Jungli maas
AI-drafted · awaiting admin review
A plain, hunter-style meat dish cooked with only ghee, dry red chillies and salt.
Region: RajasthanOccasion: Outdoor and festive cookingTime: 1 hour 30 minServes: 4Non-vegetarian
Ingredients
- 750 g mutton, in pieces
- 5 tbsp ghee
- 12–15 whole dry red chillies
- Salt to taste
- Water as needed
Method
- Heat ghee in a heavy pot and add the mutton. Sear on high heat for 5 minutes.
- Add the whole red chillies and salt.
- Add 1 cup water, cover tightly and cook on low heat, adding a little water when needed.
- Cook for about 1 hour, stirring now and then, until the meat is tender and coated in red ghee.
- Serve hot with roti.
History
Jungli maas is traditionally linked to the hunting camps of Rajasthan’s nobles, where meat was cooked with the few ingredients carried along. Hunting of wild animals is now banned, and the dish is made with goat meat.
Significance
It shows how few ingredients a traditional camp cook needed, and is still made for outdoor feasts.