Smaller the Goat tastier softer the curry 🙂 and that’s why this runny Goat meat/ lamb curry from Bengal is known as Kochi Pathar Jhol… Kochi means “Small” and Patha depicted for “Goat”…. This dish requires no introduction at all! Kochi Pathar Jhol or Pathar Mangsher Jhol is a comfort food to the Bongs! They love to have it at pastr of their lethargic Sunday Lunch along with plain rice…. 😆
Almost every Bengali family has their own signature recipe of Pathar Mangsher Jhol and my family is not an exception and the best part is we all believe that no-one can make better Kochi Pathar Jhol than our respective mothers :mrgreen:! I still remember my memories of Sunday lunch…We used to have this Jhol almost every Sunday… We had a 16 membered family including house helps and at that time our family budget allowed to purchase 1 kg mutton for the entire family which means 1 or maximum 2 pieces per member and that 1 or 2 piece was supported by 2 big chunk of potatoes…. Resources were limited but not the taste! That Big chunk of potato was tastier than the mutton to me and till date I just can’t imagine Pathar Mangsher Jhol without Potatoes!
Hubby 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 Maa) but given to our excess weight and day by day increase 😆 …. I feel it’s better to avoid Red meat as much as possible 😛 …. I just have limited our mutton consumption once in a month….
- Mutton: 750 g (divided into at least 8-10 pieces)
- Potato: 3-4 medium sized cut into halve
- Onion: 2; big; roughly chopped
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1 Tsp.
- Tomato: 2 (chopped/ Pureed)
- Curd: 100 g
- Garam Masala: 2 Tsp.
- Jeera /Cumin Powder: 1 Tsp.
- Dhane/ Dhania / Coriander powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Dried red chilly: 2
- Bay leave: 1-2
- Sugar: 1 Tbsp.
- Red Chili Powder: 2 Tsp.
- Mustard Oil: 4 Tbsp.
- Wash and pat dry Mutton pieces.
- Prepare marinade with half of turmeric powder, red chilli powder, ginger-garlic paste and curd and add mutton pieces to the marinade and leave it for 1.5 hours. I prefer to marinate mutton overnight.
- Hit oil in a deep pan and fry potatoes till those turn golden yellow (not fully done) and keep them aside.
- In the same oil add bay leaf, dried red chilli and chopped onions and sugar. Sauté till onions turn light brown.
- Add remaining ginger-garlic paste, salt, red chilli powder, Garam masala powder, Cumin Powder and Coriander powder.
- Add chopped/ pureed tomatoes to the mixture and cook for 5-7 minutes in medium flame till oil separates out from the mixture.
- Add marinated mutton to the mixture and cook for at least 5-7 minutes in medium flame.
- Now transfer mutton to a pressure cooker and add fried potatoes.
- Add sufficient hot water to the mixture and pressure cook in medium flame (at least 5-7 whistles required).
- Open the lid of the Pressure Cooker after the pressure drops completely.
- Kochi Pathar Jhol is now ready to serve. You can serve it with plain rice.