Gota Roshun diye Mangshor Jhol (Bengali Mutton Curry with Garlic Pod)

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.

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 the 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 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 the 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.

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.

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!