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Wednesday, December 8, 2010

Mansa-kaleji Jholo

Cooking Time Required : 1 hour
Cost of preparation: 200-225 rupees

Ingredients: Mutton ( 600 gm ), liver ( 200 gm ), potato ( 1 large, optional ), onion ( 2 nos, large ), tomato ( 1 no., large ), red chilli ( 4-5 nos ), ginger garlic paste ( 2 tbs ), sour curd ( 1 tbs ), mustard oil ( 7-8 tsp ), turmeric ( 1 tsp ), cardamon ( 2-3 nos ), cinnamon sticks ( 2 inch long ), bay leaf ( 2-3 nos ), coriander seeds ( 2 tsp ), cumin seeds ( 1 tsp ), cloves ( 2 nos ), chilli powder ( 1 tsp ), salt .

Preparation: Dice 1 onion into big chunks and grind the other onion along with the cinnamon, cardamon, cloves, bay leaves, corinader seeds and cumin seeds.

Add salt, turmeric, 1 tsp ginger garlic paste, diced onion, curd, 1 tsp mustard oil and chilli powder to the mutton and liver pieces. Mix well and allow to marinate for an hour.

Cooking: Heat 2-3 tsp mustard oil in a pressure cooker. Add the red chillis and the diced tomato. Stir fry for 3-4 mins. Add the marinated mutton and liver pieces.

Close the pressure cooker and allow for 1-2 whistles. Remove from stove and keep aside.

Heat a wok. Add the remaining oil. Cut the potato into long slices and add to the wok. Stir fry till golden brown. Remove and keep aside.

Add the ground masala to the wok. Stir fry for 4-5 mins. Add the ginger-garlic paste . Cook till the raw smell goes off.

Transfer the contents of the wok to the pressure cook containing the mutton. Add the potato pieces along with 2 cups of boiling water. Close the lid and boil for 10-15 mins or till 2-3 whistles.

Remove from fire and allow for the steam to escape. Serve with rice and raita.

Note: The liver can be omitted if one does not pefer consuming it.

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