| NAME | Shil e Bata Lal Mangsher Jhol | ||
| COLOUR | RED | ||
| PAX | 6-8 protion | ||
| Cooking Time | 2 to 2.30 mint | ||
| SL.NO | INGREDIENTS | Quantity | UOM |
| 1 | Mutton (goat meat with bone, curry cuts) | 1 | kg |
| 2 | Mustard oil | 100-120 | ml |
| 3 | Onion | 400 | gm |
| 4 | Ginger | 40 | gm |
| 5 | Garlic | 40 | gm |
| 6 | Green Chilli | 15 | gm |
| 7 | Turmaric Powder | 8 | gm |
| 8 | Red Chilli Powder | 10 | gm |
| 9 | Cumin Whole | 10 | gm |
| 10 | Coriander Whole | 6 | gm |
| 11 | Sugar | 5 | gm |
| 12 | Salt | 25 | gm |
| 13 | Bay leaves | 4 | pcs |
| 14 | Cardamom Pods | 8 | pcs |
| 15 | Clove | 8 | pcs |
| 16 | Cinnamon Stick | 4 | pcs |
| 17 | Dried Red Chilli Whole | 4 | pcs |
| 18 | Garam Masala | 5 | gm |
METHOD
Making the Shil e Bata Paste:
This is the most critical part for the authentic flavor. Wash and peel the ginger, garlic, and green chilies.
Using a shil-nora (grinding stone), grind the ginger, garlic, cumin whole and coriander whole into a smooth paste. Add the green chilies and grind them as well.
Cooking
In the same oil, reduce the heat and add the whole spices for tempering: bay leaves, cinnamon, cardamom, cloves, and dried red chilies. Let them sizzle for a few seconds until fragrant.
Next, add the ginger-garlic-chili paste and continue to fry until the raw smell of the ginger and garlic is gone, and the oil starts to separate from the mixture.
Adding the Mutton:
Add the mutton pieces to the cooked masala. Increase the heat to medium-high and sauté the mutton for at least 15-20 minutes.
Stir vigorously and continuously to ensure every piece of meat is well-coated and seared. The meat will release its own water, and you should continue to cook it down until the oil starts to separate once more. Add salt to taste during this process.
Pour enough hot water to cover the mutton and to create the desired amount of thin gravy (jhol). Bring the curry to a rolling boil, then reduce the heat to a very low simmer. Cover the pot with a tight-fitting lid.
Final Touches:
Once the mutton and potatoes are cooked to perfection, turn off the heat.
Stir in the garam masala powder and a spoonful of ghee. These finishing touches add a final burst of aroma and a luxurious richness.
Cover the pot and let the curry rest for at least 10-15 minutes before serving. This allows the flavors to settle and the oil to rise to the top, creating a beautiful, glossy red finish.
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