Mangsher Jhol | Bengali Mutton Curry
Soft goat meat is cooked with potatoes and mild spices to make the classic Bengali dish Mangsher Jhol, also known as Bengali Mutton Curry.
Yield: 8 people
Materials
- 1 kg Mutton
- 5-6 no Potatoes, medium cut into halves
- 500 gms Onion chopped
- 1 no Tomato, medium chopped
- 1 tablespoon Garlic Paste
- 1½ tablespoon Ginger Paste
- 2½ teaspoon Coriander Powder
- 2½ teaspoon Turmeric Powder
- 1½ teaspoon Red Chilli Powder
- ¼ teaspoon Garam Masala Powder
- 2¼ cups Mustard Oil
- Salt to taste
- ½ teaspoon Sugar
- 1 inch Cinnamon
- 1 teaspoon Ghee
Instructions
- Wash and clean the mutton pieces to remove dirt. Later pat dry the mutton pieces.
- Now take the mutton pieces in a big vessel and marinate with salt, turmeric powder and 2 tablespoons of mustard oil for 30 minutes.
- Meanwhile, heat oil in a wok and fry potatoes using salt and turmeric powder.
- After the potatoes are fried, remove them from oil and keep aside.
- Now in the remaining oil, add cinnamon stick and after that add chopped onions.
- Keep on stirring until the onions turn translucent. While frying onions you can add sugar as little sugar will help the onion frying faster.
- Next add ginger and garlic paste and combine well.
- Now add marinated mutton pieces and cook under medium to high flame. Stir often to prevent burning.
- After that add green chilli followed dry spices including turmeric powder, coriander powder, garam masala powder, and red chilli powder. Mix well and cook under low heat by covering the wok with a lid.
- Slowly mutton will release water and at this moment add chopped tomatoes.
- When tomatoes are half cooked, add fried potatoes and cook for some more time.
- After cooking for sometime, oil will start to separate. At this time, transfer the mutton curry to a pressure cooker and add hot required hot water. Adjust the salt.
- Close the lid of the pressure cooker and wait for 4 to 5 whistle over high heat.
- Keep on low heat for another 5 minutes and finally turn off the gas.
- Allow to release the pressure and then slowly open the lid and add ghee on top and then mangsher jhol is ready to serve.