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.
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 lookout
- why it is important to work on old blog posts?
- Sunday Mutton Curry- Kochi Pathar Jhol
- Defending the name- Kochi Pathar Jhol
- Kochi Pathar Jhol - Tips
- Bengali Runny Mutton Curry
- Detailed Recipe
- Recipe Card
- Comfort Food Recipes
- Let's connect!
- Kochi Pathar Jhol Pin for your Pinterest board?
A blog post that changed my lookout
Back in 2019, I decided to include this particular section in my blog post. It's one of the first posts I ever wrote, back when I was just starting out and had little knowledge about blogging or dealing with trolls. Surprisingly, I received some screenshots from a friend showing someone criticizing my English skills and the title of the post, claiming that my writing was unsophisticated. It was disheartening to hear, but what surprised me even more was the overwhelming support I received from others who defended my writing and called out the harsh commenter. It was a truly uplifting experience that taught me the importance of respect and not judging others prematurely. I also learned that when you put your writing out there on the internet, it's open for public scrutiny, and if something is bad, it's just bad.
why it is important to work on old blog posts?
Additionally, this marked the moment when I delved into the realm of writing for my blog. Not out of a desire to impress others, but rather to cultivate an exceptional experience for my readers. I embarked on the monumental task of revamping old posts while simultaneously concocting fresh recipes. This endeavor proved to be an immense undertaking, as I lacked a team to aid me in blog management. It demanded copious amounts of diligence and commitment. Moreover, this was also the period during which I allocated time to nurture my YouTube channel! Balancing both the blog and the YouTube channel proved to be a formidable challenge, yet I remained resolute in my determination to make it thrive. Consequently, I worked diligently on content for both platforms concurrently, resulting in the creation of extraordinary material that has been embraced by countless individuals.
Sunday Mutton Curry- Kochi Pathar Jhol
When faced with trolling, my initial response was to improve my English skills. However, I chose not to yield to the pressure and instead focused on defending the dish's name. I had full confidence that the name "Kochi Pathar Jhol" was accurate in the local dialect, even if it may not sound sophisticated to some. "Kochi" refers to a baby, while "patha" means goat. It is widely known that Bengali Goat Meat Curry is a beloved delicacy. Many people specifically opt for baby goat instead of Reaji Khasi/Goat (older with fat) for this dish, as it is believed to enhance the curry's deliciousness.
Defending the name- Kochi Pathar Jhol
If you have a fondness for mutton or lamb, then you're probably well acquainted with the distinction between kochi patha (baby goat) and rewaji mangsho (meat with fat). This delectable mutton curry is a beloved choice among Bengalis and requires no introduction. It goes by various names, such as Kochi Pathar Jhol, Mangshor Jhol, Bengali Mutton Curry, and Aloo diye Khasir Mangsher Jhol.
Regardless of its moniker, this dish is a source of comfort for Bongs and is guaranteed to satisfy. Personally, I proudly stand by the name Kochi Pathar Jhol, whether it's considered refined or not!
This dish is cherished for its flavorful richness and distinct texture. The tender meat chunks are cooked in a spicy gravy and served with potatoes, allowing them to soak up the delectable flavors of the curry. A blend of spices, including cumin, chili powder, coriander, and garam masala, gives this dish a unique taste that is certain to tantalize your palate. The best part is that it's not overly complicated to prepare, so you can relish this mouthwatering dish in the cozy confines of your own home.
You will not have any regrets!
Kochi Pathar Jhol - Tips
Preparing this curry involves using tender meat from young goats, as we consider it a comforting delicacy. When making my special Sunday goat meat curry, I refrain from using fatty mutton and instead opt for lean baby goat meat.
Bengali Runny Mutton Curry
Mehebub has developed a fondness for his mother-in-law'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.
Kochi Pathar Jhol, also known as Runny Mutton Curry, is a distinctive Bengali dish. Prepared with minimal spices and lean baby goat meat, this curry is devoid of any added fat.
- 750g Goat Meat (medium pieces; use Baby goat meat)
- 4 Potato
- 2 Onion
- 1 Tbsp. Ginger Paste
- 1 Tbsp. Garlic Paste
- 2 Tomato
- 100g 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
- Prepare baby goat meat by washing and patting it dry.
- Create a marinade using half of the turmeric powder, red chili powder, ginger-garlic paste, and yogurt.
- Allow the meat to marinate for 1.5 hours or, if preferred, overnight.
- Peel and halve the potatoes, then roughly chop the onions.
- Create a paste with the tomatoes or chop them into small pieces.
- Heat oil in a deep pan and fry the potatoes until they become golden yellow, but not fully cooked.
- Set them aside. In the same oil, add bay leaf, dried red chili, chopped onions, and sugar.
- Sauté until the onions turn light brown.
- Add the remaining ginger-garlic paste, salt, red chili powder, garam masala powder, cumin powder, and coriander powder.
- Incorporate the chopped or pureed tomatoes into the mixture. Cook on a medium flame for 5-7 minutes, or until the oil separates.
- Add the marinated goat meat and cook for an additional 5-7 minutes on medium flame.
- Transfer the meat and fried potatoes to a pressure cooker.
- Add enough hot water to cover the mixture and pressure cook on a medium flame for at least 5-7 whistles.
- Once the pressure has completely dropped, open the lid of the pressure cooker.
- Cook the meat by immersing it in water multiple times and allowing it to simmer for 1 hour and 15 minutes.
- Remember to add hot water occasionally to maintain a thin consistency for the curry.
- After the designated time, check the meat's tenderness and continue cooking until it softens further.
- If desired, add potatoes to the dish after the initial hour of cooking.
- To finish, incorporate Ghee into the curry for added flavor.
- Your delicious Kochi Pathar Jhol is now prepared and can be served alongside plain rice.
- Prep Time: 15
- Cook Time: 20
- Category: Mutton
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 477
- Sugar: 6.3g
- Sodium: 127mg
- Fat: 22g
- Saturated Fat: 5.6g
- Carbohydrates: 29.5g
- Fiber: 4.2g
- Protein: 39.5g
- Cholesterol: 116mg
Keywords: kochi pathar jhol recipe, baby goat meat curry recipe, debjanir rannaghar, mangshor jhol recipe, mutton curry recipe, goat meat curry recipe
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
I would love to see a picture if you are making the prawns following my recipe. You can share here at email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.