min
Dry up the gravy to a rustic finish.
1.Once the mutton is tender, remove the lid and increase the heat to medium-high.
2.Sauté vigorously for 5-7 minutes, until the excess moisture evaporates and the ghee separates, leaving a thick, semi-dry coating clinging to the meat.
TIPThis is the signature rustic texture of Shikari Maas — dry, intense, and glossy with ghee.
garnish
Finish with coriander and serve hot.
1.Turn off the heat and sprinkle generously with chopped fresh coriander leaves.
2.Transfer to a serving bowl and serve immediately with bajra roti or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use bone-in mutton for deeper flavor and natural body in the gravy.
2
Don't skip the yogurt marinade; it tenderizes the meat and adds subtle tang.
3
Sauté garlic and chilies until just golden — burnt garlic ruins the dish.
4
Brown the mutton in batches if needed to get a good sear without steaming.
5
Simmer covered on the lowest heat; patience yields fall-off-the-bone meat.
6
Dry the gravy at the end until ghee glistens on the meat — that's the rustic finish.

RECIPE VARIATIONS