There's nothing quite like a Bengali celebratory lunch, and the Joggi Barir Mangsho is a perfect example of why. This rich mutton curry is cooked by traditional professional cooks known as Rannar Thakur, and it's absolutely packed with flavor. The spice level is just right, and the mutton simply melts in your mouth. It's definitely worth trying if you're ever lucky enough to attend a Bengali celebration! This mutton curry is a different kind that is cooked by professional cooks and is different from regular Mangshor Jhol or Kosha Mangsho.
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:
- A Rannar Thakur's special mutton curry!
- Recipe influence- Pahari Thakur, a non-famous Rannar Thakur
- The literary Influence- Hajari Thakur's famous Mangsho from Adorsho Hindu Hotel
- Instructions- A few important notes before proceeding with the Bengali mutton curry recipe!
- Top tip
- Frequently Asked Questions
- Pairing
- 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!
A Rannar Thakur's special mutton curry!
The delectable mutton curry, known as Joggi Barir Mangsho, is often prepared during special programs and celebrations in Bengali households. It is a bit more luxurious than the traditional Mangshor Jhol with Aloo, but not as rich as the renowned Kosha Mangsho. This delicacy owes its fame to the Rannar Thakur clan, a family of expert cooks who are often hired for such festivities. They have a special knack for seasoning and flavoring the dish just right, making it a treat for the senses.
The ingredients are simple, just mutton, and a few spices, but the outcome is truly extraordinary. The meat is succulent and tender, cooked to perfection. This dish is sure to tantalize your taste buds and leave you wanting more!
Recipe influence- Pahari Thakur, a non-famous Rannar Thakur
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 of Pahari Thakur is ever-present in my life. He was the Rannar Thakur at my ancestral place in Central Kolkata for years, and his memory still lingers. He passed away a few years back, but the legacy of his culinary prowess lives on. I have seen him cooking a variety of Bengali dishes with ease, and his expertise in the kitchen was unparalleled.
The famous Joggi Barir Mangsho is one of the dishes that he was particularly known for. There are several recipes available for this dish, specifically in popular cookbooks. However, I prefer Pahari jethu's recipe over any of these. His practical recipe uses only a limited number of spices and requires hours of cooking, but the quality of the mutton used is what makes the dish stand out.
Pahari jethu's recipe is a testament to his skill and knowledge in the kitchen, and it is a recipe that I will always cherish. His influence on my life and on my palate will never be forgotten.
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.
The literary Influence- Hajari Thakur's famous Mangsho from Adorsho Hindu Hotel
Here I must mention Bibhutibhushan Bandyopadhyay's unforgettable creation Adarsha Hindu Hotel, a Bengali Novel about a professional cook from a village and his journey as a chef. Bandyopadhyay has written an elegant narrative about the tricks Hajari used to use while cooking mutton. His words bring to life every ingredient, every dish, and every recipe. This cult book is a personal favorite of mine and one of the best food fiction I have ever read. It is a captivating story that captures the essence of culinary art, and Hajari's journey to becoming a renowned cook. This, needless to say, is another influence behind this blog post.
Instructions- A few important notes before proceeding with the Bengali mutton curry recipe!
This curry is certainly unique and should not be forgotten. If you have ever attended a lunch at a Bengali program, you know how delightful it is to have a plate of piping hot rice to accompany the rich, thick gravy and big mutton chunks. The aroma of the curry, the texture of the rice, and the deep flavor of the mutton, all create a truly tantalizing experience that can only be described as 'aar ektu Mangsho din toh! ektu jhol deben!' (Can I please have some more mutton; I want the curry as well). The combination of the savory flavors and the hearty texture of the mutton and rice make this dish truly special. It is no wonder why it is so often requested by diners. It is a classic that is sure to please everyone.
The curry is prepared with a range of ingredients, including onions, garlic, ginger, and a variety of spices, all of which are combined to create a flavorful and spicy dish. The mutton is cooked slowly to ensure that it is cooked through and has a tender texture. The result is a truly delicious and unforgettable dish that will bring delight to any Bengali celebratory lunch. The flavors of the spices and the tenderness of the mutton are a perfect combination that will tantalize the taste buds. The unique flavors of Joggi Barir Mangsho will make any Bengali celebration truly special.
Top tip
Joggi Barir Mangsho is a classic Bengali delicacy that is quite different from the conventional Mangshor Jhol or Kosha Mangsho. It is important to note that while cooking the mutton, one should never add cold water as it will affect the taste and texture.
Hajari Thakur would always emphasize on this point and say 'Jothur hoye jaye' which means that if you add cold water while cooking mutton it will not be soft after cooking.
Frequently Asked Questions
The word Joggi is derived from Jagna, a term used to describe big programs which are conducted in Bengali households, especially in the ghoti houses. These programs are often referred to as Anusthan and are celebrated with great enthusiasm. As per the traditions and customs, a special meal is prepared on these occasions, and in a typical non-vegetarian Bengali family, Mangsho plays a major role in the menu. Mangsho is cooked during the big programs ranging from Annaprashana to Shradh, marking important life events such as the beginning of life and the end.
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.
Pairing
These are my favorite dishes to serve with Joggi barir Mangsho apart from Sada Bhat:
Here's how I cook Joggi Barir Mangsho at Debjanir Rannaghar following Pahari Thakur's Recipe!
PrintRecipe Card
Joggi Barir Mangsho
- Total Time: 2 hours 30 mins
- Yield: 5 people 1x
Description
Joggi Barir Mangsho is the quintessential rich Bengali mutton curry cooked by the traditional professional cooks known as Rannar Thakur as part of the celebratory meal. This dish is prepared with only the finest and freshest ingredients, and its unique flavor will tantalize your taste buds.
Ingredients
- 1 kg Mutton (cut into big chunks)
- 100g Mutton fat
- 400g Onion
- 2 Tbsp. Ginger Paste
- 2 Tbsp. Garlic Paste
- 200g Hung Curd
Spices for marination:
- 1 Tsp. Coriander Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Red Chilli Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt
- 2 Tbsp. Mustard Oil
Spices needed at the time of cooking:
- 2 Tbsp. Poppy Seed/ Posto
- 1 Tbsp. Melon Seed/ Charmagaj
- 1 Tsp. Turmeric Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Red Chilli Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt or as needed
- 2 Tbsp. Mustard Oil
- 2 Tbsp. Ghee
Tempering:
- 6 Dry Red Chilli
- 4 Bayleaf
- 3 Black Cardamom
- 3 Green Cardamom
- 2" Cinnamon Stick
Instructions
- Wash and pat dry Mutton chunks and chunks of mutton fat.
- I do not marinate the mutton for a longer period for this recipe considering that is how it has been cooked by professional catering cooks aka the Rannar Thakur.
- Marinate the mutton for around 30 minutes before cooking with 1 Tsp. Coriander Powder, 1 Tsp.Cumin Powder, 1 Tsp. Bengali Garam Masala Powder, 1 Tsp. Red Chilli Powder, 1 Tsp. Sugar, 1 Tsp. Salt and also 2 Tbsp. Mustard Oil.
- Mix the curd as well.
- Soak both poppy seed and Melon seed separately in hot water for 15 minutes and then make a paste of both.
- Finely chop the onion.
- While cooking heat the oil.
- Sprinkle ¼ tsp. each of turmeric powder and red chili powder and also salt.
- Temper the oil with Dry Red Chilli, Bayleaf, Black Cardamom, Green Cardamom, and also Cinnamon Stick.
- Once the spices emit an aroma add chopped onion and cook till the onion is translucent in color.
- Add both ginger and garlic paste and cook till the mixture leaves oil from the edges.
- Now add both the pastes followed by the spices which are 1 Tsp. Coriander Powder, 1 Tsp.Cumin Powder, remaining Red Chilli Powder, turmeric powder, and also 1 Tsp. Sugar.
- Cook for around 2 minutes at this stage and add marinated mutton.
- Mix using a spatula and cook on low flame for around 30 minutes.
- Stir in between,
- Adjust the salt if needed.
- Meanwhile, boil around 5 cups of water.
- Add the boiling water to the mutton after 30 minutes of cooking.
- Mix properly and cover with a lid.
- Cook for around 1.5 hours or more or till the mutton is soft.
- Add boiling water in between while cooking.
- The gravy should not be runny but not thick as well.
- Once the mutton is well-cooked add Ghee and the remaining Bengali Garam Masala and mix well.
- Serve it hot with steamed rice.
Notes
To make the Joggibarir Mangsho more flavorful, make the spice powders fresh from seeds.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Mutton
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 200g
- Calories: 656
- Sugar: 8.3g
- Sodium: 683mg
- Fat: 37.6g
- Saturated Fat: 11.9g
- Carbohydrates: 16g
- Fiber: 3.3g
- Protein: 60.8g
- Cholesterol: 200mg
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!
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.
Roy says
Point 7 says "While cooking heat the oil." &
Point 8 says "Sprinkle ¼ tsp. each of turmeric powder and red chili powder and also salt.".....
Where to or on what what to sprinkle the ingredients in point 8.....Is it on the oil while it's getting heated or after heating & b4 adding onions
Debjani says
On the oil for sure.