Mangshor jhol is this word I had been hearing to since my early childhood. I didn’t remember any Sunday I missed without BengaliMutton Curry/Mangshor Jhol. Every Sunday my father used to bring mangsho(mutton) and fish for Grandfather as my Grandfather never touched mutton in Bengal ‘Sunday’ and ‘mangshor jhol’ are very synonymous.Actually, the mutton recipe means mangshor jhol which we know since childhoodwhat my mother used to prepare with ada rosun Banta in sil-Nora(ginger garlic paste with the use of an oblongstone piece on a large stone square piece). Now only we came to know there aremany recipes we can prepare with mutton
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