Manxor Jhol (Mutton Curry)

Manxor Jhol (Mutton Curry) bhaat or Bengali chicken curry and rice.

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

Method

Step 1

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.

Step 2

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.

Step 3

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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