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A classic Odia mutton curry featuring tender mutton and soft potatoes simmered in a light, aromatic, and spicy gravy. This soul-warming dish from Odisha is perfect with steamed rice.
For 4 servings
Sauté Aromatics & Brown Onions
Cook the Masala Base
Sear the Mutton
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A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A classic Odia mutton curry featuring tender mutton and soft potatoes simmered in a light, aromatic, and spicy gravy. This soul-warming dish from Odisha is perfect with steamed rice.
This odia recipe takes 70 minutes to prepare and yields 4 servings. At 432.45 calories per serving with 37.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Curry
Finish and Serve
You can make this curry with chicken (Murgi Jhola). Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Add chunks of carrot or a handful of green peas along with the potatoes for extra nutrition and texture.
For a slightly thicker and richer gravy, you can add 2 tablespoons of cashew paste along with the tomato puree.
If you don't have a pressure cooker, you can cook this in a heavy-bottomed pot. It will take about 1.5 to 2 hours for the mutton to become tender. Add hot water as needed.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help boost immunity and support overall health.
One serving of Mutton Jhola contains approximately 580-620 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil used.
Mutton Jhola can be part of a healthy diet when eaten in moderation. It is an excellent source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, you can use leaner cuts of mutton and reduce the amount of oil.
Yes, you can cook it in a heavy-bottomed pot or Dutch oven. After searing the mutton and adding water, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process.
The best cuts for Mutton Jhola are bone-in pieces from the shoulder, leg, or ribs. The bones add a lot of flavor to the gravy.
The traditional Mutton Jhola has a thin, soupy gravy ('jhola'). If you prefer a thicker consistency, you can simmer the curry without the lid for 10-15 minutes after pressure cooking to reduce the liquid.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day. Reheat thoroughly before serving.