Junglee Mass

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Ingredients:

500 gm kid/tender lamb
200 gm pure ghee
6-8 red Kashmiri chillies (whole)
Salt to taste

Method:

Trim fat and gristle off the meat and cut into small pieces. Wash and soak the red chillies in water.

Heat the ghee in a heavy base pan. Add the meat and sear all sides. Add salt to taste and enough water to cook the meat. Simmer gently on a low flame till the meat is tender.

Tear the chillies into 2 or 3 pieces and add to the cooking meat along with the water.

Cook till all the water is absorbed and the ghee separates from the meat.

Serve with roti or paratha.