Description
Junglee Maas is a traditional Rajasthani mutton curry bursting with authentic Indian spices and flavors. This recipe features a rich and aromatic masala paste made from Kashmiri red chilies and whole spices, tenderized by marination in yogurt and lemon juice. Slow-cooked in ghee, the dish results in succulent mutton with a thick, flavorful gravy, perfect to enjoy with fresh Indian breads.
Ingredients
Scale
Spices and Paste
- 8 pods Garlic (Omit if allergic, use garlic powder if necessary.)
- 1 tbsp Coriander Seeds (Can substitute with ground coriander.)
- ½ tsp Black Peppercorns (May use white pepper as an alternative.)
- 3 pcs Green Cardamoms (Cardamom powder works if whole spices are unavailable.)
- 1 pc Star Anise (Cloves can be used as a substitute.)
- 3 pcs Mace (Nutmeg can substitute in a pinch.)
- 1 large Bay Leaf (No substitute is necessary.)
- ½ tsp Turmeric Powder (Essential for Junglee Maas.)
- 5 pcs Kashmiri Red Chilies (Substitute with Mathania red chilies for a similar flavor.)
Main Ingredients
- 600 g Mutton on the bone (De-boned cuts can be used, may alter cooking time.)
- 1 tbsp Lemon Juice (Vinegar can be used as a substitute.)
- ½ cup Thick Curd (Yogurt or coconut cream can serve as dairy-free options.)
- ½ cup Ghee (Oil can substitute but will lack richness.)
- Kosher Salt (To taste; adjust as necessary.)
Instructions
- Preparation Steps: Gather and measure all the spices and ingredients needed for the masala paste and marination.
- Prepare the Masala Paste: Boil the Kashmiri red chilies in water until softened, then allow them to cool. Blend the softened chilies along with garlic, coriander seeds, black peppercorns, green cardamoms, star anise, mace, and turmeric powder until you obtain a smooth, fragrant paste.
- Marinate the Mutton: In a bowl, combine the mutton pieces with the prepared masala paste, lemon juice, thick curd, and kosher salt. Mix thoroughly to coat the meat evenly. Cover and let rest for at least 30 minutes; for best results, marinate overnight in the refrigerator to enhance flavor and tenderness.
- Cook the Curry: Heat the ghee in a deep heavy-bottomed pan over medium heat. Add the marinated mutton and sauté for about 15 minutes, stirring occasionally until the spices are aromatic and the meat starts to brown slightly.
- Simmer: Pour in warm water to your desired consistency. Add the bay leaf, cover the pan with a lid, and reduce the heat. Let the curry simmer gently for 30 minutes to 1.5 hours, or until the mutton is tender and cooked through, stirring occasionally to prevent sticking.
- Finish: Adjust the consistency of the gravy to ensure it is thick but not watery. Remove from heat and serve hot paired with fresh Indian breads such as roti, naan, or paratha.
Notes
- If allergic to garlic, garlic powder can be used as a substitute in the masala paste.
- De-boned mutton cuts can reduce cooking time but adjust simmering accordingly.
- Kashmiri red chilies are key for color and mild heat; use Mathania red chilies if available for a similar flavor.
- Using ghee enriches the dish; however, vegetable oil can be used for a lighter version.
- Marinating overnight greatly improves flavor depth and meat tenderness.
- Serve with Indian breads or steamed rice for an authentic meal experience.
