Showing posts with label Rajasthani cuisine. Show all posts
Showing posts with label Rajasthani cuisine. Show all posts

Saturday, June 25, 2016

Rajasthani Jungli Maas

This time I have a fiery recipe for mutton lovers from"Rajasthan - The Land of Kings" .. Rajasthani food is usually spicy and makes use of loads of ghee .As the name suggests this recipe is  it has a burst of spicy flavors with a blend of aromatic spices. Hope you'll like this .
Jungli Maas is a fiery hot lamb curry cooked with lots n lots of dry red chillies along with some whole spices. Its tasty and smells heavenly. So, without wasting any time lets start with the simple recipe.

Ingredients :

For the marination:

  1. 1 Kg mutton
  2. 1 cup Yogurt
  3. 3-4 tablespoons red chilli paste ( soak and grind about 20 chillies to smooth paste with little water)
  4. 1 tablespoon Giger-garlic paste
  5. Salt to taste
For the main dish:

  1. 2 Bay leaves
  2. 3 Black cardamoms
  3. 5 Green cardamoms
  4. 10 cloves
  5. 2 one inch cinnamon sticks
  6. 1/2 cup desi ghee
  7. 2tsp Cumin powder
  8. 2 tablespoons coriander powder
  9. 3-4 whole red chillies,broken
  10. 4 medium onions sliced
  11. 5-6 cloves of garlic crushed
  12. 1inch ginger crushed
Cooking method:
  • Put mutton pieces in a bowl. Add yogurt, red chilli paste, ginger-garlic and
  • salt. Marinate it for almost 2-4 hours.
  • Heat ghee in a heavy pan, add all the whole spices.when they change colour add emit that warm flavour add the onions,ginger and garlic chopped and cook slowly till dark brown color.
  • Now, put the marinated mutton in the masala that we have just made.Increase the heat to seal. once the marinade begins to dry out.Put crushed red chillies cumin powder,coriander powder and stir it ,let the masala coat all the pieces well.cover pan and cook slowly over low heat for 30-40 minutes.
  • Stir it every now and then till it turns a nice dark colour and is almost dry. You may need to sprinkle water now and then during entire cooking process.
  • Garnish with some fresh coriander leaves before serving.

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