Jungli Maas

Ingredients

• 2 kg mutton (equal amount on the bone & boneless), thoroughly washed

• 750 g ghee

• 100 g garlic cloves, peeled and chopped roughly

• 200 g whole Kashmiri chillies, deseeded

• salt to taste

• juice of 1 lime

Method

Heat ghee in a thick-bottomed pan over medium flame, add garlic & fry till the raw smell disappears.

Now, add the mutton pieces to the pan and roast them until they are browned on all sides.

Then add salt, followed by the Kashmiri chillies. Give it a toss.

Now bring the flame down to the lowest, cover the pan and let it simmer until the mutton is tender and cooked through. Keep stirring occasionally. This will take about 2-3 hours.

Once the mutton is cooked, the chillies all broken apart, squeeze in some lemon juice to open up all the flavours.

Serve hot.