Mansa Jhola(Odia Style Mutton curry)

Mansa Jhola ( Mutton Curry)

Mutton is the festive food for every non veg eating Indian food. Odias are not the exception. Sunda means mutton day. It is must on a Sunday thali. 

Mutton means goat meat in south Asian countries. India has different region and mutton cooking style is different from one region to other. We have kolhapuri mutton, chettinad mutton, mutton rogan  Josh, odia style curry (mansa jhola) etc. Other preparations of mutton is also very popular like kabab, chops etc etc. 

Here I am presenting odia style of mutton gravy or in odia we called it mansa jhola or tarkari. I grew up eating mutton curry from my childhood. But after marriage my father in law taught me this recipe which I follow now. He improved my cooking style and techniques a lot. This article is dedicated to him. The recipe goes very well with rice. But can also pair luchi with this.

Mutton- kg

Onion- 4 to 5 ( big size)

Ginger -  2 inch piece

Garlic- 1big

Green chillies- 2

Tomatoes- 3 big

Potatoes- 4 big

Coriander leaves- 1/2 bunch

Haldi- 1 tsp + 2tsp

Red chili powder_ 1tsp

Zeera powder_ 3tsp

Dhania powder_ 3tsp

Salt to taste 

Sugar_ 1 1\2 tsp

Mustard oil_ 3 tbsp

Ghee_ 1 tbsp

Garam masala_ 3tsp

Vinegar_ 1tbsp

Clean ginger, garlic and green chillis properly and make a smooth paste.

Chop onion and keep aside

Clean mutton properly and drain it. In a big mixing bowl add cleaned mutton, chopped onion, ginger garlic paste, salt (1tsp), zeera powder 1tsp, dhania powder 1tsp, vinegar, haldi powder 1tsp and mustard oil. Mix properly and marinate it and keep aside.

In a pressure cooker heat mustard oil, add sugar and let it caramelize. Add vay leavesto that, now add ginger, garlic and green chilli paste. Saute ( bhuno) it up to the paste started to stick to the spatula. Then add chopped onion and saute up to all the spice come together. 

At this time add chopped tomatoes to this and also add all the dry spices except garam masala. Saute up to oil separates from the masala. Then add marinated muttom. Fry up to all the water evaporates from the meat.

In the mean time cut all the potatoes into halves. Heat ghee in  a pan and add the potatoes, salt and haldi. And fry the potatoes up to golden brown. 

When water evaporates from the meat add the potatoes to the meat. Fry it properly. Add water upto the meat level and cover the cooker. Cook up to the two whistles ( 1 in high  and 1 in low). Let it allow to cool down.

When the pressure cooker realise the pressure add garam masala , chopped coriander leaves and salt if needed.

Serve hot with rice.