Ingredients
- Mutton (cut into serving portion): 1 kg
- Potatoes: 4 medium sized
- Sliced onions: 4 (medium sized)
- Mustard oil: 3 tbsps
- Turmeric powder: 1 ½ tsp
- Cumin powder: 1 tsp
- Coriander powder: 1 tsp
- Chilli powder: 1 level tsp
- Crushed garlic: 1 tbsp
- Crushed ginger: ½ tbsp
- Salt: 1 level tsp
- Mustard oil: 4 tbsps
- Sugar: 1 level tsp
- Bay leaves: 4
- Onion paste: ½ cup
- Chopped tomatoes: 2 (medium sized)
- Warm water: 400 ml
- Cinnamon sticks: 2 one inch stick
- Green cardamoms: 6
- Clove: 6
- Salt: to taste
Directions
- Clean, wash and drain the mutton.
- Add sliced onions, mustard oil, turmeric powder, cumin powder, coriander powder, chilli powder, crushed ginger and garlic to the meat. Also add salt. Marinate for an hour.
- Peel the potatoes and quarter them.
- Grind the cinnamon, cardamom and cloves.
- Heat oil in a pressure cooker. Caramel sugar.
- Add bay leaves. Stir. Add the onion paste and stir continuously upon moderate heat.
- When oil floats to the top add the potatoes. Stir for a minute.
- Add the marinated mutton and sliced tomatoes and stir.
- When the mutton dries up add salt and water.
- Close the cooker. Bring the pressure cooker to full pressure on high heat.
- Reduce heat and cook for about 10 minutes.
- Cool the pressure. Add the grinded cinnamons, cardamoms and cloves to the mutton curry.
- Stir and cover the Manxor Jhol for 2 minutes.
- Serve hot with rice, a fritter and a salad.
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