JUNGLEE  LAAL  MAAS / LAL  MAAS / JUNGLEE  MUTTON CURRY / RAJASTHANI LAAL MAANS

JUNGLEE LAAL MAAS / LAL MAAS / JUNGLEE MUTTON CURRY / RAJASTHANI LAAL MAANS

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Junglee Laal Maans is a fiery red colored meat curry from Rajasthan. Laal Maas is a rustic curry as the name suggest Laal means red and Maas means meat, this dish was introduced in the early 10th century.

Keeping in mind that Rajasthan is a desert region of India and the cusine was constantly challenged by very limited fresh produce, it is seen in their recipes that the ingredients they use are very rare and mostly available in Rajasthan and nearby regions only,  as in this recipe they use an ingredient called Kachari which is a  cucumber or melon kind of fruit which is sour in taste in season when it grows they grow in abundance so they sun dry it and use it the whole year same way the key ingredient of this recipe is the chillies used in this dish, grown in the Mathaniya region close to Jaipur. Mathaniya red chillies are famous for its red color, this variety of chilly gives the pungency to the dish and also color and body to the whole dish. But as we can’t get these ingredients all over India so I have adapted the recipe by substituting Kachari with sour curd and Mathaniya chillies with a blend of normal hot red chillies and Kashmiri red chillies keeping the taste of the dish intact.

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Traditionally Laal Maans was made with game meat, as the Rajput royalty were very keen hunters and after their hunting sessions the meat that they got was either of boar or deer, they used to carry very few ingredients with them, this was the dish which could be cooked in one pot, huge amount of chillies, garlic and onions were used to mask the gamey odour of the meat, and the meat was cooked over wood fire for hours to get the soft succulent falling from bones texture and the end result must have been awesome I am sure that is why this dish was a favorite amongst the Rajput royalties of Rajasthan.

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If you do try this meaty delight of Rajasthan, let me know by tagging the picture with #spiceaffairs on Instagram! Or else give me a review in the comments section below, would be happy to hear from you all…Till then Happy Cooking…
Have shared many more non -vegetarian curries on my blog do click on their names given below to check their recipes too, hope you will enjoy them too…

FullSizeRender_6CHICKEN QUESADILLA

BUTTER CHICKEN

AMERICAN CHOPSUEY

CHICKEN FAJITAS

CHICKEN KEEMA BIRIYANI

CHICKEN KEEMA MATAR MASALA

CHICKEN QUICHE

KOSHA MANGSHO

DRY CHICKEN KEEMA MASALA

MANGSHOR JHOL

CHICKEN BHARTA

CHINGRI MACHER MALAI CURRY

BHUNA CHICKEN MASALA

JOWAR ROTI

TANDOORI ROTI

BEETROOT PARATHA

NO YEAST TAWA NAN

MAKKI DI ROTI

METHI NA THEPLA

RECIPE FOR JUNGLEE LAL MAAS
Ingredients:

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

Ingredients to marinate the mutton:

  • 1tbsp– Ginger and garlic paste
  • ½ tsp – Turmeric powder (haldi)
  • 2 tbsp – Chilli paste (See below how to make it procedure given below in the recipe)
  • 2 -3 tbsp – Lemon Juice
  • 1 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.)
  • 2 tbsp – Mustard oil
  • Salt to taste

Ingredients to make the chilli paste:

  • 8 to 9 nos – Dried red chillies
  • 8 to 9 nos – Kashmiri red chillies

How to make the chilli paste:

  1. Chop the dried chillies and add water to them, boil them till they are soft.(you can deseed the chillies if you want less spice in your curry, I like my curry spicy so I have not deseeded them)
  2. Cool the boiled chillies and grind them in a mixer grinder to make a smooth paste, then use in the recipe as said.

FullSizeRender_1Make a paste of the following ingredients:

  • 2 to 3 tbsp – Of the above-made Chilli paste
  • 2 tbsp – Coriander powder
  • 1 tsp – Cumin powder
  • 3-4 nos – green cardamom
  • ½ inch – Cinnamon stick

Other Ingredients:

  • 3to 4 nos – Onions sliced finely
  • 10 to 15nos – Garlic cloves sliced finely
  • 8 to 10 nos- Black peppercorns whole
  • 1 nos – Bayleaf (tejpatta)
  • 1nos – Star anise
  • ½ tsp – Cumin seeds
  • 3/4th cup – Curd
  • 5 to 6 tbsp – 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)
  • Chopped fresh coriander leaves or cilantro to garnish
  • Lemon juice as per taste
  • Salt to taste

For dhungar (smoking):

  • 1 small piece of charcoal
  • A pinch of garam masala
  • Few drops of desi ghee
  • A small piece of silver foil

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Method :

  1. 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.
  2. Grind and make a paste of the ingredients listed under make a paste of the ingredients and keep aside.
  3. 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.
  4. 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.
  5. Add the sliced garlic and fry for a couple of minutes till the raw smell of the of the garlic is gone.
  6. Add the above-made ground spice paste mixture and sauté for 5 to 6 minutes.
  7. 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.
  8. Add 3/4 th  cup of curd and cook till the moisture evaporates.
  9. Add 1&1/2 cups of hot boiling water to the frying mutton to make the gravy, mix well cover with a lid and cook on low to medium flame checking at intervals and stirring occasionally.
  10. Cook till the mutton is cooked thoroughly and  perfectly tender.
  11. 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. Switch off the flame taste and adjust the seasonings accordingly.
  12. Place the charcoal piece on direct gas burner or gas flame and heat it till its red hot, carefully pick it up with tongs, 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, 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.
  13. Take out in a serving bowl, garnish with chopped fresh coriander leaves.
  14. 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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5.0 from 1 reviews
JUNGLEE LAAL MAAS / LAL MAAS / JUNGLEE MUTTON CURRY / RAJASTHANI LAAL MAANS
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
  • 600 gms – Mutton ( Goats meat) here I have used boneless mutton cubes (Boti), you can use mutton meat with bones too.
Ingredients to marinate the mutton:
  • 1tbsp– Ginger and garlic paste
  • ½ tsp – Turmeric powder (haldi)
  • 2 tbsp – Chilli paste (See below how to make it procedure given below in the recipe)
  • 2 -3 tbsp – Lemon Juice
  • 1 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.)
  • 2 tbsp – Mustard oil
  • Salt to taste
Ingredients to make the chilli paste:
  • 8 to 9 nos – Dried red chillies
  • 8 to 9 nos – Kashmiri red chillies
Make a paste of the following ingredients:
  • 2 to 3 tbsp – Of the above-made Chilli paste
  • 2 tbsp – Coriander powder
  • 1 tsp – Cumin powder
  • 3-4 nos – green cardamom
  • ½ inch – Cinnamon stick
Other Ingredients:
  • 3to 4 nos – Onions sliced finely
  • 10 to 15nos – Garlic cloves sliced finely
  • 8 to 10 nos- Black peppercorns whole
  • 1 nos – Bayleaf (tejpatta)
  • 1nos – Star anise
  • ½ tsp – Cumin seeds
  • ¾th cup – Curd
  • 5 to 6 tbsp – 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)
  • Chopped fresh coriander leaves or cilantro to garnish
  • Lemon juice as per taste
  • Salt to taste
For dhungar (smoking):
  • 1 small piece of charcoal
  • A pinch of garam masala
  • Few drops of desi ghee
  • A small piece of silver foil
Instructions
  1. 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.
  2. Grind and make a paste of the ingredients listed under make a paste of the ingredients and keep aside.
  3. 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.
  4. 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.
  5. Add the sliced garlic and fry for a couple of minutes till the raw smell of the of the garlic is gone.
  6. Add the above-made ground spice paste mixture and sauté for 5 to 6 minutes.
  7. 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.
  8. Add ¾ th cup of curd and cook till the moisture evaporates.
  9. Add 1&1/2 cups of hot boiling water to the frying mutton to make the gravy, mix well cover with a lid and cook on low to medium flame checking at intervals and stirring occasionally.
  10. Cook till the mutton is cooked thoroughly and perfectly tender.
  11. 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. Switch off the flame taste and adjust the seasonings accordingly.
  12. Place the charcoal piece on direct gas burner or gas flame and heat it till its red hot, carefully pick it up with tongs, 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, 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.
  13. Take out in a serving bowl, garnish with chopped fresh coriander leaves.
  14. 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.
  15. How to make the chilli paste:
  16. Chop the dried chillies and add water to them, boil them till they are soft.(you can deseed the chillies if you want less spice in your curry, I like my curry spicy so I have not deseeded them)
  17. Cool the boiled chillies and grind them in a mixer grinder to make a smooth paste, then use in the recipe as said.
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2 Comments

  1. Sweet Heavens ! This is so good ! Will do ! Thank you so much !

     

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