Kochi Pathar Jhol | Bengali Baby Goat Meat Curry | Aloo diye Mangshor Jhol

This delectable Bengali dish, Kochi Pathar Jhol, is a light, flavorful mutton curry that is sure to please. Prepared with baby goat meat and a hearty helping of potatoes, this dish is easy to make and absolutely divine. The tender baby goat meat is cooked in a flavorful sauce of onions, garlic, ginger, and various spices that give the dish its unique flavor. The potatoes add a starchy, comforting texture that pairs beautifully with the succulent goat meat.

Serve it alongside steamed rice or your favorite roti for a complete meal. Not only will your taste buds be tantalized by the flavors of this curry, but its light texture will make it an ideal choice for those looking for a meal that won't weigh heavily on the stomach. Enjoy this delicious Bengali Baby Goat Meat Curry and savor the unique taste of home-cooked Indian cuisine.

A blog post that changed my outlook

In 2019, I added a special section to my blog post. This was one of the first articles I ever wrote, back when I was new to blogging and still learning how to handle online criticism.

Someone criticized my English and said my blog post wasn't well-written. It stung, but I was amazed by the support I got from others who defended my work and challenged the negativity. However, it was inspiring and taught me to be respectful and avoid quick judgments. It also showed me that anything you share online is open to criticism, and sometimes, things just aren't good.

Why is it important to update old blog posts?

This experience also pushed me to focus on improving my blog writing, not to impress anyone, but to create a better experience for my readers. I started the huge job of rewriting old posts while also coming up with new recipes. It was a lot of work since I didn't have a team to help. It took a lot of effort and dedication. Plus, this was also when I started putting more time into my YouTube channel!

It was a tough challenge, but I was determined to make it succeed.

Sunday Mutton Curry- Kochi Pathar Jhol

When some people criticized my dish's name, "Kochi Pathar Jhol," my first thought was to improve my English. But I decided to stand my ground and defend the name. I was sure "Kochi Pathar Jhol" was the right name in our local language, even if it didn't sound fancy to everyone. "Kochi" means baby and "patha" means goat. Everyone knows that Bengali Goat Meat Curry is super popular, and lots of people prefer baby goat instead of older goat because they think it makes the curry taste even better.

Defending the name- Kochi Pathar Jhol

If you love mutton or lamb, you probably know the difference between young goat (kochi patha) and meat with fat (rewaji mangsho). This amazing mutton curry is a favorite with Bengalis and needs no introduction. You might know it as Kochi Pathar Jhol, Mangshor Jhol, Bengali Mutton Curry, or Aloo diye Khasir Mangsher Jhol.

No matter what you call it, this dish is pure comfort food for Bengalis and is guaranteed to make you happy.

Kochi Pathar Jhol - Tips

People adore this recipe because it's so flavorful and has a wonderful texture. Imagine tender pieces of meat swimming in a spicy gravy, served alongside potatoes that soak up all the delicious curry flavors. A special mix of cumin, chili powder, coriander, and garam masala creates a unique taste that will definitely excite your taste buds. And the best part? It's easy to make, so you can enjoy this amazing dish in your own kitchen.

You won't be disappointed!

Bengali Runny Mutton Curry - the homefront

Mehebub has developed a fondness for his mother-in-law's (my mother's) mutton curry, and he persistently urges me to recreate the dish. However, considering our current weight and its upward trajectory, I believe it is prudent to limit our consumption of red meat. We reserve the indulgence of homemade mutton curry for just once a month.

Detailed Recipe

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Kochi Pathar Jhol | Aloo diye Mangshor Jhol | Bengali Baby Goat Meat Curry

Kochi Pathar Jhol, or Runny Mutton Curry, is a classic Bengali mutton or goat dish. This light curry features tender baby goat meat, prepared with just a few spices and absolutely no added fat.

Course Mutton

Cuisine Bengali

Keyword baby goat meat curry recipe, Debjanir Rannaghar, goat meat curry recipe, kochi pathar jhol recipe, mangshor jhol recipe, mutton curry recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 People

Calories 477kcal

Author Debjani Chatterjee Alam

Cost Rs 800

Ingredients

• 750 g Goat Meat medium pieces; use Baby goat meat
• 4 Potato
• 2 Onion
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 2 Tomato
• 100 g Curd
• 1 teaspoon Bengali Garam Masala
• 1 teaspoon Jeera /Cumin Powder
• 1 teaspoon Dhane/ Dhania / Coriander powder
• 1 teaspoon Turmeric Powder
• 2 Dried Red Chilies
• 2 Bay leaves
• 1 tablespoon Sugar
• 2 teaspoon Red Chili Powder
• 4 tablespoon Mustard Oil
• 1 teaspoon Ghee

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Instructions

Prep Work

• First, wash the baby goat meat and pat it dry.
• Next, prepare a marinade with half the turmeric powder, red chili powder, ginger-garlic paste, and yogurt. Let the meat soak in this marinade for about an hour and a half, or even better, leave it in the fridge overnight.
• While the meat is marinating, peel and cut the potatoes in half, and roughly chop the onions. Then, either blend the tomatoes into a paste or chop them finely.
• Now, heat some oil in a deep pan. Fry the potatoes until they turn a light golden color, but don't cook them all the way through. Take them out and set them aside.
• In the same oil, toss in a bay leaf, a dried red chili, the chopped onions, and a pinch of sugar. Cook until the onions become light brown.
• Add the remaining ginger-garlic paste, along with salt, red chili powder, garam masala powder, cumin powder, and coriander powder.
• Stir in the chopped or pureed tomatoes and cook over medium heat for about 5-7 minutes, until the oil starts to separate from the mixture.

Pressure Cooker Method

• Add the marinated goat meat and cook for another 5-7 minutes on medium heat. Now, move the meat and the partly cooked potatoes to a pressure cooker.
• Pour in enough hot water (3 cups) to cover everything, and pressure cook on medium heat for at least 4 whistles.
• Finally, once all the pressure has released, carefully open the lid of the pressure cooker.
• Let it simmer for 15 minutes.

Slow-cooking Method

• If you're not using a pressure cooker, cook the meat in the kadhai over low heat for about 1.5 hours.
• Make sure to add hot water now and then to keep the curry thin. After this time, check if the meat is tender enough; if not, keep cooking until it's nice and soft.
• In this menthod add potatoes, after one hour of cooking.

Final touch

• Finally, stir in some ghee for extra flavor.
• Your delicious Kochi Pathar Jhol is ready to enjoy with plain rice!

Notes

Substitution

I've included a pressure cooker method in this recipe to save time, but feel free to simmer the goat meat slowly in a kadhai if you prefer.

Nutrition

Serving: 150g | Calories: 477kcal | Carbohydrates: 29.5g | Protein: 39.5g | Fat: 22g | Saturated Fat: 5.6g | Cholesterol: 116mg | Sodium: 127mg | Fiber: 4.2g | Sugar: 6.3g

Pairing

These are my favorite dishes to serve with Kochi Pathar Jhol apart from Gorom Bhat!

Comfort Food Recipes

• Aam Kola Doi Chire Makha; the bowl full of comfort from both the houses I call home!
• Panta Bhat
• Exploring the unexplored: My take on Dhansak after attending the Food Fest at Parsee Club
• Jhuri Aloo Bhaja
• Kolkata Mutton Biryani | Calcutta Biryani
• Pork Jhol aka Bengali Pork Curry (with Aloo!)
• Charapona Macher Kabiraji Jhol aka Charapona Macher Jhol
• Pishpash aka Pish Pash, the Anglo-Indian Rice and Chicken Hotchpotch
• Aloo Posto
• Bengali Kolai Dal | Biulir Dal | Bengali Urad Dal Recipe
• Postor Bora | Bengali Poppy Seed Fritters
• Katoya Data Chorchori | Bengali Style Mix-veg with Drumsticks

Let's connect!

Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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