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Saturday, 16 April 2016

Junglee Maas (Rustic Mutton Curry - Rajasthani Style)


          This 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. I was inspired by Aditya Bal's show and 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. Please check below a step by step guide with pictures to prepare it.













  • 500 gms mutton on bones
  • 1/2 cup olive oil
  • 1 tbsp. ghee
  • 1" cinnamin stick
  • 2 green cardmoms
  • 4 cloves
  • salt to taste
  • 15 dry red chilies, broken
  • 4-5 garlic cloves, sliced
  • 1"  ginger, chopped
  • 1 tbsp. kashmiri red chili powder 
  • 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 chapattis or rice.





                           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. 




                            Add lime juice to the end product and serve with either chapattis
                            or rice.







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