Junglee Maas

Ingredients:

1. Mutton (with bone) cleaned and pat-dried 500g (or any cut of meat)

2. Mathania chilli 20g (10pcs)

3. Garlic clove 40g

4. Ghee 150ml

5. Salt to taste

6. Water 1ltr

Method:

In a heavy bottomed pan melt the ghee. Add mutton and cook on medium heat stirring once or twice for about 5-6 minutes. Once the meat starts to shrink add mathania chilli (by breaking them in the middle). Stir well for a minute. Lightly crush the garlic and add to the meat. Stir well and add salt to taste. Let it cook for 2-3 minutes or until the garlic becomes light brown in colour. Add about 200 ml of water, mix well and cover and let it cook until it starts to roast and you see the ghee around the meat. Scrape the base and stir. Now add 200ml of water stir well and put the lid on again. Repeat the process for 3 more times.

The whole cooking process takes around an hour. Finally, the chilies will become soft and will release its aroma and colour so the meat will become tender absorb the aroma and colour of the chili

Junglee Mass is ready to serve.

Enjoy!