Allergens in Mudhi Mansa: mustard.
Ingredients
Quantities for 4.
- 600g, bone-in, cut into 4cm pieces Mutton
- 120g (about 6 cups) Murmurapuffed rice, served alongside
- 3 medium, finely sliced Onion
- 8 cloves, crushed Garlic
- 3cm piece, grated Ginger
- 2 medium, chopped Tomato
- 2 medium, halved Potatooptional
- 5 tbsp Mustard Oil
- 2 Bay Leaf
- 1 piece, 3cm Cinnamon
- 4 Cardamom
- 5 Cloves
- 1 tsp, coarsely crushed Black Pepperthe signature heat of this dish
- 1 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 600ml, hot Water
- 4 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, pressure cooker, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the mutton with the turmeric, half the crushed garlic, the ginger and 1 tsp salt for at least 1 hour in the refrigerator, or overnight.
- Take the meat out of the fridge 30 minutes before cooking so it browns instead of steaming.
- Buy the puffed rice fresh and keep the bag sealed. Stale mudhi goes leathery and ruins the dish.
Method
- Heat the mustard oil in a pressure cooker until it smokes, then lower to medium and add the bay leaves, cinnamon, cardamom and cloves for 30 seconds.
- Add the sliced onion and fry 12 to 14 minutes, stirring often, until deep brown and shrunk to a third of its volume.This is where the colour of the gravy comes from. Stop at golden and the curry will look and taste thin.
- Stir in the remaining garlic and fry 1 minute, then add the tomato and cook 5 minutes until it collapses.
- Add the chilli powder, coriander powder and cumin powder with 3 tbsp water and fry 3 minutes until oil separates at the edges.
- Tip in the marinated mutton and brown it over high heat for 8 minutes, turning the pieces so every side catches.Do not add water here. Let the meat sear in the masala until it stops sticking on its own.
- Add the potato halves, the crushed black pepper and 1/2 tsp salt and stir for 2 minutes.
- Pour in the hot water, close the cooker and cook on high for 4 whistles, then on low for 12 minutes.
- Let the pressure drop naturally, open, and check that the meat pulls from the bone with light pressure; if not, simmer uncovered 10 minutes more.
- Simmer uncovered 5 to 8 minutes until the gravy coats a spoon but is still loose enough to soak into puffed rice.Keep it wetter than a normal curry. It has to run through the mudhi rather than sit on top.
- Stir in the garam masala and coriander, rest 10 minutes, and serve in bowls with the puffed rice heaped alongside for crushing in by hand.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
The mutton keeps 3 days refrigerated and improves overnight; reheat on low with a splash of water. Never store it mixed with the puffed rice. Add that fresh at the table.
Nutrition Medium estimate
One serving of Mudhi Mansa (565 g) is about 577 calories, or 103 calories per 100 g.
High protein: 37 g a serving, 26% of the calories
| Per serving565 g | Per 100 g | |
|---|---|---|
| Calories | 577 kcal | 103 kcal |
| Protein | 37.4 g | 7 g |
| Carbohydrate | 57.5 g | 10 g |
| of which sugars | 6.1 g | 1 g |
| Fibre | 6.4 g | 1 g |
| Fat | 22.2 g | 4 g |
| of which saturated | 3.3 g | 1 g |
| of which unsaturated | 16.5 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, murmura, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.