This photograph is what Mohit Balachandaran shot of the Jungli Maas I made for him - you will see the YouTube of the same soon - hopefully soon Mohit ?
Jungli Maas was originally the hunt brought in while traveling or on shikar . As there was little access to ingredients during travel the maas was cooked using ( non perishables ) pure ghee, salt and red chillies.
500 Grams Mutton Cubded.
4 Tablespoons Desi Ghee.
15-20 Red Chilies ,
1/2 Mug Water.
Rock Salt / Pahari Namak
Heat ghee , add the meat , bhuno well for 10-15 minutes . When the meat is browned and well sealed salt and dried red chilies added . Cover and cook on simmer . Half way through- say about 25 minutes later add 1/2 mug of water and gently let the meat simmer till succulent and tender - the idea is to keep the balance between ghee and water , there shouldn't bee too much water at any time . Don't let the quantity of chilies intimidate you , this dish remains medium hot and absolutely melt in the mouth delicious.
Sikandalous Cuisine https://www.facebook.com/
Looking to holiday in Goa ? Do visit my villa page : http://www.flipkey.com/