Mangshor jhol is this word I had been hearing since my early childhood. I didn’t remember any Sunday I missed without Bengali Mutton Curry/Mangshor Jhol. Every Sunday my father used to bring mangsho(mutton) and fish for Grandfather as my Grandfather never touched mutton. So in Bengal ‘Sunday’ and ‘mangshor jhol’ are very synonymous. Actually, the mutton recipe means mangshor jhol which we know since childhood what my mother used to prepare with ada rosun Banta in sil-Nora(ginger garlic paste with the use of an oblong stone piece on a large stone square piece). Now only we came to know there are many recipes we can prepare with mutton. You can visit my other mutton recipes are Mutton & Potato Korma, Mutton Do Pyaza, Holi Special Mutton Masala, spicy kosha pathar mangsho, spicy Kashmiri mutton rogan josh, spicy Rajasthani laal maas,
Ingredients
For marination and gravy
- 400 gm- Mutton
- 6- Potato small-sized
- Onion – 4 medium-sized onions
- 1 tsp- Ginger paste and Garlic paste
- 1 tbsp- Cumin powder, Coriander powder, and Turmeric powder
- Salt
- 1 tsp- chili/Mirch Powder
- ½ cup- Mustard oil
- 4 green chilies (slit)
- ½ tsp- Garam masala powder
For tempering
- 2 Bay leaf (tej patta)
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 cloves (Laung)
- 1 Dry Red Chillies
- Cinnamon Stick (Dalchini)
How to make Mutton Curry/Mangshor Jhol
To begin making the Mutton Curry/Mangshor Jhol recipe, wash and drain the water from the mutton pieces. Marinate the mutton pieces with 1/2 teaspoon ginger paste,1/2 teaspoon garlic paste, 2 teaspoon turmeric powder, and salt 2 tbsp. Mix well. Cover and keep the meat for 20-30 minutes. Peel the potatoes cut them into halves horizontally, wash and keep them aside.
Mixed with a little salt and turmeric powder to the potatoes and fry till golden brown. Keep them aside.
Add 3 teaspoons of oil. Temper the oil with the ingredients (‘For tempering’). then add chopped onion and cook till the onion turns soft.
Add the rest of the ginger paste and garlic paste and saute them.
Now add the marinated mutton pieces and sauté it for another 4-5 minutes.
Add all the dry masalas and stir continuously till oil starts separating from the sides of the Kadai. Add fried potato pieces and give it a final mix. Now add 2 to 2-1/2 cups of warm water and cover the lid.
You can transfer it to a pressure cooker for faster cooking (On high heat 3-4 whistle) or you can cook it in the Kadai/oak with the lid on slow heat until the meat is done.
When the meat is done transfer it to a serving bowl. Drizzle a pinch of garam masala powder. Cover and let it rest for a few minutes. Serve hot.
Serve this delicious Mangsher Jhol along with steamed rice
Bengali Mutton Curry/Mangshor Jhol
Equipment
- Kadai
- Spatula
- mixing bowl
- blender
Ingredients
For gravy and tempering
- 400 gm mutton
- 6 Potatos
- 3 Onion
- 2 tbsp ginger-garlic paste
- 1 tbsp cumin powder
- 1 tbsp Coriander Powder
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 1/2 tbsp Garam masala
- salt
- 3 oil
- 4 green chilies
For tempering
- 2 Cardamom
- 1/2 inch cinamom stick
- 2 bay leaves
- 4 Cloves
- 1 dry red chili
Instructions
- To begin making the MuttonCurry/Mangshor Jhol recipe, wash and drain the water from the mutton pieces.Marinate the mutton pieces with 1/2 teaspoon ginger paste,1/2 teaspoon garlicpaste, 2 teaspoon turmeric powder, and salt 2 tbsp. Mix well. Cover and keepthe meat for 20-30 minutes. Peel the potatoes cut them into halves horizontally, wash and keep them aside.
- Mixed with a little salt andturmeric powder to the potatoes and fry till golden brown. Keep them aside.
- Add 3 teaspoons of oil.Temper the oil with the ingredients ('For tempering'). then add chopped onionand cook till the onion turns soft.
- Add the rest of the gingerpaste and garlic paste and saute them.
- Now add the marinated mutton pieces and sauté it for another 4-5 minutes.
- Add all the dry masalas andstir continuously till oil starts separating from the sides of the Kadai. Addfried potato pieces and give it a final mix. Now add 2 to 2-1/2 cups of warmwater and cover the lid.
- You can transfer it to apressure cooker for faster cooking (On high heat 3-4 whistle) or you can cookit in the Kadai/oak with the lid on slow heat until the meat is done.
- When the meat is done,transfer it to a serving bowl. Drizzle a pinch of garam masala powder. Cover and let it rest for a few minutes. Serve hot.
- Serve this delicious MangsherJhol along with steamed rice