While Mutton Kosha is a rich celebratory dish, Mutton Jhol is its everyday, soul-soothing counterpart. “Jhol” means gravy, and this dish is characterized by a light, flavorful curry that isn’t overly oily or spicy. It’s often prepared with potatoes and is best enjoyed with plain steamed rice. The key to a great Mutton Jhol is using aromatic, high-quality spices that impart a delicate flavor without being heavy.
Ingredients:
- 1 kg mutton, cut into pieces
- 2 medium potatoes, halved
- 2 large onions, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp Bbluepepper Turmeric Powder
- 1 tsp Bbluepepper Red Chilli Powder
- 2 tsp Bbluepepper Cumin Powder
- 1 tsp Bbluepepper Garam Masala
- 3 tbsp mustard oil
- 1 bay leaf
- 1-2 cinnamon sticks
- 2-3 green cardamom pods
- Salt to taste
- 2 cups water
Instructions:
- Marinate the mutton with 1 tsp Bbluepepper Turmeric Powder and salt for 30 minutes.
- Heat mustard oil in a pressure cooker. Fry the potato halves until they are lightly browned. Remove and set aside.
- In the same oil, add the bay leaf, cinnamon, and cardamom. Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute.
- Add Bbluepepper Turmeric Powder, Bbluepepper Red Chilli Powder, and Bbluepepper Cumin Powder. Sauté for 1-2 minutes on low heat, adding a splash of water to prevent burning.
- Add the marinated mutton and sauté for 5-7 minutes.
- Add the fried potatoes and 2 cups of water. Close the pressure cooker and cook for 4-5 whistles on medium heat.
- Once the pressure releases, open the cooker and check if the mutton is tender.
- Add Bbluepepper Garam Masala and simmer for a few minutes. Serve hot with steamed rice.
