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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.
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!
Recipe Ingredients
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.
Serving Choices
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.
Junglee Maas
Print Recipe Pin RateIngredients
For the home-made Masala Paste
- 6 whole dry Kashmiri red chilies (or 3-4 dry Mathania red chilies)
- 8 pods garlic (large pods)
- 1 tbsp Coriander Seeds
- ½ tsp Black Peppercorns
- 3 Green Cardamoms
- 1 Star Anise
- 3 Mace (or javitri)
- 1 large bay leaf
- ½ tsp Turmeric Powder
For the Junglee Maas gravy
- 600 gms mutton on the bones cut into 1" pieces
- the full special masala paste
- 1 tbsp Lemon Juice
- ½ cup thick curd
- ½ cup Ghee (clarified butter)
- Kosher Salt ((or any white salt) to taste)
Instructions
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!
Notes
- 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
Nutrition
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Namm Kohli says
Hi
Can I omit the garlic as the guest I am making for is allergic to garlic? Or can I substitute ot with anything else
Many thanks
Namm
Foodies Terminal says
Just sub the garlic. The Junglee Mass will still taste great. Happy cooking 🙂
Anthu says
I’ve had laal Maas from a Jaipur and since then I’ve been wanting to make it. Thanks for the recipe. I’m gonna try it out. I have one question. Is the yogurt an absolute must?
Foodies Terminal says
Thanks much Anthu for stopping by and sharing your thoughts with us. Yes, yogurt is an absolute must here as this recipe calls for fewer ingredients. Hope you like the recipe 🙂 - Meghna.
SPP says
LOOKS VERY INTERESTING.. WOULD BONELESS MEAT WORK?
Foodies Terminal says
Yes Shikha boneless meat will work just fine, I would recommend using boneless goat meat 🙂 Thanks for stopping by and let me know if I can help you with anything else regarding the recipe 🙂 Take Care Shikha. - Meghna.
Sunita D'souza says
Can this be made with beef too
Foodies Terminal says
Hey Sunita I've never cooked it with Beef so not sure how would it turn out or taste. Thank you for reaching out. - Meghna.
Julie says
This looks amazing! I will try it as soon as possible. I was just wondering about how much water do you use when you cook the marinated meat to get the right thickness of the saus? Thank you 🙂
Foodies Terminal says
Hey Julie, thanks much for your lovely feedback and your very helpful question 🙂 I appreciate it. To be honest Julie I did not quiet measure the amount of water for this recipe, but it's an excellent point that needs to be mentioned in every recipe and I have been getting many questions from the lovely readers regarding the same. Now onward I always make it a point to measure the exact amount of liquid in recipes and mention it in my posts. It's very helpful right? Anyways coming back to your question I would suggest you to eyeball and add it, like for instance the consistency should be saucy but not brothy. Imagine a stew, so the consistency should be just like a stew rather than a brothy soup. I would add enough water so that the mutton pieces are about 60-70% submerged and than cook it down until it reaches the stew like consistency. Let me know if it's helpful and I would be happy to help you with any other questions regarding the recipe. Thank you very much Julie for reaching out and take care 🙂 - Meghna.
Shahin says
How long does it take to slow cook? Can we use pressure cooker?
Foodies Terminal says
Hello Shahin,
Thanks much for stopping by on the post. If you choose baby goat meat and marinate it for 24 hrs or overnight than the cooking time should be 20-25 mins in total and that includes the bhuna and the simmering part. And if you do not marinate a baby goat meat it should take you 30-35 mins in total. However, if you choose a big goat's meat without marination it should take you 50-60 mins in total to get fully cooked and become tender. However, you can hasten the cooking time by marinating the big goat meat with raw papaya paste or juice and keeping it overnight or for a day. Than, the meat will get cooked in 35 mins (small 1" pieces) depending on how big you made the pieces.
Yes, Shahin you can cook the Junglee Maas recipe in a pressure cooker if you are pressed on time. But, you won't get the same rich taste 🙂 A pressure Cooker definitely hastens the cooking process and reduces the cooking time but in certain cases it fails to deliver the same taste that you get by slowly simmering in a Kadai over low heat. Do let me know if you have any other questions regarding the recipe. Thanks once again Shahin. - Meghna.
Sourima says
Amazing recipe. I will surely try it and let you know my reviews.
Foodies Terminal says
Hey Sourima, Thanks a lot for appreciating the recipe and stopping by on the post 🙂 Can't wait to hear back your feedback. Hope you enjoy it as much as we do 🙂
Manoj says
Excellent recipe
Foodies Terminal says
Thanks a lot Manoj, I am so glad that you loved it 🙂
Janet Lardner says
Just tried this recipe, it is soooo delicious, fantastic for goat meat cooked until tender with scrumptious thick sauce. Yum. My husband who cooked it, he is the curry chef in our house, was a little concerned that there was no onions or tomato in the recipe., he wasn't convinced until it had finished cooking. I made a tomato, red onion raita to serve with it. Fantastic thank you for sharing this recipe.
Foodies Terminal says
Thanks Much Janet for trusting the recipe and giving it a try and than loving it so much 🙂 It makes me very happy. The simplicity of this mutton curry is it's authenticity and it's specialty. Once, one makes it he/she will be hooked 😀 I am so glad to know that your hubby is the curry chef in your house and I can totally relate to that very well because my hubby loves to cook too and he loves food equally;) Do come back for more good food, we have a lot more 😀
Sharon Chen says
It's my first time to encounter Junglee maas, and this is surely an interesting dish!
Foodies Terminal says
Thanks Sharon 🙂 This Junglee Maas is absolutely delicious, try it once.
Caroline says
I've always thought I was pretty familiar with different curries but this is a new one to me - I'm excited to give it a try though as it looks delicious!
Foodies Terminal says
Hey Caroline thanks much 🙂 This Junglee Maas is a popular Hunters favorite curry that was so famous amongst the Royals of Rajasthan in the olden days. Do give it a try, it's awesome!
Carrie | Clean Eating Kitchen says
Oh my gosh, this is my kind of meal! This looks so full of flavor and the meat looks so tender - bookmarking this to try very soon!
Foodies Terminal says
Thanks much Carrie 🙂 It's absolutely delicious tender goat meat in the curry so, so so good. Try it soon!
Edyta says
Wow, this is amazing. I have never tried goat meat before. I love all the spices. Thanks for such a good tutorial 🙂
Foodies Terminal says
Thanks Edyta 🙂 Do try this Junglee Maas recipe with tender goat meat. It's awesome!
Julia says
My mouth is watering here when looking at those photos. The sauce looks incredible!
Foodies Terminal says
Thanks Julia for such lovely words 🙂 Yes, the sauce of the Junglee Maas tastes so delicious.
Manali says
Very authentic !!! Tempting!!! Thanks for sharing in detail.
Foodies Terminal says
Thanks much Manali for stopping by and appreciating the Junglee Maas recipe 🙂