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Manksho Jhol

Manksho Jhol
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Manksho Jhol Recipe, How To Make Manksho Jhol Recipe

Mutton Cooked in light gravy. An all time favorite in East India.

About Recipe

How to make Manksho Jhol

(2 ratings)
2 reviews so far
Prep time
120 mins
Cook time
mins
Total time
120 mins
Manksho Jhol
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 16, 2016


Ingredients used in Manksho Jhol
• Meat (lamb or goat) - 2 lbs.
• Garlic - 5 numbers.
• Ginger - 1 numbers.
• Medium onion - 2 numbers.
• Red chili pepper (dried) - 8 numbers.
• Cardamom - 5 numbers.
• Cinnamon - 1/2 numbers.
• Cloves - 5 numbers.
• Mace - 1/4 teaspoons.
• Peppercorns - 6 numbers.
• Coriander powder - 1 teaspoons.
• Cumin seed powder - 1/2 teaspoons.
• Potato - 2 large.
• Cooking oil - 5 tablespoons.
• Ghee - 1 teaspoons.
• Salt - to taste.
• Water - 3 cup.
• Cilantro - 1 bunch.
• Turmeric powder - 1 teaspoons.
• Sugar - 1/2 teaspoons.
• Bay leaf - 2 leaf.
• Red chili powder - 1 teaspoons.
Method:
1. Marinate the Meat first: 2. For the masala paste: Grind from Garlic to Peppercorns in a mixer. Add 4 tbsp water also use only half onion for the paste. Now extract the juices from the paste. 3. Cut the meat into small cube like pieces of 1 inch by 1 inch. Wash it properly. 4. Add the half cup yogurt, masala paste juice from 2, coriander powder, cumin powder, red chili powder and turmeric powder. Mix it properly with the meat and let it marinate for an hour. (the more the better) 5. Peel and cut the potato into large pieces of like 1 inch by 1 inch and keep it aside. 6. Heat the oil, add the bay leaves, sugar and fry for 1 min. Add the sliced onions, and fry till light brown. 7. Add the marinated meat and bring it to full boil. Add the potatoes and reduce the heat to medium heat. Cover the pan and let it fry for 20 min. 8. Check to see if the potato is boiled properly. Remove the potatoes once boiled, and keep it aside. 9. Cover the pan and fry it till oil starts coming out. (Remember not to be hasty and keep on stirring frequently till oil has come out completely) 10. Next add the water and bring it to boil on full heat. Reduce the heat to medium, cover the pan and let it simmer for 20 min. (till the meat has become tender) 11. Add the potatoes and let it simmer for another 10 min. Remove from heat and add the ghee. Garnish it with finely chopped cilantro. Serve hot with plain white rice.





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Recent comments

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vahuser Posted on Sun Mar 07 2010

I am a good cook who prepares mughlai foods like Qurma,Kaleji gurda,Boti Keema,Mutton Biriyani with ease.But from sanjayji i learnt Methi Chicken and many more to perfection.I complimented him on Methi chicken, once again doing so on Mangshore Jhol(M

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vahuser Posted on Sun Mar 15 2009

Mr Thumma, i'm following your recipes for couple of months back and i must say your recipes are great and easy to do. particularly you explain recipes in video in a easy way. my birth place is West Bengal and i should say you have given an authent

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