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Mangshor Jhol (Bengali light Mutton curry with big fat Potato chunks)


  • Author: Debjani Chatterjee
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4 Portions 1x

Description

Classical Mutton preparation from the Bengali households; Mangshor Jhol is light and comporting mutton curry prepared with mutton and potatoes.


Ingredients

Scale
  • 500g Mutton (Curry cut with a few chunks of liver and fat extra)
  • 3 big or 5 medium Potatoes
  • 3 big or 5 medium Onions
  • 1 Tbsp. Ginger Paste
  • 1.5 Tbsp. Garlic Paste
  • 6 Green Chili
  • 100g Plain curd
  • 3 Bay Leaves
  • 4 Dried Red Chilies
  • 1 inch Cinnamon stick
  • 6 Green Cardamom
  • 2 Tsp. Kashmiri Red Chili Powder
  • 1 Tsp. Cumin Powder
  • 1 Tsp. Coriander Powder
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Bengali Garam Masala Powder
  • 1 Tbsp. Sugar
  • 1 Tsp. Salt or to taste
  • 5 Tbsp. Mustard Oil
  • 1 Tsp. Ghee

Instructions

Easy Bengali Mangshor Jhol Recipe

  1. Wash and pat dry mutton pieces along with liver and fat.
  2. Marinate mutton chunks with 2 Tbsp. Mustard oil and half of Kashmiri Red Chili Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Bengali Garam Masala Powder, Sugar and Salt along with the curd.
  3. Meanwhile, peel the skin of the potatoes and cut them into halves.
  4. Sprinkle a little salt and turmeric powder over the potatoes and coat.
  5. Finely chop the onions.
  6. Heat the oil in a pressure cooker and start frying the potatoes.
  7. Once properly fried and golden in color strain those from the oil.
  8. Temper the oil with Bay leaf, dried red chili, cinnamon stick and also green Cardamom.
  9. Add the rest of the sugar and cook till it caramelizes.
  10. Add chopped onion and fry till those turn translucence in color.
  11. Now add Ginger and garlic paste and also sliced green chili and cook till the raw aroma of spices goes away.
  12. Add rest of the Chili powder, coriander powder and also cumin powder followed by sugar and salt and mix thoroughly.
  13. Cook for a few minutes.
  14. Now add marinated mutton chunks along with the marinade to the cooker and mix everything.
  15. Keep the flame low and cook for around 7-8 minutes by vigorous stirring.
  16. Meanwhile, boil 5 cups of water.
  17. Now place the fried potatoes over the meat and start adding boiling water to the cooker till the water covers both meat and potatoes.
  18. Put the lid on and place the vent weight as well.
  19. Keep the flame low and wait till one whistle comes out.
  20. Now increase the flame to medium and wait till at least 5 more whistles come out.
  21. Switch the flame off and open the lid once the pressure drops completely.
  22. Sprinkle Bengali Garam Masala Powder and add Ghee and give the curry a mix.
  23. Serve it hot with piping hot steamed rice.

%Mangshor Jhol

Notes

  • Adjust chili as per taste.
  • You may skip Ghee completely.
  • If using lean meat, you may reduce the cooking time a bit.
  • Never add cold or water at room temperature while cooking mutton.
  • Category: Mutton
  • Method: Cooking
  • Cuisine: Bengali

Nutrition

  • Serving Size: 150g
  • Calories: 598
  • Sugar: 9.7g
  • Sodium: 744mg
  • Fat: 31.4g
  • Saturated Fat: 7.3g
  • Carbohydrates: 38.2g
  • Fiber: 6g
  • Protein: 40.6g
  • Cholesterol: 119mg

Keywords: Mangshor Jhol, Bengali Mangshor Jhol, Bengali Mutton Curry

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