Mutton Jhola
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
5 steps. 50 minutes total.
- 1
Step 1
- a.Sauté Aromatics & Brown Onions
- b.Heat mustard oil in a pressure cooker over medium-high heat. Once it's lightly smoking, reduce the heat to medium.
- c.Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- d.Add the thinly sliced onions and fry for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the curry's color and flavor.
- 2
Step 2
- a.Cook the Masala Base
- b.Add the ginger-garlic paste and cook for 2-3 minutes until the raw aroma disappears.
- c.Stir in the tomato puree, turmeric powder, red chilli powder, coriander powder, and cumin powder.
- d.Mix everything well and cook the masala for 7-8 minutes, stirring occasionally. Continue until the masala thickens and you see oil separating from the sides.
- 3
Step 3
- a.Sear the Mutton
- b.Add the mutton pieces to the cooker and increase the heat to high.
- c.Sauté for 5-7 minutes, stirring continuously, until the mutton is well-seared and browned on all sides. This helps to lock in the juices.
- 4
Step 4
- a.Pressure Cook the Curry
- b.Add the halved potatoes, salt, and 3 cups of hot water. Give everything a good stir to combine.
- c.Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
- d.Reduce the heat to medium and cook for 15-20 minutes (approximately 4-5 more whistles) until the mutton is tender.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat and let the pressure release naturally, which takes about 10-15 minutes.
- c.Carefully open the cooker. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
- d.Stir in the garam masala powder and garnish with freshly chopped coriander leaves.
- e.Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld together beautifully. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic flavor, do not skip the mustard oil. Heat it well until it's lightly smoking to remove its pungent raw smell.
- 2Browning the onions properly until deep golden is crucial for the color and flavor of the gravy.
- 3Searing the mutton well before pressure cooking helps to lock in the juices and adds a rich depth to the curry.
- 4Always use hot water for the gravy to maintain the cooking temperature and ensure the mutton stays tender.
- 5For more tender mutton, you can marinate it for 30 minutes with a little turmeric, salt, and ginger-garlic paste before cooking.
Adapt it for your goals.
Protein Swap
You can make this curry with chicken (Murgi Jhola). Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Add VegetablesAdd Vegetables
Add chunks of carrot or a handful of green peas along with the potatoes for extra nutrition and texture.
Creamier GravyCreamier Gravy
For a slightly thicker and richer gravy, you can add 2 tablespoons of cashew paste along with the tomato puree.
Cooking MethodCooking Method
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.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
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.
Anti-inflammatory Spices
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help boost immunity and support overall health.
Frequently asked questions
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.