Bengali Mutton Curry/Mangshor Jhol
Mangshor jhol this word I had been listening since my early child hood. 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 mutton recipe means mangshor jhol what we know since childhood what my mother used to prepare with ada rosun banta in sil-nora(ginger garlic pastewith the use of a oblong stone piece on a large stone square piece). Now only we came to know there are hundreds of recipe we can prepare with mutton.
- Course : Main Course
- Cuisine: Indian
- Prep Time 15 minutes
- Cook Time 45 minutes
- Total Time 1 hour
- 500g- Mutton
- 3- Potato medium-sized
- Onion – 4 medium-sized onions
- 1 tsp- Ginger paste and Garlic paste
- 1 tbsp- Cumin powder,Coriander powder and Turmeric powder
- 1 tsp- chili/Mirch Powder
- ½ cup- Mustard oil
- 4 Green chillies (slitted)
- ½ tsp- Garam masala powder
- 2 Bay leaf (tej patta)
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 2 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 mutton pieces. Marinate the mutton pieces with 1/2 teaspoon ginger paste,1/2 teaspoon garlic paste, 2 teaspoon turmeric powder and salt 2 tspoon. Mix well. Cover and keep the meat for 20-30 minutes. Peel the potatoes, cut into halves horizontally, wash and keep aside.
- Mixed with little salt and turmeric powder to the potatoes and fry till golden brown. Keep them aside.
- Add 3 teaspoons 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 cook till oil separates.
- 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 pressure cooker for faster cooking (On high heat 3-4 whistle) or you can cook it in the kadai/oak with lid on slow heat until the meat is done.
- When the meat is done transfer it in a serving bowl. Drizzle a pinch of garam masala powder. Cover and let it rest for few minutes. Serve hot.
- Serve this delicious Mangsher Jhol along with steam rice