Saturday, March 5, 2016

Jungle Maans- from the House of Diggi in Jaipur India

What better introduction to Indian cuisine than a celebratory dinner at the House of Diggi in Jaipur India!  House of Diggi is a Palace Hotel and that's where our group dined al fresco, enjoying great traditional India entertainment and a delicious buffet dinner.  Magic!

One of the dishes they are known for is the Jungle Maans.  I was honoured to be given the recipe (among many others) so I could make it at home and share it with friends.

I was able to find a masala mixture at a local market with the whole spices, ready to grind and use in this recipe.  Lucky me1

Welcome to the House of Diggi.

To serve four.

1 lb         lamb, cubed
1             onion, peeled and chopped
1 clove   garlic, peeled
1" piece  ginger, peeled and chopped in large, thin slices
2            bay leaves
4 cloves
2-3 pods green cardamom
2-3 pods black cardamon
1 flower  mace (or substitute about 1/2 tsp ground mace)
1" piece  cinnamon
1/2 tsp     caraway seeds
1/2 tsp     cumin seeds
1/2 tsp     coriander seeds
5 whole   dried red chilies, more if you want
6 tbsp      ghee (clarified butter)
salt to taste
2 tsp        red chili powder

Heat the ghee in a pan.  Add all the spices along with the whole red chillies, then add the onions, garlic, ginger and saute for approximately one minute.  Add the lamb.  Cover and cook on low heat, stirring occasionally.  Do not let it boil.  Add the salt and the red chilli powder.  Add a little water if needed.  Cook until the meat is tender.

This is a recipe used by hunters so feel free to use any game meat.  I have reduced the number of chilis used in the original recipe but feel free to spice it up.

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