This dish harks back to the olden days when Rajasthani royals set out for their annual months-long shikar. The hunting entourage would typically carry a few, practical ingredients like ghee, salt and dried chillies, which would be used to cook the game of the day in the jungle. That’s how this dish got its name – Junglee Maas.
- 1 kg mutton, curry cut
- 250 gm desi ghee
- 250 gm dry red chillies, whole
- Salt to taste
- Mix all the ingredients together and cook on slow heat in a covered vessel until the mutton is cooked through.
- Do not add water. Let the meat cook in its own juices.