Rajasthani Mutton curry with only 5 ingredients (Junglee Maas)

Hello everybody ! Hope you are having a great week.

I learnt this recipe from the very famous Indian chef Kunal Kapoor’s channel. One day I was scrolling through the cooking channels to find an innovative and different mutton recipe to try. I came across this Rajasthani recipe which needs only 5 ingredients – mutton, authentic Rajasthani dry red chilli, garlic, desi ghee and garlic. I have never tried the original dish, so if you are from Rajasthan please let me know if the authentic procedure is same as the one I am sharing or not.

This recipe is super easy to prepare compared to any other mutton recipe I have come across, needs such basic ingredients you will find at your kitchen any day. This dish is ideal for a quick and simple but delicious lunch. Serve Junglee Maas hot with rice.

Lets get started !


Preparation Time :  10 minutes

Clean the mutton pieces well. Keep the clean mutton pieces and place them on a paper towel. Once dry add the pieces into a mixing bowl.

Add turmeric powder, red chilli powder, salt and 1 tablespoon melted ghee into the mixing bowl. Coat the mutton pieces well and let it marinate for some time before you start cooking.


Cooking Time : 30 minutes

Ingredients :

  • Mutton – 300g, medium sized pieces (with bone)
  • Dry red chilli – 6, whole
  • Clarified butter (ghee) – 4 to 6 tablespoon, melted
  • Salt – as per taste
  • Garlic – 6 to 8 cloves, roughly chopped
  • Red chilli powder – 1 teaspoon (optional if your dry red chilli is enough hot)
  • Turmeric powder – 1/2 teaspoon (optional)

Recipe :

  1. Take a wok. Turn the flame on and let it heat up. Add melted clarified butter (ghee) and wait until it heats up.
  2. Crush dry red chillies lightly on your palm and add into the wok. Wait until they begin to crackle.
  3. Add roughly chopped garlic. Stir fry until the garlic becomes golden brown.
  4. Now add marinated mutton pieces. Turn the flame to medium. Keep stirring until the mutton pieces are well fried on all sides.
  5. Once the mutton is fried, add 2 cups of warm water. Give it a stir. Cover the wok with a lid and let everything cook. Keep checking the mutton and give it a stir in between. Add more warm water later if required.
  6. When the mutton is completely cooked, check the gravy. It should have a runny soup like consistency. Turn the flame off once done.

Serve Rajasthani Mutton curry – Junglee Maas hot with rice.



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