JUNGLI MAAS

Cuisine: Rajasthan, India

Jungli Maas is a traditional meat dish from Rajasthan, India. It is believed to have originated among Rajput hunters and warriors, who prepared it while travelling or hunting in forests. Traditionally, the dish was made using game meat hunted in the wild and cooked with only a few ingredients such as dry red chilies, garlic and salt, since carrying elaborate ingredients was not practical. Over time, Jungli Maas evolved into a well-known part of Rajasthani cuisine and is now commonly prepared using mutton and enjoyed both in homes and restaurants across the region.

Ingredients:

Oil – 3 tablespoons

Coriander seeds (crushed) – 2 teaspoons

Garlic cloves – 15

Kashmiri dry red chilies – 10

Sheep meat (bone-in) – 1 kg

Red chili powder (less spicy) – 2 teaspoons

Salt – as required

Water – 3 cups

Method:

1. Heat oil in a heavy-bottomed clay pot.

2. Add crushed coriander seeds, garlic cloves and dry red chilies. Fry for a few seconds.

3. Add meat, red chili powder and salt.

4. Cook for a few minutes, stirring frequently.

5. Add water and cover the pot with a lid.

6. Cook until the meat becomes soft. This will take around 60–90 minutes depending on the tenderness of the meat.

7. Serve hot with roti or rice.