Jungli Maas (Lamb Confit) Recipe

'Jungli' means wild game, and  'Maas' means meat. It is believed that this recipe was created by Maharaja of Salwar (Rajasthan). After the hunt, the game was cleaned, salted and cooked in Ghee. To finish, lots of crushed cayenne pepper were added. The recipe left a very tender and succulent meat for several days without refrigeration. The salt served three purposes: 1. Flavor, 2. Preservative, 3. Tenderizer. After analysis, we know that Maharaja had created the confit. Nowadays, goat meat is used. I will use Lamb.

You can further extend the shelf life by making it in to a pickle.

Maas Achar (Lamb Pickle) | How to cook lamb?

Ingredients

1. Lamb (Boneless cubed 1"): 2 Pound

Cut into ¾" thick cubes or slices.

2. Salt: 2 teaspoons

3. Ghee: 1½ Cup

4. Hot Red Crushed Peppers: 4 Tablespoons

Method

1. Add Lamb, salt, and Ghee. Put it in a heavy bottom pan. Check temperature. You want to keep the temperature between 180º F to 190º F. Cook covered. Make sure, not to exceed 190º F.

Add more Ghee if needed. Make sure there is always, at least ¾" of Ghee floating on top of meat.

Stir Occasionally.

It will take about six to eight hours for tender lamb.

2. Shut off heat. Stir in crushed red pepper.

3. Let it cool to room temperature.

Note: You can use Crock Pot  at low Setting (185º F) to make Jungli Maas.