Mansa Kancha Kadali Jhola with Bhaja Bhaat

Instructions

1. 1

   Prepare and Marinate Mutton

   • Wash the mutton pieces thoroughly and pat them dry. In a large bowl, combine the mutton with 1 tbsp of ginger-garlic paste, 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1 tbsp of mustard oil.
   • Mix well to ensure all pieces are evenly coated. Set aside to marinate for at least 20-30 minutes.
   • While the mutton marinates, peel and chop the raw bananas and potatoes into 1.5-inch chunks. Immediately place them in a bowl of water to prevent oxidation.
2. 2

   Sauté Aromatics and Onions

   • Heat the remaining 3 tbsp of mustard oil in a pressure cooker over medium-high heat until it is slightly smoking. This mellows its pungent flavor.
   • Reduce the heat to medium, add the bay leaves, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
3. 3

   Cook the Masala and Mutton

   • Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
   • Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's well-browned on all sides.
   • Reduce the heat to medium-low. Add the remaining 1/2 tsp turmeric powder, 1/2 tsp red chili powder, cumin powder, and coriander powder. Stir and cook for 1-2 minutes until the spices are aromatic.
   • Add the chopped tomatoes and salt. Cook for 5-6 minutes, stirring, until the tomatoes break down and oil begins to separate from the masala.
4. 4

   Pressure Cook the Mutton

   • Pour in 2 cups of hot water and stir well, scraping any browned bits from the bottom of the cooker.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles (approximately 20-25 minutes) until the mutton is about 80% tender.
   • Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
5. 5

   Add Vegetables and Simmer

   • Carefully open the cooker lid. Drain the water from the potatoes and raw bananas and add them to the curry.
   • Pour in another 1.5 to 2 cups of hot water, depending on your desired gravy consistency. Stir gently.
   • Bring the curry to a boil. Then, reduce the heat to low, cover with a regular lid (do not pressure lock), and simmer for 15-20 minutes, or until the vegetables are fork-tender and the mutton is fully cooked.
6. 6

   Finish and Serve

   • Stir in the garam masala powder and the slit green chilies. Let it simmer for another 2 minutes.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 5-10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.