Junglee Maas – a lip-smacking mutton curry meant to be slow cooked with a special masala paste until the meat falls off from the bones. No marathon sauteing required, the slow cooking process at the lowest heat does the magic. Slurp it with Missi roti, regular chapathi or even Naan, it tastes always the best. Learn how to make the best Junglee Maas Step by Step.
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Junglee Maas Recipe
If you are a mutton lover & love to cook the meat in different styles than do not miss out on this delicious Junglee Maas Recipe.
This recipe will give you a bowl licking mutton curry that requires minimal effort & negligible baby sitting.
No, you don’t have to Bhuna the spices, no browning or frying the onions required. In fact, there’s no onion involved 😀
It’s the process of slow cooking & the special masala paste (so easy!) that contributes a rich flavor to the recipe of Junglee Mass & makes it one of it’s kind.
So, I would not recommend you to skip slow cooking or using the masala paste which is so easy to make & won’t consume much of your time.
I would also not recommend you to cook it in a pressure cooker!
The rich notes & the complexity of this gorgeous dark red colored meat gravy solely depends in the process of slow cooking. A slow cooked flavor is unbeatable, it’s magic on a plate!
You will never manage to get the same flavors of a slow cooked meat in a pressure cooker. So. let’s slow cook this fantastic recipe of Junglee Maas.
What is Junglee Maas?
Junglee Maas is a very old traditional Rajasthani meat recipe that was quiet popular amongst the Kings during the olden days.
This recipe is believed to have existed since 100 years.
Popularly cooked with game meat like wild boar or deer, a favorite of hunters, this recipe traces back when hunting was just so popular & quiet something amongst the Royals.
Thus, the name Junglee Maas.
Junglee = Forest
Maas = Meat
Junglee Maas = Forest Meat.
Back in those days the game meat was slathered with a masala paste that consisted few ingredients & slow cooked over a wooden fire pit.
The rich masala paste helped to disguise the strong gamey odour of the meat & masked the meat with incredible flavors.
Special Masala Ingredients & Making it
The heart & soul of today’s recipe is this special masala. Without this masala the Junglee Maas is incomplete.
If you want the best complex flavors do invest an extra 5-10 mins & make this super easy & quick special masala blend which you’ll use to marinate the mutton.
Here’s what you’ll need:
- Boiled Dry Kashmiri Red Chili or Mathania red chili: If you manage to find some good quality Mathania chilies do use them by all means. I didn’t find any where I reside & hence I used the Kashmiri red chilies. Also the Mathania red chilies are way spicier as compared to the Kashmiri red chilies. So, if you want your gravy to be really spicy use the same quantity Mathania as mentioned in today’s recipe or else reduce the quantity to half.
- Fresh Garlic pods.
- Coriander seeds
- Black pepper corns
- Green cardamom
- Star anise
- Mace also known as Javitri
- Bay leaf
- Turmeric Powder
How to make the special masala at home?
Add the Kashmiri red chilies in a heavy bottomed saucepan, pour enough water. Cover & cook for 5 mins over medium heat.
Strain the boiled chilies, allow them to completely cool down. And do not discard the water.
Next, blend the boiled chilies along with the coriander, pepper corns, mace, star anise, green cardamom, bayleaf, garlic & turmeric.
Make them into a paste using a few teaspoons of the boiled water. The special Masala blend is ready as shown in the picture below!
This recipe requires a very few ingredients and here’s the list for the same:
- Goat meat on bones.
- The special Masala paste (details above).
- Thick yogurt
- Salt: I used Kosher salt because in the olden days they used granular salt & Kosher is the easiest sub I found. But you may use regular white salt.
- Lemon juice
- Ghee or Clarified Butter for cooking
Pro Tip: Choose small goat’s meat or a male goats meat. They require less cooking time. In the olden days they did not use yogurt. It’s totally optional but it does impart a lip-smacking taste to the gravy. I did make it without yogurt but we love the taste of Junglee Maas more with yogurt. It’s totally up to you, choose whatever method suits you the best 🙂
5 Tips to make the Best Junglee Maas Recipe
- The Quick masala Paste is the key ingredient & the only ingredient that’ll make your Junglee Maas taste supreme. The rich, bold, complex flavors of the dish lies in that special masala paste. So quick, extremely easy & guarantees such incredible taste.
- Choose Baby goat meat if you want the meat to cook faster. I used the same to make todays recipe.
- Always slow cook the goat meat for best flavors. This is the only time you need to wait for the recipe to get ready.
- Don’t replace the ghee with any other cooking fat. Ghee will induce the best flavors. It’s such an extra ordinary fat with high smoke point to include in recipes
- Slow cook until the meat is extremely tender & begins to fall off from the bones.
How long can you store Junglee Maas?
You can store Junglee Maas for 10 days in the refrigerator in an air tight container.
Can you freeze Junglee Maas?
Yes, you can!
Junglee Maas is freezable for 1.5 months. Store it in freezer safe bags or containers. You may either store it in portion sized bags or may store it in bulk.
Portion size containers are always a better choice because they are just so easy to thaw & reheat.
We love to mop it up with Khamiri Roti, chapathi, Naan, Missi Roti.
Pick one choice is yours 😉
Love Mutton? Do not Miss these Easy Mutton Recipes
How to make Junglee Maas Step by Step
Steps in words below Pictures
How to make Junglee Maas – Step by Step
- Marinate the Mutton
Add the special masala paste, lemon juice, thick yogurt & salt to the mutton pieces. Mix well until the mutton pieces are well coated. Marinate for minimum 30 mins & maximum 24 hrs.
- Add ghee to the cooking pan
Add ghee to the Kadai or cooking pan and heat it over medium heat.
- Saute the mutton
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.
I added so many pictures in the steps above just to show the difference & change in color, texture while sauteing.
It should take you around 15 mins to reach the oil oozing stage.
- Cover & Slow cook
As the oil oozing stage is reach add warm water. Mix well. Cover & cook over medium low heat until the goat meat is completely tender. The consistency of the gravy should not be watery or super runny.
Pro Tip: If you choose to use big goat’s meat it’ll take about 1-1.5 hours to reach the falling off the bone tender stage. And if you choose a small goat’s meat, it’ll get completely cooked in 30 mins.
For the home-made Masala Paste
How to make the Masala Paste
- In a heavy bottomed saucepan add the Kashmiri Red chilies, pour enough water, cover & cook for 5-6 mins. Strain the boiled chilies & keep aside the boiled stock.
- Grind the boiled chilies + the rest of the ingredients from “For the home-made masala paste” to a paste with few teaspoons full water (in which the chilies were simmered). The special masala paste is ready.
How to prepare the Junglee Maas
- Take the goat meat in a clean dry bowl. Add the special masala paste, lemon juice, thick yogurt & salt. Mix every well until all the goat pieces are well coated with the marinade. Leave the goat meat in the marinade for minimum of 30 mins or maximum of 24 hrs. Keep it in the fridge.
- Now, add the ghee in a deep bottomed Kadai or skillet. Heat it over medium high heat.
- When the ghee becomes moderately hot add the marinated goat meat along with the marinade to the Kadai. Saute.
- Keep on sauteing over medium high heat until oil oozes out. You will notice that the meat will darken & marinade will change into a fiery red color. Oil will begin to ooze out at this stage. This should take you about 15 mins.
- Add warm water. Cover & cook until the goat meat becomes extremely tender & begins to fall off from the bones.
- At this stage the gravy will thicken. It should be just slightly pourable but not watery or runny. The fat will float at the top of the Junglee Maas. Serve hot enjoy!
- Ghee is must for best flavors.
- Choose small goat meat & save cooking time.
- Do not skip the home-made special masala paste.
- Alawys slow cook the Junglee Maas for complext flavors.
- Measuring Cup Used, 1 cup = 240 ml & 1 teaspoon = 5 ml
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