Mashor Jhol

Name: Mashor Jhol
Prep time: 10 min
Cook time: 42 min
Total time: 55 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 tablespoon chopped cilantro to garnish; 4 to 6 baby potatoes, peeled; 1 teaspoon sugar; 1 teaspoon salt; ½ cup plain yogurt; 1 teaspoon cayenne pepper powder; ½ teaspoon ground turmeric; 1½ pounds boneless lamb, trimmed of all visible fat; 3 or 4 whole cloves; 4 green cardamom pods; 1 (3-inch) cinnamon stick; 1 or 2 bay leaves; 2 tablespoons grated fresh ginger; 1 medium onion, thinly sliced; 3 tablespoons mustard oil

Oriya Lamb Curry with Potatoes

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
55 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

Potatoes hold center stage alongside the lamb in this nuanced curry from Odhisha. The gravy is relatively thin and subtly spiced, though the fragrance of ginger is quite distinct. It makes for an excellent party dish and can be made ahead as it tastes even better the next day. This curry is best served with steamed rice or chapatis.

Ingredients

3 tablespoons mustard oil
1 medium onion, thinly sliced
2 tablespoons

Asia
India
Odhisha
Main course
Spicy
Gluten-free

Method

Set the Instant Pot® to Sauté mode and heat the mustard oil for 1 minute. Add the onion and ginger and cook for 4 minutes. Add the bay leaves, cinnamon stick, cardamom pods, cloves, lamb, turmeric, and cayenne pepper powder, and sear the lamb for 4 to 5 minutes.
Stir in the yogurt, salt, and sugar and cook for another 2 minutes. Stir in