Wednesday, June 4, 2014

Mangser Jhol : The basic Lamb/Mutton Curry


how to cook mangser jhol

I learnt this recipe from my Kashmiri neighbor here. I was in awe that how should I prepare the lamb when she came as my fairy god mother and helped me by giving the recipe. Its very simple and just like the basic chicken curry that I know. But lambs need slow cooking so that the meat is properly cooked from the inside. Otherwise it will be struck in between the teeth while chewing.

how to cook mangser jhol


This recipe can be used for preparing mutton also. Another plus point of this recipe is that it uses pressure cooker to prepare the meat. Which ensures the fact that the meat is soft and juicy.

Dish reminder (update) :

  • If you want the curry to be light and runny then the following simmering time after pressure cooking should not be long. Make it minimum. But if you want the curry to be rich and "kosha" simmer until the gravy becomes thick. This will thicken the gravy and make the curry more rich in taste. For me it takes approximately 45 minutes of simmering on medium flame.


The Basic Lamb/Mutton Curry 
Serves 2

how to cook mangser jhol

Ingredients:
  • 250gms Lamb/mutton
  • 1 large/1 medium onion - finely chopped
  • 1 medium potato - diced into 4 pieces
  • 2  medium tomatoes - chopped
  • 4 cloves of garlic - minced
  • 2 inch long ginger - minced
  • 3 cardamom
  • 4 cloves
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tsp chili powder
  • 2 tsp cumin seeds
  • 2 green chilies - finely chopped
  • 1 bunch of coriander leaves - chopped
  • 1 bunch of mint leaves chopped
  • 1 tsp ghee/clarified butter - optional
Method:
  • Heat oil in a pan.
  • Put the cumin seeds and let it sizzle.
  • Put the onions
  • After a little frying put the minced ginger and garlic.
  • Fry until the onions are golden brown.
  • Put the tomatoes.
  • Stir to make them soft and completely mashed.
  • Now put the potatoes and meats.
  • Stir until the juices are a little dry.
  • Now put all the dry spices.
  • Put water.
  • Put the cardamoms and cloves.
  • Stir for 4-5 minutes.
  • Transfer the whole mixture into a pressure cooker.
  • Put cover and wait till it blows 20 whistles.
  • Put off the flame and wait till all the air inside it gets out of it. I do this because in this time the meat itself gets cooked by the steam that is still inside the pressure cooker.
  • Open the lid and taste and adjust seasoning.
  • Add ghee and stir to dissolve it.
  • Put the chopped coriander and mint leaves.
  • Put the pressure cooker on a slow flame and simmer for about 15-20 minutes or until the gravy reaches your desired consistency.
  • Serve hot with steamed rice or chapati with lemon wedges and a little sprinkled salt over it.

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