Name: Junglee Maas recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: Goat meat/mutton - 1 kg, chopped into medium-sized pieces, including fat; Ghee - 250 gm (reduce if required); Mathania chilies/Dry red chilies - 25 to 30, whole (medium-spicy); Kashmiri red chilies - 4 to 5, soaked in warm water; Garlic cloves - 15 to 20, reserve half; Whole coriander seeds - 2 tsp; Salt to taste

Ingredients Serving: 4

Goat meat/mutton - 1 kg, chopped into medium-sized pieces, including fat
Ghee - 250 gm (reduce if required)
Mathania chilies/Dry red chilies - 25 to 30, whole (medium-spicy)
Kashmiri red chilies - 4 to 5, soaked in warm water
Garlic cloves - 15 to 20, reserve half
Whole coriander seeds - 2 tsp
Salt to taste

Instructions

Wash the mutton well and keep aside, let water drain.
Heat a thick-bottomed vessel and add ghee to it. Let it get hot. Meanwhile, make a coarse paste of half of the garlic, the coriander and soaked Kashmiri red chilies.
Once ghee is hot, fry the Mathania/Dry red chilies and reserved garlic cloves. When garlic begins to turn golden, take them out and keep aside. Let chilies be.
Add the washed and drained mutton and then sear it in the ghee for about 10 minutes, on high heat, stirring continuously.
Once mutton begins to colour, add the chili-garlic-coriander paste. Mix well, and season with salt.
For the next 10 minutes, stir and cook mutton on high heat until it begins releasing water.
Turn down heat to low, and add a lid. Let mutton cook on low heat. After every 15-20 minutes, add 1/4 cup of water, and stir. Then cover and cook until mutton is soft and gravy is almost dry, with only ghee remaining behind.
It took me about 110 minutes until mutton was ready to fall off the bone. Garnish with the fried garlic and serve with rice or roti.

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