Junglee Maas

Name: Junglee Maas
Yield: Serves 4
Cuisine: Indian
Ingredients: handful of fresh coriander/cilantro leaves, to garnish; 7–8 dried red chillies; 3 tbsp coriander seeds; 7–8 dried Kashmiri chillies; 10–12 garlic cloves, peeled; 5–6 green cardamom pods; salt, to taste; 1 tbsp garlic paste; 1½ tbsp mustard oil; 550 g/1 lb 3 oz onions, chopped; 1 kg/2 lb 4 oz mutton (or lamb or goat), cut into bite-size chunks; 1½ tbsp lime juice; 3 star anise; 1½ tsp ground turmeric; 2–3 bay leaves; 1 cinnamon stick, broken into 2–3 pieces; 1½ tsp black peppercorns; 4 tbsp mustard oil; 1 litre/35 fl oz/4¼ cups water; 1 tbsp hot chilli powder; 1 tsp cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This delicious mutton curry is slow-cooked with a unique masala paste until the meat falls off the bones. It is this very slow cooking process that is the secret behind the magic of this classic Rajasthani dish.

Ingredients

1 kg/2 lb 4 oz mutton (or lamb or goat), cut into bite-size chunks

Asia
India
Rajasthan
Main course
Gluten-free

Method

Place the meat in a bowl, add the marinade ingredients and mix well. Set aside for 30 minutes.

For the magic masala, put the measured water in a large pan, add all the other masala ingredients, except for the garlic, and bring to the boil. Simmer for 10–12 minutes until the chillies are soft. Pass the mixture through a sieve/fine-mesh strainer, reserving the water in a bowl. Place all o