Mashor Jhol

Oriya Lamb Curry with Potatoes

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      55 min

Appears in
Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot

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.


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


  1. 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.
  2. Stir in the yogurt, salt, and sugar and cook for another 2 minutes. Stir in