Junglee maans

Junglee refers to a Rajasthani dish, one that comes from the hunting lifestyle of Rajput kings. As history tells us, the kings would go hunting, especially the Kachhwada, Rathore, Bhati and Sisodia clans. They travelled light, carrying only the chillies. After the hunt, they would add the meat from the animal, boar, venison, or other animals would be added to the pot with ghee, received from nearby villages, salt and chillies. No other ingredient was used, including garlic or ginger. The meat was slowly stewed in the ghee, no water, for hours while they relaxed, and the resulting dish was dry, surprisingly mild and flavorful. It was a rich dish, fit for royalty. 

I am currently visiting my sister-in-law in Gurgoan. The neighbours in the condominium are constantly asking her for this dish, and I was overjoyed when she made this for me and shared the recipe. This is a super simple recipe. 

This dish is spectacular. Its bright colour is a draw on the table. The super-soft meat is crisp and loaded with chilli, pungent, bold, and spicy. It will leave your lips aflame, your tongue on fire, and you sweaty but still going back for more. This is a very addictive dish.  For more of my recipes, click here..

Ingredients:

5 tablespoons ghee

5 tablespoons oil

2 lb mutton chops

3-4 teaspoons red chilli powder, or to taste

1/2 cup water

1/2 lb whole red chillies (Maithani mirchi)

Salt, to taste

Method:

Heat the ghee and oil in a pressure cooker or Instant Pot. Add the meat and continue frying over high heat until browned. You want to cook on very high heat so the meat fries; otherwise, it will stew and release water. 

Once the meat has fried, add the

Combine water and salt, then pressure-cook until the meat is very tender, using the meat setting on an Instant Pot or for 8 whistles in a traditional pressure cooker. Allow the pressure cooker to release pressure naturally. 

Bring the sauce and meat back to a simmer. Add the chillies and mix thoroughly. Move the mix to a non-stick pan. 

Fry until the meat is completely dry and all the liquid has evaporated. Continue frying until the meat is well browned and crisp. The dish is cooked when the meat is literally falling off the bone. The magic in this dish is when the meat is crisp on the outside and super spicy and soft on the inside. 

Serve immediately.