One of the most famous & the most sought after Mutton Recipes of Rajasthan that has been kept a secret for a long time is the Rajasthani Jungli Maas. Jungli Maas (जंगली मास) is a rustic mutton cuisine cooked in a Traditional Rajasthani Style. The Rajasthani Jungli Maas Recipe is also eminent as the “recipe of the hunters” or the “Hunters Delight” & its invention was the need of the hour. Meat Recipes of Rajasthan have always been presented with a twist but I will try to bring to you the most authentic versions of the Recipes here at my channel.
Goat Meat is referred to as Mutton in India. The origin of Authentic Jungli Maas can be traced back to the times when the kings went out on hunting expeditions. Rajput royalty were keen hunters and carried bare minimum supplies reckoning the difficulty to carry a lot of ingredients while hunting. Few of these supplies were salt, whole red chilies & clarified butter.
Depending on the day’s catch, a delicious recipe was prepared right in the jungle by skinning & cleaning the hunt. Jungli Maas or also spelt as Junglee Maas, since its inception has evolved over time & enjoys huge reputation. The basis of authentic Rajasthani Maas however remains the same: a camping meal, made with mutton, wild boars, lamb etc.
I have seen a lot of people add garlic or some other ingredients to the dish. Authentic Jungli Maas Recipe does not use any of such ingredients. This recipe was taught to my Mother-in-Law by Her Highness, Rani Saheba Sampat Kumari Ji of Garhi.
A dry version of the recipe requires, cooking of the mutton on high flame for an extra 10-15 minutes on the final stage. This would remove the extra jhol (water) from the dish and would give you a dry version of the Jungli Maas.
Even with these minimum spices, the appealing texture, the lip smacking flavours & mouth-watering aroma of the cuisine will leave you licking your fingers.
So without Much Further Ado Let us Begin.
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| Prep Time | 5 Minutes |
| Cook Time | 90 Minutes |
| Servings |
People
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- 1 Kg Mutton Properly Washed & Cleaned
- 10 Pcs Whole Dry Red Chilies / Sabut Sukhi Lal Mirch 10-15 Pcs (As per Taste)
- 8 Tbsp Clarified Butter / Ghee 6-8 Tbsp
- 1 Tbsp. Regular Salt To Taste
Ingredients
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- Heat 6 to 8 Tbsp. Clarified Butter / Ghee in a thick bottom pan.
- Once the clarified butter / ghee heats up, add 10 to 15 PCs of Whole Dried Red Chilies.
- Saute the chilies in clarified butter for 10 to 15 seconds.
- After sautéing the chilies add mutton pieces to the pan. Mix well and cook the mutton on high flame for 2 to 3 minutes.
- After cooking for 2 to 3 minutes, turn the flame to low. Cover and cook on low flame for 15 minutes.
- After 15 minutes of cooking the mutton will leave its broth.
- Now add 1 Tbsp. Salt (To Taste) & mix well. At this point cook the mutton for 2 to 3 minutes more on low flame.
- After adding salt and cooking for 2 to 3 minutes, cover and cook for another 20 Minutes on low flame.
- After 20 minutes our mutton is almost half done and gets a good color. Add water to the pan so that the mutton pieces are immersed completely in the water.
- Turn to flame to high or medium and let the mutton come to a boil.
- After the boil, turn the flame to low. Cover & cook for another 40 to 45 minutes or till the mutton
- Our Rajasthani Junglee Maas is ready to serve. Dish out in a serving bowl.
- Serve it with Roti & sliced onions. Enjoy as is if you are on a keto diet.
Contact Chef: Payal Jethani
Tips: This can be made dry too.
Check Out: Dry Rajasthani Junglee Maas Recipe
Goes well with: Hot Roti & Sliced Onions. If you are on a keto or low card diet then enjoy this without the breads.
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