Joggi Barir Mangsho| Biyebarir Mutton Curry

Joggi Barir Mangsho for sure is not an SEO-friendly title. The tech geeks would suggest me to use an SEO-friendly title for the Bengali Mutton curry such as Mangshor Jhol or Kosha Mangsho to get more views. However, that would not be justified considering Joggi Barir Mangsho is not a regular Mangsher Jhol or Mutton Kosha. I may not get views for this as compared to the more-known dishes but that is okay. Views, popularity, etc are not even tertiary when it comes to Debjanir Rannaghar. Through this blog, I always wanted to focus on real food and the rest of things are just good appendages.

Jump to:

• Is it a no-onion no garlic recipe?
• Joggi Barir Mangsho! Why the name?
• Recipe influence; spicy mutton curry
• A few important notes before proceeding with the Bengali mutton curry recipe!
• Here's how I cook Joggi Barir Mangsho at Debjanir Rannaghar following Pahari Thakur's Recipe!
• Recipe Card
• Mutton recipes from Debjanir Rannaghar!
• Have you tried the Joggi Barir Mangsho recipe from Debjanir Rannaghar!
• Here's the Biyebarir Mutton Curry Pin for your Pinterest Board!

Is it a no-onion no garlic recipe?

When I posted about this particular mutton curry on Facebook I was asked whether Joggi Barir Mangsho is cooked without onion and garlic. I never have seen Joggi Barir Mangsho cooked without onion and garlic. For that, we have Niramish Mangsho. Don't we? However, the question was relevant. The person who asked was thinking about the word "Joggi" after all. I think it is better to talk about the nomenclature before proceeding with the recipe.

Joggi Barir Mangsho! Why the name?

The word Joggi is derived from Jagna. In Bengali households, and especially in the ghoti houses, Joggi stands for big programs that we often refer to as Anusthan. In a typical non-vegetarian Bengali family Mangsho plays a major role as part of the special meal. Mangsho is cooked during the big programs as well starting from Annaprashana to Shradh (Niom Bhongo ritual to be specific). The curry that is cooked during the programs is often termed Joggi Barir Mangsho. A bit richer than the regular Mangshor Jhol with Aloo yet not as rich as Kosha Mangsho. The famous clan of Rannar Thakurs (professional cooks hired during festivities) is known for their skill in cooking this delicacy.

Recipe influence; spicy mutton curry

I have chosen this dish as part of my venture called direct from Debjanir Rannaghar which is an exclusive home chef arrangement that I started during the lockdown. I am cooking on Sundays and trying the explore underexplored dishes through this venture of mine.

The influence is Pahari Thakur who was the Rannar Thakur at my ancestral place in Central Kolkata for the events for years. He died a few years back. I have seen him cooking different Bangali dishes all through the years with ease. There are several recipes of Joggi Barir Mangsho available especially as part of famous cookbooks. However, I prefer Pahari jethu's recipe over those. The practical recipe I would say. The use of limited spices and hours of cooking is the key to this dish and for sure is the quality of mutton used. He was kind enough to show me how to cook it during his days with my family. There are several dishes I learned from him and I am thankful for his kindness. This recipe is an ode to the rannar thakur clan.

A few important notes before proceeding with the Bengali mutton curry recipe!

As I already have mentioned this curry is different from regular mangsho. Let us not forget that. Remember the piping hot rice you may have had while attending a lunch at a Bangali program which was topped with big mutton chunks and rich and thick gravy? The smell, the texture, and the flavor were worth asking "aar ektu Mangsho din toh! ektu jhol deben!" (Can I please have some more mutton; I want the curry as well).

Here's how I cook Joggi Barir Mangsho at Debjanir Rannaghar following Pahari Thakur's Recipe!

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Recipe Card

Mutton recipes from Debjanir Rannaghar!

• Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
• 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 Joggi Barir Mangsho 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 Biyebarir Mutton Curry Pin for your Pinterest Board!