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%Gota Roshun Diye Mangshor Jhol recipe debjanir rannaghar

Gota Roshun diye Mangshor Jhol


Gota Roshun diye Mangshor Jhol is a subtle Bengali Mutton curry cooked with whole Garlic pod


Units Scale
  • 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


  • 2 Tsp. Red Chili Powder
  • 1 Tsp. Turmeric Powder
  • 1/2 Tsp. Cumin Powder
  • 1/2 Tsp. Coriander Powder
  • 1 Tsp. Bengali Garam Masala Powder
  • 1 Tbsp. Sugar
  • 1 Tsp. Salt or to taste
  • 5 Tbsp. Mustard Oil


  1. Wash and pat dry the mutton. Finely chop the onion.
  2. Cut the potatoes into halves.
  3. You can keep the skin if you wish to.
  4. If using baby potatoes, you can use that whole.
  5. Now in a bowl take mutton, potatoes, chopped onion, green chili, ginger, garlic paste, and also tomato paste.
  6. Add Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, half of the turmeric powder, red chili powder, salt, and also sugar.
  7. Add 2 Tbsp. Mustard oil and mix everything.
  8. Keep the marinated meat in the refrigerator for 8 hours before cooking.
  9. At the time of cooking heat the remaining oil in a deep bottom vessel.
  10. Add remaining turmeric powder, red chili powder, and a little salt and mix everything.
  11. Now add the remaining sugar and let it caramelizes.
  12. At this point and marinated meat along with the marinade.
  13. Keep the flame high and mix the meat with the oil in the vessel.
  14. Cook on high flame for 5-7 minutes after covering with a lid.
  15. The meat will start releasing moisture after 5-7 minutes of cooking.
  16. Open the lid and place the garlic pods on top of the meat.
  17. Take some gravy from the pan and pour over the garlic pod.
  18. Cover the vessel with the lid and cook on low flame for 30 minutes.
  19. Open once in a while and mix with a ladle.
  20. Now add 2 cups of boiling water to the meat and keep cooking till the meat is well-cooked.
  21. It will take around 20 minutes depending on the quality of the meat.
  22. Once done, you will see oil floating from the top and the gravy is having a nice red color.
  23. Give the curry a standing time of 5 minutes before serving.
  24. Serve it hot with rice.


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


  • 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

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