Khasir Mangsher Jhol
Serves 1
Directions
- 1Before washing the mutton, select and then wash each piece individually, squeezing out excess water.
- 2For 1 kg mutton, add salt to taste, 1 tsp turmeric, 1 tsp ginger-garlic paste, 2 tbsp plain yogurt, and mustard oil. Mix well to marinate and keep aside for half an hour.
- 3Prepare a spice blend by dry roasting 1 inch cinnamon, 4 green cardamoms, 4 cloves, 1 tsp black peppercorns, 1 black cardamom, and a little mace.
- 4Grind the roasted spices very well in a mixer grinder to a fine powder.
- 5Heat 100g mustard oil and fry the potatoes with salt and turmeric until golden, then set aside.
- 6In the same oil, add 1 tbsp ghee, a little white cumin, 2 bay leaves, and 2 dry red chilies for tempering.
- 7Once the onion is well fried with salt, add 30g garlic paste.
- 8Once the raw smell of garlic disappears, add the marinated mutton and continue to sauté well.
- 9After sautéing on high flame for 15 minutes, add 1 tsp each of cumin powder, coriander powder, chili powder, and turmeric powder, and continue to sauté for another 15 minutes.
- 10When oil separates from the mutton, add 50g ginger paste and the fried potatoes, and continue to sauté well.
- 11Once the raw smell of ginger disappears, add water to the mutton and let it cook until tender, then sprinkle the ground spice mixture from above.
- 12After 10 minutes, remove the mutton from heat and serve.
Ingredients
- 1 kg Mutton
- as needed Salt
- 1 tsp Turmeric powder
- 1 tsp Ginger-garlic paste
- 2 tbsp Plain yogurt
- Mustard oil
- 1 inch Cinnamon stick
- 4 Green cardamom
- 4 Cloves
- 1 tsp Black peppercorns
- 1 Black cardamom
- a little Mace
- 100 g Mustard oil
- Potatoes
- 1 tbsp Ghee
- a little White cumin seeds
- 2 Bay leaves
- 2 Dry red chilies
- Onion
- 30 g Garlic paste
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Chili powder
- 50 g Ginger paste
- Water
Equipment
Mixer grinderFrying panPot
Tips
- Do not wash the mutton immediately after bringing it from the market; first select and then wash piece by piece, squeezing out excess water.
- Marinate the mutton thoroughly for at least half an hour.
- Roast the whole spices in a dry pan before grinding them for the best aroma.
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