Junglee Maas in a spicy red sauce

Junglee Maas

Junglee Maas is a rich, dark red, spicy goat meat curry that's slow cooked to attain the best complex flavors. Cook this fantastic recipe with a special masala blend made at home & mop it with roti, khamiri roti or naan. 
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Course: Main Course
Cuisine: Indian
Keyword: Junglee Maas
Prep Time: 10 minutes
Cook Time: 45 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes
Servings: 4 people
Author: Meghna Chakraborty

Ingredients

For the home-made Masala Paste

For the Junglee Maas gravy

  • 600 gms mutton on the bones cut into 1" pieces
  • the full special masala paste
  • 1 tbsp Lemon Juice
  • 1/2 cup thick curd
  • 1/2 cup Ghee clarified butter
  • Kosher salt to taste or use any white salt

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

  1. Ghee is must for best flavors.
  2. Choose small goat meat & save cooking time.
  3. Do not skip the home-made special masala paste.
  4. Alawys slow cook the Junglee Maas for complext flavors.
  5. Measuring Cup Used, 1 cup = 240 ml & 1 teaspoon = 5 ml

Nutrition

Serving: 814g | Carbohydrates: 4g | Protein: 43g | Fat: 69g | Saturated Fat: 30g | Cholesterol: 225mg | Sodium: 191mg | Potassium: 742mg | Fiber: 1g | Vitamin A: 400IU | Vitamin C: 2.3mg | Calcium: 69mg | Iron: 5.4mg