Mutton curry(mansa jhola) Recipe

Recipe By Slurrp

Mutton curry, also known as mansa jhola, is a flavorful and aromatic dish made with tender mutton pieces cooked in a rich and spicy gravy. This traditional Nepali dish is a popular choice for special occasions and gatherings. The curry is made by slow-cooking the mutton with a blend of spices, onions, tomatoes, and yogurt, resulting in a tender and succulent meat with a thick and flavorful gravy. Serve this delicious mutton curry with steamed rice or naan bread for a satisfying meal.

3.8
25 Rating -
Rate
Non Vegdiet
1hr 29minstotal
30minsPrep
59minsCook
1hr 29m.total
30m.Prep
59m.Cook
Mutton curry(mansa jhola)
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ingredients serve

Ingredients for Mutton curry(mansa jhola) Recipe

  • 166.67 gram Mutton, Cut Into Pieces
  • 0.33 cup Yogurt
  • 0.67 tablespoon Ginger Garlic Paste
  • 0.33 teaspoon Turmeric Powder
  • 0.67 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 0.67 stick Cinnamon
  • 1.33 Cardamom Pods
  • 1.33 Cloves
  • 0.67 Onions, Finely Chopped
  • 0.67 Tomatoes, Finely Chopped
  • As required Water As Required
  • as required Fresh Coriander Leaves For Garnish

Directions: Mutton Curry(mansa Jhola) Recipe

Cooking Directions

  • STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
  • STEP 2.Heat oil in a pressure cooker and add whole spices like cinnamon, cardamom, and cloves.
  • STEP 3.Add chopped onions and sauté until golden brown. Then, add tomatoes and cook until they turn soft.
  • STEP 4.Add marinated mutton and cook until it changes color. Add water and pressure cook for about 20-25 minutes.
  • STEP 5.Release the pressure and check if the mutton is tender. Adjust the consistency of the gravy and garnish with coriander leaves.
  • STEP 6.Serve the mutton curry hot with steamed rice or naan bread.

Cooking Tips

  • Marinating the mutton for a few hours or overnight will enhance the flavor and tenderness.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • For a richer gravy, you can add a tablespoon of cashew paste or coconut milk.
  • If you don't have a pressure cooker, you can cook the mutton in a heavy-bottomed pot on low heat for about 1-2 hours until tender.

Storage and Serving

  • Leftover mutton curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Garnish with fresh coriander leaves and serve hot with rice or bread.
Nutrition
value
546
calories per serving
37 g Fat32 g Protein19 g Carbs9 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    32g
  • Carbs
    19g
  • Fiber
    9g

MacroNutrients

  • Carbs
    19g
  • Protein
    32g
  • Fiber
    9g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    92mg
  • Iron
    7mg
  • Vitamin A
    1193mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    85mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    68mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    138mg
  • Manganese
    < 1mg
  • Phosphorus
    348mg
  • Selenium
    6mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp