I am here with another Mangshor Jhol Recipe. Yes, even after having different versions of Bengali Mutton Curry recipes on the blog, I couldn't help but write this recipe of Gota Roshun diye Mangshor Jhol! A simple Bengali-style mutton curry cooked with whole garlic and it tastes different than regular Bengali mutton curry! In this curry, Garlic pod is slow-cooked along with the meat and hence the name Roshun diye Mangsho.
Jump to:
- Different versions of Mangshor Jhol!
- Gota Roshun diye Mangshor Jhol!
- Gota Roshun Diye Mangsho, a few preferences!
- Here's how I cook Bengali Roshun diye Mangshor Jhol at Debjanir Rannaghar!
- Recipe Card
- Mutton Recipes from Debjanir Rannaghar!
- Have you tried the Gota Roshun diye Patla Mangsher Jhol recipe from Debjanir Rannaghar!
- Here's the Roshun Mangsho Pin for your Pinterest Board!
Different versions of Mangshor Jhol!
We often generalize once of the popular Bengali delicacy Bengali Mangshor Jhol. Believe me or not, all the Mangshor jhol are not the same! In Bengali households, we cook different versions of Mutton curry or to be specific Bengali Mutton Curry aka Mangshor Jhol at home. Though cooked with mutton, however, the names vary from curry to curry based on the ingredients we use along with mutton. It varies with the process of cooking as well.
Last but not least the name varies with the type of mutton/ lamb used in making the curry! This means Kochi Pathar Jhol ( Mutton curry cooked with baby goat meat) is completely different from Rewaji Khasir Jhol ( aged meat with extra fat!). Bengali Mutton Curry cooked in a pressure cooker tastes amazing however, it is not the same as Bengali slow-cooked mutton curry! There are numerous permutation combinations and numbers of recipes available for humble Magshor Jhol.
Gota Roshun diye Mangshor Jhol!
The pod of garlic (or two) makes all the difference in the mutton curry. I love this particular version of slow-cooked mutton curry where the garlic pods make the difference. It is me who savors the garlic along with the jhol soaked bhat (and aloo) though. The husband and daughter love the flavor of garlic in the curry however, they don't like to eat the well-cooked garlic flesh along with their rice! Well, their loss, my gain! The flesh of cooked garlic from Roshun diye Mangsho, when mixed with the light curry, takes it to another level. I generally use normal chili powder instead of Kashmiri chili powder in this recipe as at times I like my portion of mutton curry not so red! Being said that, you can use Kashmiri chili powder for a nice color.
Gota Roshun Diye Mangsho, a few preferences!
Let me tell you these are just my suggestions. I prefer to use fewer spices (specifically I skip cumin and coriander) in this curry. It is garlic that makes the curry flavorful. I don't even fry the onion and aloo separately while cooking this dish. I have a preference for using Rewaji meat ( meat with extra fat) which for sure is optional. You can use lean meat as well. All the ingredients are slow-cooked together to the level of perfection. Last but not the least, I cook extra rice whenever I cook the Roshun diye Mangshor Jhol for the obvious reason!
Here's how I cook Bengali Roshun diye Mangshor Jhol at Debjanir Rannaghar!
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Gota Roshun diye Mangshor Jhol
- Total Time: 9 hours 30 mins
- Yield: 5 People 1x
Description
Gota Roshun diye Mangshor Jhol is a subtle Bengali Mutton curry cooked with whole Garlic pod
Ingredients
- 1kg Mutton (with fat) ( curry-cut)
- 4 Onion
- 4 Potato
- 1 Tbsp. Garlic Paste
- 1 Tbsp. Ginger Paste
- 4 Tbsp. Tomato Paste
- 2 Garlic Pod
- 4 Green Chilli
- 150ml Plain Curd
Spices:
- 2 Tsp. Red Chili Powder
- 1 Tsp. Turmeric Powder
- ½ Tsp. Cumin Powder
- ½ Tsp. Coriander Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
- 5 Tbsp. Mustard Oil
Instructions
- Wash and pat dry the mutton. Finely chop the onion.
- Cut the potatoes into halves.
- You can keep the skin if you wish to.
- If using baby potatoes, you can use that whole.
- Now in a bowl take mutton, potatoes, chopped onion, green chili, ginger, garlic paste, and also tomato paste.
- Add Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, half of the turmeric powder, red chili powder, salt, and also sugar.
- Add 2 Tbsp. Mustard oil and mix everything.
- Keep the marinated meat in the refrigerator for 8 hours before cooking.
- At the time of cooking heat the remaining oil in a deep bottom vessel.
- Add remaining turmeric powder, red chili powder, and a little salt and mix everything.
- Now add the remaining sugar and let it caramelizes.
- At this point and marinated meat along with the marinade.
- Keep the flame high and mix the meat with the oil in the vessel.
- Cook on high flame for 5-7 minutes after covering with a lid.
- The meat will start releasing moisture after 5-7 minutes of cooking.
- Open the lid and place the garlic pods on top of the meat.
- Take some gravy from the pan and pour over the garlic pod.
- Cover the vessel with the lid and cook on low flame for 30 minutes.
- Open once in a while and mix with a ladle.
- Now add 2 cups of boiling water to the meat and keep cooking till the meat is well-cooked.
- It will take around 20 minutes depending on the quality of the meat.
- Once done, you will see oil floating from the top and the gravy is having a nice red color.
- Give the curry a standing time of 5 minutes before serving.
- Serve it hot with rice.
Notes
The garlic-pod not only enhances the flavor but the cooked pod tastes amazing itself with rice.
- Prep Time: 8 hours
- Cook Time: 90 mins
- Category: Mutton
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 200g
- Calories: 733
- Sugar: 11.3g
- Sodium: 679mg
- Fat: 34.1g
- Saturated Fat: 8.8g
- Carbohydrates: 41.9g
- Fiber: 6.2g
- Protein: 63.1g
- Cholesterol: 186mg
Keywords: mutton curry recipe, bengali mutton curry, gota roshun diye mangsho recipe, debjanir rannaghar
Mutton Recipes from Debjanir Rannaghar!
- Keema Matar (also known as Mutton mincemeat cooked with green peas)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Mangsha Tarkari (also known as Oriya Mutton Curry)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Mangshor Jhol (also known as Bengali light Mutton curry) in a Pressure Cooker!
- Gota Moshlar Mangsho (also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
- Hyderabadi Haleem (also known as Mutton Haleem)
- Kolkata’s Mutton Tikia (also known as Tikia Kebab)
- Bengali Keema Curry (also known as Mutton Mincemeat Curry with Potato Chunks)
- Bangladeshi Mutton Tehari (also known as Bangladeshi Tehari)
- Mutton Ghee Roast (also known as Mangalorean Mutton Ghee Roast)
- Anglo-Indian Mutton Curry (also known as Saffron mutton curry)
- Mangsher Ghughni (also known as Yellow Pea Curry with Minced Mutton)
- Mutton Rogan Josh (also known as Kashmiri Rogan Josh)
- Kosha Mangsho (also known as Bengali Mutton Kasha)
- Kolkata Style Mutton Rezala (also known as Mughlai Rezala)
- Kochi Pathar Jhol (also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
Have you tried the Gota Roshun diye Patla Mangsher Jhol recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Roshun Mangsho Pin for your Pinterest Board!
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.
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