A Heavy Bottomed Pan With A Lid And A Spatula
Quick And Easy
Jungli Maas Ingredients
1kg: Lamb (boneless), salt to taste, 4 tbsp: Red crushed peppers, 1 ½ cup: Ghee.
Preparation Method for Jungli Maas Recipe
Wash the meat well. Take an overwhelming bottomed dish and include some water, salt and ghee in it. At that point put the meat in it and bubble it on a high fire. Ensure you cover the pot with a top.
Continue checking and check whether you have to include more ghee in it. The ghee ought to dependably be ¾” coasting on the meat. Continue mixing periodically so it blended well. Since you will cool it in a pot, the meat will take no less than 5 hours to get delicate. Once the meat is delicate expel it from the fire and include the smashed red pepper it in. Enable it to cool to room temperature and your Jungli Maas is prepared to serve. Embellish it with crisp green coriander leaves and broiled onions.
Jungli Maas is an old formula from the Maharajas of Salwar in Rajasthan. They used to chase for the sheep, execute it, salt it and cook it with Ghee. It’s a zesty dish as heaps of pulverized red pepper is added to it. Jungli Maas is meat with sauce, so it can be presented with rice or bread.