Junglee Maas (Rustic Mutton Curry - Rajasthani Style)

          This Rajasthani style rustic dish used to be prepared by the hunters with a minimum of spices. Only salt, ghee (clarified butter) and lots of red chilies went into preparing this simple recipe. So here comes my version. 

          I have used olive oil instead, and very little of ghee. It is a fiery mutton curry, and cooked almost in a pickled form. It is relished with either rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 500 gms. mutton on bones
• 1/2 cup olive oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• salt to taste
• 15 dry red chilies, broken
• 4-5 garlic cloves, sliced
• 1" ginger, chopped
• 1 tbsp. kashmiri red chilies
• 1 tbsp. tomato paste
• 1 tbsp. lime juice.

          Heat oil and ghee. Temper with the whole garam masala. Saute for a few seconds. Add the mutton and fry on a low flame till lightly browned.

          Add the garlic, ginger, red chilies and salt. Mix well. Cover and simmer on a very low flame for almost 90 minutes or till done.

          Keep sprinkling water at intervals. When almost done add the red chili powder and tomato paste mixed with 1 tbsp. water. 

          Give it a stir and continue to simmer for another 4-5 minutes. Add lime juice to the end product and serve with either chapatis or rice.

                    Heat oil & ghee. Temper with whole garam masala. Sauté for few seconds.

                               Add mutton & fry on a low flame till lightly browned.

                                Add garlic, ginger, red chilies &  salt. Mix well. 

                      Cover & simmer on very low flame for almost 90 minutes or till done.

                                 Keep sprinkling water at intervals.

                 When almost done, add red chili powder & tomato paste mixed with 1 tbsp.
                  water. 

                   Add lime juice to the end product & serve with either chapatis or rice.