Junglee Maas: Have A Desi Dinner Tonight

Among so many different varieties of mutton curry that you have tried, one is the delectable Junglee Maas. Made up of wild meat or mutton, this mutton curry is not the usual curry but one with a rich taste and even richer history. If some food experts are to be believed, Junglee Maas has been there for over 100 years, but its charm is still intact. It is a traditional Rajasthani recipe which was popular among the kings back in the history. 

Popularly, junglee maas was made up of game, wild boar and deer meat, all considered favourite of the hunters. When the kings used to go for hunting, the cooks couldn’t carry much food so they used to carry minimal ingredients and cook the meat of hunted animals.  Thus, the name signifies Junglee I.e., Forest and Maas I.e., Meat. This recipe goes back to the time when hunting was just so popular amongst the Royals. That time, the game meat was slathered with a masala paste & slow cooked over a wooden fire pit. 

This recipe requires minimal ingredients and a little attention. Yes, you don’t to fry onions or any other spices but believe me, this curry turns to be so soothing and delicious that you can’t even imagine. All you need to slow cook the mutton with utmost love and patience.  If you love mutton and loves to cook meat in different methods, Junglee Maas is something you must try at least one in the lifetime. You can have this dish with chapati, naan or even missi roti. Here’s you can make this dish for dinner tonight! 


  • 4 to 5 tbsp mustard oil 
  • 1 cup onions  
  • 1/4 cup garlic 
  • 1/2 kg mutton 
  • 10 soaked kashmiri red chillis or Mathania Red Chilies 
  • 1 tbsp salt 
  • 1 tbsp turmeric powder 
  • Water 


  • In the beginning, clean the meat. Add salt and turmeric to the meal and mix it well. Again, clean it well and keep it aside.  
  • Take a large kadhai and add mustard oil. When the oil boils over, add onions and sauté. 
  • Sauté onions till they are translucent. When done, add garlic and fry them well. Fry until the oil starts to separate from the onion and garlic.  
  • Add the mutton the kadhai and give it a good mix. Cook until the juice oozes out from the meat. This process will take some time. 
  • Add soaked red chilis to the meat and stir well. Stir for some time so that the mutton absorbs the flavour.  
  • Then, add salt, turmeric, and mix again. Cover the lid and let everything cook to the fullest. 
  • Add water and cook again until the mutton becomes soft or it separates from the bone. 
  • Serve in a bowl with chapati, missi roti, naan or paratha and enjoy! 

Let us know if you liked this recipe!