Junglee Maas is one of the most special mutton preparations that I’ve tried in Jaipur. More so, because it was the first dish I displayed as a food vlogger on my Instagram profile, PriyoPalate. But to my surprise, I thought Junglee Maas wasn’t as special as Laal Maas because the first try at 1135 AD didn’t meet my expectations. Want to know where I’ve had the best Junglee Maas in Jaipur? Scroll along!
Junglee Maas vs Laal Maas
But first, it is important to understand how Junglee Maas differs from Laal Maas. While both the recipes are heavily depended on one special ingredient, their cooking process is different. Their taste? Absolutely distinctive from one another.
While Laal Maas is best in the form of curry, Junglee Maas should be more of a starter. Yes! The internet will recommend you to have it as a side and to add roti as accompaniment. But Junglee Maas shines when you try it as a starter instead.
Junglee Maas and Laal Maas are both primarily depended on Mathania chilies that grow in the village of Mathania near Jodhpur, Rajasthan. But their preparation differs as one uses ‘khare masale’ or solid chunks of seasoning, while the other uses both ‘khare masale’ and powder masala.
They are ideally supposed to be spicy as the preparation demands the same. But you can always reduce the quantity to suit your tastebuds.
Where I had the best Jungle Maas in Jaipur
Junglee Maas Jaipur recipe is best at Handi Restaurant at MI Road. As a Bengali who has had several versions of Kosha Mangsho, Junglee Maas is nowhere close to what I’ve tried. It was one of the recipes that absolutely blew my mind and I couldn’t satiate my saliva at once.
So, I went to Handi twice to feel if the tongue felt the same. While it did, the first-time experience cannot be compared. When our tongues savors news flavors there is an instant burst emotion rushing into our sensory nerves. So, anybody who relishes mutton should definitely try Handi Restaurant when visiting Jaipur.
At Handi I’ve been quite satisfied with the food and Jungle Maas wasn’t the only thing I had. I had Laal Maas here as well and it was quite good. But if I had to try Laal Maas again, I’d go to Niros instead.
I’ve also tried succulent Reshmi Kebab and Chicken Biriyani. But nothing beats what the Jungle Maas tastes like. It is simply out of the world. It was so good that it was our starter and also our dessert. Yes! We ended up ordering two half plates because we realize it should have been one full plate instead!
It was one of those times when I felt like we had never tasted anything as good. My saliva is dripping as I write this, so I will move on to the origin story, ingredients and return to this experience at the end.
Origin
Junglee Maas, or the Game Meat, is a simple yet royal recipe. The Maharajas of Rajasthan enjoyed hunting as a game. The Rajput warriors ventured into the forest to hunt for wild boar or wild deer.
The Junglee Maas originated in Rajasthan among the Rajputs of this region. This rustic dish was prepared with the Shikaar of the day back during the reign of the Rajput. The forest expedition of hunting led to carrying limited ingredients. Hence, this recipe has limited ingredients to explore.
In modern times, hunting is practiced less than before, leading to modifications in the recipe. Goat meat is a popular substitute to prepare this recipe.
If you are in Rajasthan, look for Junglee Maas Jaipur restaurants. You will get a variety of options for sure, but dry Junglee Maas was lip-smacking at Handi.
We did try Junglee Maas in 1535 AD as well. But it wasn’t as good as what we tasted in Handi.
Ingredients
Junglee Maas does not entail a long list of ingredients. This recipe is not curry or gravy but a dry dip on Khade masale.
All you need to prepare this recipe are:
Ingredients | Quantity |
---|---|
Mutton | 500 grams |
Ghee | 100-150 ml |
Dried Mathania Chilies | 8-10 pcs |
Salt | ½ teaspoon |
Black Pepper Corn - Grounded | ½ teaspoon |
Coriander Leaves - Chopped | 1 tablespoon |
Recipe
- It is a simple recipe, slow-cooked to extract the flavors
- Take a wok and place it on medium heat
- Add ghee and wait till it melts completely
- Add the mutton pieces and sauté for 10-15 minutes
- Now add the Mathania chilies, salt, and black pepper
- Mix the masala well so that it blends with the Mutton
- Cover the wok with a lid and keep it on medium heat only
- Do not let the ghee burn out completely, so stir it at a regular interval of 10-15 minutes
- Cook until the Mutton is thoroughly cooked
- Once the Mutton is tender enough sprinkle the coriander leaves
- Please turn off the heat, and it is ready to serve
Nutritional Value
Every dish or recipe has some nutritional value. The Junglee Maas has to offer the goodness of Mutton and desi ghee.
100 grams of ghee contains 0.28 grams of protein, 0.24 grams of water, 876 kcal of energy, and 99.48 grams of lipids (fat).
A 100-gram Mutton contains 25 grams of protein, 9 grams of saturated fat, and approximately 294 calories.
Junglee Maas Jaipur
In present times, hunting expeditions aren’t legal, so I went on a research expedition. I searched for Junglee Maas Jaipur and just found some places serving this Royal recipe. The first glance was attractive at best as the oil was oozing out of the incredible mutton pieces.
Oh, the first bite of the mutton, cladded with the masala and ghee dripping from it. There was a tsunami of flavors in my mouth. You will find a tangy, salty, and spicy taste with the flavors of soft mutton melting in your mouth.
Final Thoughts
I simply cannot get rid of the thought, so I am going again on a cooking expedition of Junglee Maas. If you are in Jaipur, then do drop by Handi Restaurant. If you are not, then do try this recipe at home. Do drop your review in the comment section, as I am eager to know how you liked my recommendation.
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