For a wild-wild weekend only a wild-wild recipe shall be the cure. Make your weekend wild with Rajasthani Junglee maans.
Junglee maans is a Rajasthani dish that is a slight variation from the famous ‘Laal maans’. Fun fact: The recipe is about 100 years old, who knew!
Rajasthani Junglee maans: Know the history
The Rajasthani Junglee maans has a low ingredient but spicy affair. It is safe to say that your ‘dil’ got to be ‘junglee’ (heart has to be wild) to try this lofty affair.
A lip-smacking mutton curry meant to be slow-cooked with a special masala paste until the meat falls off from the bones is what the junglee maas feels like.
The slow cooking with the lowest heat especially in a ‘mitti ka chulha’ brings that Rajasthani ‘dhabbe wali feels’ to this low effort dish.
The flavour of the mutton comes from just the one-of-a-kind slow cooking, however, no bhuna spices or onions are required for this dish.
Popularly cooked with game meat like wild boar or deer, a favourite of hunters, this recipe traces back when hunting was just so popular and was a favourite amongst the Royals. A typical hunter-style cooking makes this Pindi dish stand out among its peers.
And after trying this recipe out, you’ll definitely feel like singing ‘Chahe koi mujhe junglee kahe’ while this maas melts your heart.
Ingredients needed to make Junglee maas
Boiled Dry Kashmiri Red Chilli or Mathania red chilli
Fresh Garlic pods.
Black peppercorns
Green cardamom
Star anise
Mace also known as Javitri
Bay leaf
Turmeric Powder
Goat meat on bones (small male goat cooks faster)
Salt
Lemon juice
Ghee or Clarified Butter
Image: Google
Steps
To make the masala paste, add the Kashmiri red chillies in a heavy-bottomed saucepan, pour enough water. Cover and cook for 5 mins over medium heat. Strain the boiled chillies, allow them to completely cool down. And do not discard the water.
Next, blend the boiled chillies along with the coriander, pepper corns, mace, star anise, green cardamom, bay leaf, garlic and turmeric. Make them into a paste using a few teaspoons of the boiled water. Remove from blender and store.
Add the masala paste, lemon juice & salt to the mutton pieces. Mix well until the mutton pieces are well coated. Marinate for a minimum of 30 minutes and a maximum of 24 hours.
While cooking, add ghee to the Kadai or cooking pan and heat it over medium heat. When the ghee becomes moderately hot release the marinated mutton along with the marinade. Saute over medium-high heat until oil leaves the sides of the pan.
It should take you around 15 mins to reach the oil to ooze. When you reach there, add warm water. Mix well. Cover and cook over medium low heat until the goat meat is completely tender. The consistency of the gravy should not be watery or super runny.
Serve this dish with rice or roti.
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