Wednesday, 4 July 2012

Junglee Maas

Junglee Maas was prepared many many decades ago in the wilderness of Rajasthan using 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.
10-12 Red Chilies ( break into two ),
1 Cup Water.
Rock Salt / Pahari Namak

The meat is browned and when well sealed , salt and a fistful of dried red chilies are added . Cover and cook on simmer in its own juices. Half way through- say about 25 minutes later add 1 cup of water and gently let the meat further simmer till succulent and tender .
Don't let the quantity of chilies intimidate you . This dish is medium hot and absolutely melt in the mouth delicious !

Sikandalous Cuisine

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