India’s largest state, Rajasthan, has been land of royals and warriors, with rich heritage and culture. For most, it is premier tourist destination, known for its magnificent forts, opulent hospitality, and culinary extravaganza.
Like in any part of the world, here too the local conditions have played the major part in shaping the food habits and cuisine. The lack of availability of vegetables and scarcity of water, is quite evident in the preparation of dishes here. And some of the most common ingredients used are ghee, milk, buttermilk, dried lentils, dry red chillies and edible wild vegetation like kachri, ker, sangri etc.
As an avid meat lover from Rajasthan, Jungli Maas is one dish which is quite close to my heart. A very simple dish of the Rajput, the royal warrior clan, who used to go out for hunting most of the times of year. Those times, this used to be their staple dish while in the forest, prepared with the hunted game animal of the day with minimal ingredients and easy cooking method. Nowadays, it is mostly prepared with goat meat, as the state is also known for best goat meat produce in the country.
Jungli Maas (Wild Meat Dish)
- Mutton, curry cut (preferably Goat Meat) 500 gms
- Desi ghee 150 gm
- Dry whole Red chillies (preferably Mathania) 15 -20 whole
- Salt (preferably rock salt) to taste
- In a heavy bottom deep vessel, heat the Desi Ghee.
- Add Mutton along with Dry whole Mathania chillies and rock salt as per your taste. Mix them and cover the vessel.
- Cook on a slow heat without adding any water till the mutton is cooked in its own juices.
- Serve it as a snack or a side dish with roti or rice.
– Nitin Hajela is a food critic, experimental chef and avid traveller, based in Bangalore.