The Food Diary ~~ Mutton Jhola and Basmati rice

 

In the frame|~~Mutton jhola and Basmati rice.
A pure Odia combo loved and heartily relished. Practiced as a Sunday ritual in almost every odia household. One can say its a match made in heaven.😍🤤
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Today while preparing mutton in my kitchen I became quite nostalgic. It reminded me of thousands of Sundays filled with the warmth of family members, fun, food and especially our beloved Mutton jhola.
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I distinctly remember how granny( jejema) used to prepare the mouth-watering curry in a "dekchi" on a clay stove.The masala used by her was perfectly ground on grindstones(hand grinder) which brought out the real authentic taste of the meat and the gravy along with the medium sized cut aloo(potato) pieces dumped into the gravy, thoroughly roasted in the masala.
The curry was completely slow cooked for almost 2-3 hours until the mutton pieces became succulent, tender and soft. Even I can recall, how as a child I enjoyed to smell the lingering scent of mutton jhola coming out from my fingers, after having a stomach-filling, soulful lunch.
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Gone are those lovely days but the memories are still so fresh. Even while writing this my mouth is salivating making me crave for that granny special "MUTTON JHOLA".
Recreating and reliving my sweet memories always hold a piece of heart in it.
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So here's my spicy 'n' yummy tribute to the Odia Sunday ritual.❤️😍
Recipe:

1. Firstly wash 800kg of mutton thoroughly. Then marinate it with 1/4 tsp of turmeric powder, 1 tsp of chilli powder, 1tsp of mustard oil and salt as per taste. Refrigerate it for half an hour.

2. In a kadhai heat 3-4 tbsp of mustard oil. Add 2 bayleaves, 1 1/2 inch cinnamon, 2 black cardamoms, 3-4  green cardamon, 4 cloves & 9-10 black pepper corns.

3. Then add the paste of  3-4 medium sized onions, 1inch ginger, 10-12 garlic pods, 5-6 Kashmiri red chillies which got to be soaked in warm water for 15-20 mins. into the kadhai. Cook till the raw smell goes off.

4. Then add 1 tbsp of red chilli powder, 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of jeera powder, 1 tsp garam masala powder and salt as per taste.

5. Add puree of 5 medium tomatoes into it and cook till the oil releases on top.

6. Once the masala is done properly and it releases a nice cooked aroma, add 800kg of marinated mutton along with 1/2 cup of hot water. Keep cooking on low heat till all the water evaporates and oil is separated. Keep cooking on low heat by adding hot water to it till the mutton becomes succulent, nice and tender.

7. Then garnish the curry with some freshly chopped coriander leaves and serve hot with rice or roti.

8. Do try the recipe and share with me your experience.

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