How to make Jungli Laal Maas -
A famous dish from Rajasthan - fiery hot mutton dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mutton (मटन), Red Chilli Paste (लाल मिर्च की पेस्ट )
Cuisine : Rajasthani
Course : Main Course Mutton
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Jungli Laal Maas checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Kolhapuri Pandhra Rassa Haleem Karavalli Mutton Curry Nalli Gosht
Jungli Laal Maas Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Jungli Laal Maas Recipe
Mutton cut into 1 inch cubes 600 grams
Red Chilli Paste 5-6
Coriander seeds 2 tablespoons
Cumin seeds 1 teaspoon
Pure ghee 4 tablespoons
Cinnamon 2 Stick
Green cardamoms 5-6
Black cardamoms 2-3
Salt to taste
Ginger-garlic paste 1 tablespoon
Red chilli paste 3 tablespoons
Bay leaves 2
Onions chopped 3 medium
Yogurt 1 cup
Garlic 10-12 cloves
Method
Step 1
Grind red chillies, coriander seeds and cumin seeds to a powder.
Step 2
Heat ghee in a pressure cooker. Add cinnamon, green cardamoms and black cardamoms and sauté till fragrant.
Step 3
Add salt, ginger-garlic paste and red chilli paste to the mutton pieces and mix well. Add bay leaves and onions to the pressure cooker and sauté for 2-3 minutes or till fragrant.
Step 4
Add yogurt to mutton and mix. Add garlic cloves and 2 tbsps of the powdered spices to the pressure cooker and sauté for 2 minutes.
Step 5
Add marinated mutton pieces and sauté on high heat for 2-3 minutes. Add 1½ cups water and mix well.
Step 6
Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out. Open the lid when the pressure reduces completely, transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1974 Kcal
Carbohydrates : 120.8 gm
Protein : 39.1 gm
Fat : 148.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
