Mudhi Mansa with Onion Fritters

Instructions

1. 1

   Marinate the Mutton: In a mixing bowl, combine the mutton pieces with 1 tbsp of ginger-garlic paste, 1/2 tsp of turmeric powder, and 1/2 tsp of salt. Mix thoroughly to coat the mutton. Set aside to marinate for at least 30 minutes.

2. 2

   Prepare the Curry Base: Heat mustard oil in a pressure cooker over medium-high heat until it is hot and just begins to smoke. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.

3. 3

   Sauté Aromatics: Add the thinly sliced onions to the cooker. Sauté for 10-12 minutes, stirring occasionally, until they turn a deep golden brown. Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for another minute until the raw aroma disappears.

4. 4

   Cook the Masala: Reduce the heat to low. Add the powdered spices: remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning. Add the chopped tomatoes and cook for 5-7 minutes, until they soften and oil begins to separate from the masala.

5. 5

   Sear and Pressure Cook Mutton: Add the marinated mutton and cubed potatoes to the cooker. Increase the heat to high and sear for 5-7 minutes, stirring frequently, until the mutton is well-browned on all sides. Pour in 2 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping any bits from the bottom. Secure the lid.

6. 6

   Pressure Cook until Tender: Cook on high heat for 5-6 whistles, then reduce the heat to low and simmer for 10 more minutes (total cooking time approx. 20-25 minutes). Turn off the heat and allow the pressure to release naturally.

7. 7

   Finish the Curry: Once the pressure has released, open the lid. Check if the mutton is tender. If the gravy is too thin, simmer it without the lid for 5-10 minutes to reach a slightly thick, flowing consistency. Stir in the garam masala powder.

8. 8

   Assemble and Serve: To serve, place about 2 cups of fresh mudhi in a large bowl. Pour a generous ladle or two of the hot mutton curry over it. Top with a sprinkle of finely chopped raw onion and fresh coriander leaves. Squeeze a wedge of lemon over the top. Mix everything together quickly and serve immediately to enjoy the crunch.