actually it can be .. First of all none of them carried ghee those days on there horses .. fine, we can get away with it today because those days they hardly ate goats .. kings use to hunt deer and boars and they ate that which had so much of fat in itself that no ghee or oil was required .. so now that we cant eat deer or boar for obvious reasons we can add ghee . but no cloves were used back in those days . no onions no garlic or no ginger . so to be precise the the most authentic Recipe is just 4 ingredients and that is mutton,ghee,salt and chilli
And mutton ko bhunja nahi hota na Itna chalana hota hai bas ghee me khud pakte rehta hai, Poore cooking me 3-4 baar chalana rehta. 40 minute ghee me pakta hai and tab mirch padti hai and 30-40 minute aur pakta hai and done
@@kaay358 exactly i cant agree more .. chalane ke liye kharchi thodi hoti thi un dinon .. i mean hoti thi lekin usko carry koun karega .. so haan sirf mutton ko dalke chod dete they ..
The 1st real authentic recipe. Everyone else just glorifies his own improvised style of cooking. They fool the people into believing that theirs is the authentic recipe. My brother in law cooks it just the way you have done. His only improvisation is that he sometimes uses mustard oil. But kudos to you for sharing the authentic recipe for jungle maas
Mutton nehi dhona vai...vai nehi dhooge to woh butcher shop mein kaatte time wood ke piece aayega aur sath sath butcher shop kaa jo pani kitna hygiene hai sabbko pata hai
@@Mercy789 dekh bhai mutton se bhavna judi Hui hoti h meri , mutton ka smell n body oil jyeda dhone se khtm ...bss yahi karan h ki gharo me bhi max ek baar dhote h .
Washing is required, if you are living in a big city where getting fresh mutton is difficult. I live in a small town where we get absolutely fresh mutton and I do not wash it either
I've been wanting to make this dish for ages, but I fear the meat is still going to have that meaty smell, which puts my wife off. So could one cinnamon bark and bay leaf?
एक तरह से तो जंगली मांस बनाने का ये तरीका ठीक हो सकता है. टेस्ट भी ठीक होगा पर ये सही तरीका नहीं है. सही तरीका ऐसे हें की सर इस रेसिपी में लहसुन का प्रयोग नहीं होता, फिर मांस के पकने तक न तो मांस घी में फ्राई होना चाहिए,न ही पानी से बोईल होना चाहिए. कड़ाही में चारों चीजें डालकर मांस का रिलीज हुआ पानी सूखने पर थोड़ा पानी डाले (करीब 50 ग्राम ), ज़ब पानी सूखने लगे फिर 50 ग्राम पानी डाले. इस तरह मांस के पकने तक यही क्रम चलता रहे. पकने पर आंच से उतार लें. पानी बिल्कुल नहीं रहना चाहिए. फिर आप इसे टेस्ट करें. सर ये हे सही तरीका.
