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Junglee maans

Updated: May 8, 2022

I am currently visiting my sister-in-law in Gurgoan. The neighbors 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 recipe is a traditional Rajasthani recipe. As the fable goes, it was developed by the hunters in the region. The dish has only 5 ingredients making it light and easy to carry and prepare the dish. Staying true to the region, it is super spicy, the abundance of chilies makes this dish gorgeous looking and its spicy message is clear. This dish is spectacular. It’s bright color is a draw on the table. The super soft meat is crisp and loaded with chili, 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..


5 tablespoons ghee

5 tablespoons oil

3 tablespoons ginger paste

1/4 cup garlic cloves

2 lb mutton (or lamb) chops

1/2 cup water

1 heaped cup dried red chilies

3-4 teaspoons red chili powder

Salt, to taste

Pound the garlic in a mortar till you have a rough paste. Mix in with the ginger. Heat the ghee and oil in a pressure cooker ot Instapot. Add the pounded ginger and garlic and fry till golden. Add the meat and continue to fry on high heat till the meat is browned. You want to cook on a very high heat so the meat fries, otherwise it will stew releasing water.

Once the meat has fried, add the water and salt and pressure cook till the meat is very soft, on the meat setting in an Instapot or 8 whistles in a traditional pressure cooker. Let the pressure cooker open naturally.

Bring the sauce and meat back to a simmer. Add the chilies and chili powder and mix in completely. Move the mix to a non-stick pan.

Fry till the meat is completely dry and all the liquids have evaporated. Continue to fry till 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 the super spicy and soft on the inside. Serve immediately.

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