Name: Mangso Jhol (Mutton curry) recipe by Titir Pande at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 5
Ingredients: Mutton - 500 gm; Onion paste - 1 medium size; Tomato paste - 2 small size; Whole garam masala - 1 clove, 1 black cardamon, 1 cinnamon stick, 2 green cardamon; Potato - 2 medium size half cut; Ginger garlic paste - 2 tsp; Salt; Turmeric powder - 1 tsp; Cumin powder - 1 tsp; Coriander powder - 1 tsp; Red chilli powder - 1 tsp; Water; Mustard oil - 4 tbsp; Garam masala powder - 1 tsp

Ingredients Serving: 5

Mutton - 500 gm
Onion paste - 1 medium size
Tomato paste - 2 small size
Whole garam masala - 1 clove, 1 black cardamon, 1 cinnamon stick, 2 green cardamon
Potato - 2 medium size half cut
Ginger garlic paste - 2 tsp
Salt
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Water
Mustard oil - 4 tbsp
Garam masala powder - 1 tsp

Instructions

Firstly we need to marinate the mutton for half an hour to an hour.
In a bowl take the mutton pieces and add salt, turmeric powder, cumin powder, coriander powder, red chilli powder, onion paste, ginger garlic paste, tomato paste, 4 tbspn mustard oil. Mix all these properly and leave for marination in refrigerator.
Meanwhile shallow fry the potatoes and keep aside.
In a cooker, heat some oil and add the whole garam masala.
When the mixture starts releasing smell add the marinated mutton and mix properly.
Cover it. Now from time to time open the cover and keep on stiring in low flame till the water that gets released from mutton dries up.
When the mutton water dries up and oil is released add 2 cup water and the potatoes. Add 2 tsp mustard oil from top. Now close the cooker with its lid.
Pressure cook the mutton for 3 whistles on high flame. Then simmer for 4 to 5 mins.
Remove the cooker from flame.
Once the cooker lid opens, switch on the gas again.
If required add more water else follow the next step.
Add garam masala and mix well. Cook till required consistency of the gravy is achieved.
Garnish with coriander leaves and green chillies.

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