Savour in ‘Mansa Jhola,’ or Odisha-style mutton curry, a flavourful dish featuring tender mutton cooked with aromatic spices and golden-fried potatoes.
1 kg mutton, 5 peeled and halved potatoes, 300 g finely chopped onion, 2 tbsp onion paste, 2 tbsp garlic paste, 2 tbsp ginger paste, 1 tsp cumin powder, 1½ tsp coriander powder, 1 tsp turmeric powder, 2 tsp red chilli powder, 1 tbsp Kashmiri chilli powder, 4 tbsp mustard oil, 1 tsp garam masala, 1 tsp mutton masala, 1 tsp sugar, salt to taste.
Thoroughly wash the mutton pieces and marinate with ½ tsp each of ginger paste, garlic paste, turmeric, coriander powder, Kashmiri red chilli, salt, & 2 tbsp mustard oil.
Heat oil in a pan and fry the peeled potatoes until golden brown.
In another pan, heat 3-4 tbsp mustard oil, then add sugar, bay leaf, dry chillies, black cardamom, cardamom, cloves, and cinnamon.
Once fragrant, add chopped onions and cook until golden brown. Add ginger and garlic pastes, cooking until the oil separates.
Mix in turmeric, cumin, coriander, Kashmiri red chilli powder, red chilli powder, a pinch of garam masala, mutton masala, and salt.
Stir for 2-3 minutes, adding water if needed. Add the marinated mutton and sauté for 4-5 minutes until it releases water.
Incorporate the fried potatoes and 2-2½ cups warm water, bringing 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.