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Junglee Lal Maas

Junglee Lal Maas

Cooking Time

Preparation Time : 10

Cook Time : 90

Total Time : 100


Serves 5

  • Mutton ( Goats meat) here I have used boneless mutton cubes (Boti), you can use mutton meat with bones too. 600 gms

  • Ingredients to marinate the mutton:Ginger Garlic Paste 1 tbsp

  • Turmeric powder (haldi) 1/2 tsp

  • Chilli paste (See below how to make it procedure given below in the recipe) 2 tbsp

  • Lemon Juice 2-3 tbsp

  • Green papaya paste (optional) use this only if you think the meat is not tender if you are getting the meat from a baby goat then no need to use this as green papaya is used to tenderize the meat so that it gets cooked easily.) 1 tbsp

  • Mustard oil 2 tbsp

  • Salt to taste 1 tsp

  • Ingredients to make the chilli paste:Dried red chillies 8-9 nos

  • Kashmiri red chilliess 8-9 nos

  • Make a paste of the following ingredients:above-made Chilli paste 2-3 tbsp

  • Coriander powder 2 tbsp

  • cumin powder 1 tsp

  • Green cardamom 3-4 nos

  • Cinnamon stick 1/2 inch

  • Other Ingredients:Onions sliced finely 3-4 nos

  • Garlic cloves sliced finely 10-15 nos

  • Black peppercorns whole 8-10 nos

  • Bayleaf (tejpatta) 1 nos

  • Star Anise 1 nos

  • Cumin Seeds 1/2 tsp

  • Curd 3/4 cups

  • Mustard oil (originally this dish in Rajasthan is cooked in mustard oil but if you don’t like it you can use either ghee or normal cooking oil a slight difference in the robust taste would be there though) 5-6 tbsp

  • Chopped fresh coriander leaves or cilantro to garnish 1 sprig

  • Lemon juice as per taste 1 tsp

  • Salt to taste 1 tsp

  • For Dhungar(smoking):small piece of charcoal 1 nos

  • Garam masala 1 pinch

  • Desi ghee 5-6 drop

  • Silver Foil Piece 1 nos


  • 01

    How to make the chilli paste:Chop the dried chillies and add water to them, boil them till they are soft.

  • 02

    You Can Deseed The Chillies If You Want Less Spice In Your Curry, I Like My Curry Spicy So I Have Not Deseeded Them

  • 03

    Cool The Boiled Chillies And Grind Them In A Mixer Grinder To Make A Smooth Paste, Then Use In The Recipe As Said.

  • 04

    Method : Clean The Mutton Pieces And Marinate It With All The Ingredients Listed Under Marination List And Let It Rest For At Least 2 Hours So That The Spices Get Inside The Meat And The Raw Papaya Tenderizes The Meat.

  • 05

    Grind And Make A Paste Of The Ingredients Listed Under Make A Paste Of The Ingredients And Keep Aside.

  • 06

    Heat A Pan Or A Kadhai Add The Mustard Oil And Bring It To The Smoking Point, Then Lower The Flame And Add The Whole Black Peppercorns, Bay Leaf, Star Anise, Cumin Seeds And Let Them Crackle.

  • 07

    Add The Sliced Onions And A Dash Of Salt To The Frying Onions, (This Addition Of Salt Fastens The Process Of Frying The Onions) Fry Till The Onions Turn Golden Brown.

  • 08

    Add The Sliced Garlic And Fry For A Couple Of Minutes Till The Raw Smell Of The Of The Garlic Is Gone. Add The Above-Made Ground Spice Paste Mixture And Sauté For 5 To 6 Minutes.

  • 09

    Add The Marinating Mutton Pieces And Sauté On High Heat Till The Mutton Pieces Are Slightly Caramelized Outside And The Mutton Pieces Are Sealed. This Will Take 3 To 4 Minutes.

  • 10

    Add 3/4 Th Cup Of Curd And Cook Till The Moisture Evaporates. Add 1&1/2 Cups Of Hot Boiling Water To The Frying Mutton To Make The Gravy.

  • 11

    Mix Well Cover With A Lid And Cook On Low To Medium Flame Checking At Intervals And Stirring Occasionally. Cook Till The Mutton Is Cooked Thoroughly And Perfectly Tender.

  • 12

    Remove The Lid And Cook Till The Gravy Is Thick And Oil Floats On Top Of The Gravy, Add A Dash Of Lemon Juice To Balance The Dish.

  • 13

    Switch Off The Flame Taste And Adjust The Seasonings Accordingly.

  • 14

    Place The Charcoal Piece On Direct Gas Burner Or Gas Flame And Heat It Till Its Red Hot, Carefully Pick It Up With Tongs,

  • 15

    Place A Piece Of Silver Foil On Top Of The Gravy In The Pan Place The Red-Hot Burning Charcoal On Top Of The Foil And Sprinkle A Pinch Of Garam Masala On The Coal,

  • 16

    Then Put Few Drops Of Ghee Over The Burning Coal To Start The Smoke And Close The Lid Tightly, Let It Smoke For 15 To 20 Minutes And Then Open The Lid And Discard The Foil And Coal Mix The Gravy.

  • 17

    Take Out In A Serving Bowl, Garnish With Chopped Fresh Coriander Leaves. Serve Smokey, Piping Hot Junglee Lal Maas With Parathas, Phulkas, Tandoori Rotis, Nans Or Else With Some Desi Make Ki Roti Or Bajreki Roti, Or Just Enjoy It With Some Hot Steamed Rice.



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