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    Recipes » Recipes » Mutton Recipes

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

    Published: Mar 8, 2012 · Modified: Apr 28, 2025 by Debjani · This post may contain affiliate links · 8 Comments

    ↓ Jump to Recipe

    This delectable Bengali dish, Kochi Pathar Jhol, is a light, flavorful 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.

    %Bengali Kochi Pathar Jhol Recipe debjanir Rannaghar

    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.

    Jump to:
    • A blog post that changed my outlook
    • Why is it important to update old blog posts?
    • Sunday Mutton Curry- Kochi Pathar Jhol
    • Defending the name- Kochi Pathar Jhol
    • Kochi Pathar Jhol - Tips
    • Bengali Runny Mutton Curry - the homefront
    • Detailed Recipe
    • Recipe Card
    • Substitution
    • Pairing
    • Comfort Food Recipes
    • Let's connect!
    • Kochi Pathar Jhol Pin for your Pinterest board?

    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

    Recipe Card

    %Bengali Kochi Pathar Jhol Recipe debjanir Rannaghar
    Print Pin

    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 Tbsp. Ginger Paste
    • 1 Tbsp. Garlic Paste
    • 2 Tomato
    • 100 g Curd
    • 1 Tsp. Bengali Garam Masala
    • 1 Tsp. Jeera /Cumin Powder
    • 1 Tsp. Dhane/ Dhania / Coriander powder
    • 1 Tsp. Turmeric Powder
    • 2 Dried Red Chilies
    • 2 Bay leaves
    • 1 Tbsp. Sugar
    • 2 Tsp. Red Chili Powder
    • 4 Tbsp. Mustard Oil
    • 1 Tsp. Ghee
    Get Recipe Ingredients

    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!

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    Comfort Food Recipes

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    Let's connect!

    Please inform me of your experience, and feel free to send a photo to dolonchttrj@gmail.com. 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.

    Kochi Pathar Jhol Pin for your Pinterest board?

    %Bengali Kochi Pathar Jhol Recipe debjanir Rannaghar Pinterest Pin
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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.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    1. Cbr says

      March 13, 2015 at 3:15 am

      am glad you liked it. @The Knife, it had been a while since I had made this. P loves it with alu in it.@Kaku, if you are down to Malviya Nagar Market, get the goat meat from there. I will email you the address. My dad in law get it from there, its prbaobly the best goat meat I have had. @Pinku, and a good nap after that!

      Reply
    2. Lucy says

      February 07, 2016 at 8:54 pm

      Hello I was wondering is curd the same as 'natural yogurt' which is plain unsweetened yogurt? Also is it ok to use 100% pure mustard seed oil or will it be too strong flavoured? Thanks.

      Reply
      • Debjani says

        February 08, 2016 at 11:21 am

        Hi Lucy,

        Curd is the natural yogurt with no added flavor! Coming to Mustard Oil, in Bengali cuisine we prefer to use Mustard Oil and the strong aroma signifies the typicality :). Here goes a link of Indian mustard oil I found in Amazon
        http://www.amazon.com/Dabur-Mustard-Oil-16-9Oz/dp/B003K2NH4Q

        Reply
    3. Lucy says

      February 07, 2016 at 8:57 pm

      Also it is hard to find goat mutton here in UK. Can I use sheep mutton instead or will it taste wrong? Thanks.

      Reply
      • Debjani says

        February 08, 2016 at 11:22 am

        Sheep Meat will work perfect!

        Reply
    4. Shalini says

      August 20, 2017 at 9:34 am

      Tried out your recipe today. Absolutely perfect. Exactly like the mangshor jhol from back home. Thank you!

      Reply
    5. Subhabrata Roy-Sengupta and says

      June 20, 2021 at 11:18 am

      Reminds me of the kochi pathar jhol my dad used to cook. Thak you for the recipe. Tried and absolutely loved it ma'am.
      Shubho

      Reply

    Meet Debjani

    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.

    Learn more about me →

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