Description
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.
Ingredients
Units
Scale
- 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
Instructions
- 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
Nutrition
- 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
