Sunday, 22 June 2014

Jungli Maas




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.



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1 comment:

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