Most of the Odias observe the Holy month of Kartik and refrain from consuming non-vegetarian foods. With the pious month coming to an end on November 8, non-vegetarian lovers are eagerly waiting for ‘Chhadakhai’, the next day of Kartika Purnima to indulge themselves in non-vegetarian dishes.
And what can be better than ‘mutton aloo jhola’ to start with on Chhadakhai to break month-long detachment from non-vegetarian dishes. Here we bring you simple steps to prepare the item at home and enjoy the Odia festival.
Ingredients:
1 kg Mutton
300 Gram Onion, Finely Chopped
2 Tablespoon Onion Paste
2 Tablespoon Garlic Paste
2 Tablespoon Ginger Paste
1 Teaspoon Cumin Powder (Jeera)
1-1/2 Teaspoon Coriander Powder (Dhania)
1 Teaspoon Turmeric Powder (Haldi)
2 Teaspoons Red Chilli Powder, Or As Per Your Heat Tolerance
1 Table Spoon Kahmiri Chilli Powder (For Colour)
4 Tablespoons Mustard Oil
1 Teaspoon Garam Masala Powder
1 Teaspoon Mutton Masala
1 Teaspoon Sugar
Salt, to Taste
For Tempering:
2 Bay Leaf (Tej Patta)
2 Dry Red Chillies
1 Black Cardamom (Badi Elaichi)
4 Cardamom (Elaichi) Pods/Seeds
4 Cloves (Laung)
1 Cinnamon Stick (Dalchini)
How To Make Mutton Aloo Jhola:
Thoroughly wash the mutton pieces first and start marinating. To marinate add 1/2 teaspoons of ginger paste, garlic paste, turmeric powder, coriander powder, Kashmiri red chilli, salt and 2 tablespoons mustard oil and a give a goo mix well. Now allow the mixture to rest for 1 hour.
Heat oil in a pan and fry the peeled potato until it turns golden brown.
Take a pan and add 3 to 4 tablespoons of mustard oil. Once the oil starts emitting smoke, add sugar, bay leaf, dry chillies, black cardamom, cardamom, cloves and cinnamon stick once you get the aroma of the dry spices, add the chopped onion and keep stirring until they become golden brown.
Now add the ginger and garlic pastes and continue cooking on medium flame until oil is released. Once the masala starts releasing oil, add turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder, red chilli powder, a pinch of garam masala, mutton masala and salt. Give it a stir for 2-3 minutes. If the masala gets dry, add some water to avoid it from burning.
Once the masala is done, add the marinated mutton to it. Sauté the mutton for another 4-5 minutes. Stir the mutton continuously until it releases water.
Keep in mind that you need to sauté the mixture continuously to get better colour and taste. During the stirring, the meat must be cooked by 80 per cent.
Now add the fried potato pieces and give them a mix. Add 2 to 2-1/2 cups of warm water to it allowing it to come to a boil. Check if the meat is completely cooked or not.
Once the meat is done transfer it to a serving bowl. Sprinkle some coriander leaves on it.
Serve the mutton aloo jhola with rice.
Happy Eating.