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Manshor Jhol.

Mutton (goat meat) Curry. Tenderly laced with spices and cooked until the tender meat falls off the bones, the “Halka Mangshor Jhol”.

Prep
Cook
Serves 8people
Ingredients
3
medium (350 g) - onions
15
gr - ginger
20
flakes - garlic
1/4
cup - mustard oil
3
- green cardamoms
2
- bay leaves
2
- cloves
2 1/2
cm stick - cinnamon
1
medium (100 g) - onion thinly sliced
2
medium (200 g) - tomatoes chopped
1 1/4
kg - mutton leg cut into 4 cm pieces can replace with lamb
3
tbsp - ghee
1
tbsp - salt
1
tbsp - red chilli powder
1
tsp - coriander powder
2
tsp - garam masala powder
1
tsp - sugar
1
tbsp - raisins
2
cups - water
Directions
1.
Grind onions, ginger and garlic into a paste.
2.
Heat oil in cooker for about 5 minutes. Add cardamoms, bay leaves, cloves and cinnamon. Stir for a few seconds. Add sliced onion and fry till pale brown. Add ground paste and continue frying till onions are golden brown. Add tomatoes. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. Add all other ingredients except water. Stir fry till meat is lightly browned. Add water. Stir.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 12 minutes.
4.
Remove cooker from heat. Allow to cool naturally.
5.
Open cooker. Serve hot.

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