Kochi Pathar Jhol | Aloo diye Mangshor Jhol | Bengali Mutton Curry

They say the smaller the Goat tastier the curry about Kochi Pathar Jhol 🙂  This probably is the reason the famous runny Goat meat curry from Bengal is known as Kochi Pathar Jhol! Kochi means “Small” and Patha is depicted as “Goat”.

Sunday Mutton Curry

This runny and flavorful mutton curry requires no introduction at all especially to the Bengalis! Call the runny Mutton Curry with big potato chunks by any name, Kochi Pathar Jhol or  Mangshor Jhol or the Bengali Mutton Curry or Aloo diye Khasir Mangsher Jhol is comfort food to the Bongs! We love to have it as part of our lethargic Sunday Lunch along with plain rice. 😆 . We discuss politics cricket to Bollywood over our plate full of rice and bowl full of Mangshor Jhol. Now especially for the Mangsher Jhol, we prefer smaller goats or Kochi Patha and hence the name Kochi Pathar Jhol.

Kochi Pathar Jhol - Tips

This curry requires lean meat, given we treat it as a comfort dish. I don't use Mutton with fat to make my Sunday special Mangshor Jhol.

Is there a signature recipe available for Kochi Pathar Jhol?

Almost every Bengali family has its own signature recipe of Pathar Mangsher Jhol and my family is not an exception. The best part is we all believe that no one can make better Kochi Pathar Jhol than our respective mothers ! I still remember my memories of Sunday lunch; We used to have this Jhol almost every Sunday.

We had a 20 membered family including house helps and at that time our family budget allowed us to purchase 1 kg mutton for the entire family which means 1 or a maximum of 2 pieces per member and that 1 or 2 pieces were supported by 2 big chunks of potatoes. Resources were limited but not the taste! That Big chunk of potato was tastier than the mutton to me and to date, I just can't imagine Pathar Mangsher Jhol without Potatoes!

Bengali Runny Mutton Curry

Mehebub is a great fan of this runny Mutton curry especially prepared by his Mother-in-Law and almost every Sunday he tries to convince me to make it (with a special request to follow the typical recipe of my Mother). However considering our increasing weight and the day-by-day increasing trend of it 😆 , I feel it's better to avoid Red meat as much as possible 😛 . I just have limited our mutton consumption to once a month, at least the homemade ones.

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• Exploring the unexplored: My take on Dhansak after attending the Food Fest at Parsee Club
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• 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!

I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

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