Description
Savory Junglee Maas is a rich and authentic Indian mutton curry that embodies the bold flavors of Kashmiri cuisine. Featuring a fragrant masala paste made from toasted spices and Kashmiri red chilies, this tender mutton dish is simmered in ghee and yogurt for a deeply aromatic and spicy experience that pairs beautifully with fresh bread.
Ingredients
Scale
Masala Paste Ingredients
- 8 pods Garlic (Omit if allergic, use garlic powder if necessary)
- 1 tbsp Coriander Seeds (Can substitute with ground coriander)
- ½ tsp Black Peppercorns (May use white pepper as an alternative)
- 3 pcs Green Cardamoms (Cardamom powder works if whole spices are unavailable)
- 1 pc Star Anise (Cloves can be used as a substitute)
- 3 pcs Mace (Nutmeg can substitute in a pinch)
- 1 large Bay Leaf (No substitute is necessary)
- ½ tsp Turmeric Powder (Essential for Junglee Maas)
- 5 pcs Kashmiri Red Chilies (Substitute with Mathania red chilies for a similar flavor)
Main Ingredients
- 600 g Mutton on the bone (De-boned cuts can be used, may alter cooking time)
- 1 tbsp Lemon Juice (Vinegar can be used as a substitute)
- ½ cup Thick Curd (Yogurt or coconut cream can serve as dairy-free options)
- ½ cup Ghee (Oil can substitute but will lack richness)
- Kosher Salt (To taste; adjust as necessary)
Instructions
- Preparation Steps: Prepare all ingredients by measuring and readying spices, washing the mutton, and setting aside other components for the masala paste.
- Prepare the Masala Paste: Boil the Kashmiri red chilies in water until softened, then drain and allow to cool. Blend them together with garlic, coriander seeds, black peppercorns, green cardamoms, star anise, mace, turmeric powder, and the bay leaf until a smooth paste forms.
- Marinate the Mutton: Combine the mutton with the freshly prepared masala paste, lemon juice, thick curd, and kosher salt. Mix thoroughly to ensure the meat is well coated. Let it rest for at least 30 minutes; preferably marinate overnight in the refrigerator to deepen flavors.
- Cook the Curry: Heat ghee in a deep pan or heavy-bottomed pot over medium heat. Add the marinated mutton and sauté for about 15 minutes, stirring occasionally, until the mixture releases an aromatic fragrance and the meat starts to brown slightly.
- Simmer: Add warm water to the pan to achieve a curry-like consistency. Cover with a lid, reduce the heat to low, and let the mutton simmer for 30 minutes up to 1.5 hours depending on the tenderness desired. Stir occasionally to prevent sticking, checking seasoning and adding salt if needed.
- Finish and Serve: Once the mutton is tender and the gravy has thickened without being watery, remove from heat. Serve the Junglee Maas hot with fresh bread such as naan or roti to soak up the rich sauce.
Notes
- For a deeper flavor, marinate the mutton overnight.
- Adjust the number of Kashmiri chilies according to your spice tolerance.
- Using mutton on the bone adds more richness; de-boned meat will cook faster.
- Ghee is preferred for authentic richness, but vegetable oil can be used for a lighter version.
- This dish pairs beautifully with Indian breads like naan or roti, but steamed rice is also an excellent accompaniment.
- If allergic to garlic, garlic powder can be used as a milder alternative.
