In the Mewari language of Rajasthan, jungli mans refers to a dish that would be prepared by a stranded hunter who only had the basics with him. It is amazingly tasty considering the limited ingredients. It is also quite hot, so serve it with some plain white rice.
2 pounds lamb, cut into 1-inch cubes
2 cups ghee (clarified butter) or substitute vegetable oil.
10 lal mirch chiles, or substitute dried cayennes or mirasol, stems removed, left whole
2 teaspoons salt
Water as needed
In a pot, heat the ghee or oil and add the meat, stirring constantly for 10 minutes. Add the whole chiles and salt and continue cooking. Add water as necessary to make sure that the meat neither fries nor boils, but is essentially braised. Continue cooking until the meat is tender, about an hour more, stirring occasionally. Remove the chiles before serving.
[Article excerpted from The Chile Pepper Encyclopedia, William Morrow, 1999]