Junglee Maas /Jungli Laal Maas
#goldenapron #post8 #meetthemeat
Traditional Rajasthani Meat dish prepared from the day's catch during king's hunting expeditions in olden days. Maas refers to Forest Mutton which could be goat, deer or boar depending on the game/ hunt captured
Junglee Maas /Jungli Laal Maas
#goldenapron #post8 #meetthemeat
Traditional Rajasthani Meat dish prepared from the day's catch during king's hunting expeditions in olden days. Maas refers to Forest Mutton which could be goat, deer or boar depending on the game/ hunt captured
Open in Cookpad AppSteps
- 1
Marinate mutton with all ingredients mentioned under Marination section for 30 minutes
- 2
Boil spices except garlic mentioned under masala section in 1.5 cups to 2 cups water, the red chillies should go soft and tender. Switch off the heat
- 3
Allow boiled spices to cool completely. Strain the spices through sieve. Do not throw away strained liquid
- 4
Add garlic and boiled spices to grinder. Grind to smooth paste and keep it aside
- 5
Heat oil in a pan. Add bay leaf, cinnamon, star anise and cumin seeds to pan
- 6
Saute spices until aromatic
- 7
Add finely sliced onions and saute them until golden brown
- 8
Add marinated mutton and mix well. Saute over low heat for 10 minutes
- 9
Add only half of the ground spice paste
- 10
Add 1/4 cup of strained liquid and mix well. Cook over medium heat for 10 minutes
- 11
Add remaining ground spice paste
- 12
Add rest of the strained liquid and salt. Mix well. Always add salt to mutton only after its 35-45 percentage cooked. Cover and cook over low heat until mutton is cooked
- 13
Garnish with chopped coriander leaves and serve hot
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