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Mansa Jholo / Mutton Curry (Traditional/Old Method) How To Make


  • 3-4 cups puffed rice
  • 1/3 cup mutton gravy/jholo ( just warm, not too hot or cold )
  • 2-4 pieces of mutton (from same curry)
  • 1-2 small pieces of mutton fat or charbi (also from the same curry)
  • 1/2 of a small onion ( chopped into thin pieces )
  • 2 green chilis (finely chopped)
  • 2 tsp chopped coriander
  • 1 small tomato (finely chopped)
  • 1/4 th of a small cucumber (chopped into thin long pieces)
  • 1 tsp mustard oil
  • pinch of salt (optional)
Preparation - Wash the mutton pieces and drain away all the water. Add salt, turmeric and 1 tsp mustard oil. Mix well and keep aside.
Cut the onions into medium sized pieces. Crush lightly using a mortar and pestle. Keep aside.
Also crush the ginger and garlic in the same way but just a little more fine.
Cut the potatoes into big chunks.

How To Cook

 Heat the oil in a pressure cooker.

Add the potatoes and fry till golden brown. Remove and keep aside.

Add the red chillis followed by the cardamom, bay leaf and cinnamon sticks to the hot oil. Fry till they turn fragrant.

Add the onions, ginger and garlic. Fry them on low flame till they turn quite red in color. (This is a sign that the onions have started turning sweet due to the caramelization process)

Next add the mutton pieces. Fry them till they stop oozing water. You do not have to stir continuously. Keep the lid on the cooker without completely closing it. Stir once every few minutes. This process takes a long time so keep patience ( grab a snack/drink something if all that heavenly smell is making you hungry ).

Once you see that the mutton pieces start leaving oil ( a sure sign that the water had dried up ), add 1 1/2 - 2 cups of boiling water along with the fried potato pieces. Adjust salt. Close the lid and cook for 2-3 whistles. Remove from flame.

Allow steam to escape before opening lid. Check if the mutton is done. Else add another half cup water and cook for another 1-2 whistles.
Serve hot with rice/rotis.