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%Joggi barir Mangsho recipe Debjanir rannaghar

Joggi Barir Mangsho


  • Author: Debjani Chatterjee
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 5 people 1x

Description

Joggi Barir Mangsho is the quitessencial rich Bengali mutton curry cooked by the traditional professional cooks known as Rannar Thakur as part of the celebratory meal


Ingredients

Scale
  • 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

  1. Wash and pat dry Mutton chunks and chunks of mutton fat.
  2. I do not marinate the mutton for a longer period for this recipe considering that is how it has been cooked by the professional catering cooks aka the Rannar Thakur.
  3. Marinate the mutton 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.
  4. Mix the curd as well.
  5. Soak both poppy seed and Melon seed separately in hot water for 15 minutes and then make a paste of both.
  6. Finely chop the onion.
  7. While cooking heat the oil.
  8. Sprinkle 1/4 tsp. each of turmeric powder and red chili powder and also salt.
  9. Temper the oil with Dry Red Chilli, Bayleaf, Black Cardamom, Green Cardamom, and also Cinnamon Stick.
  10. Once the spices emit aroma add chopped onion and cook till the onion is translucent in color.
  11. Add both ginger and garlic paste and cook till the mixture leaves oil from the edges.
  12. Now add both the pastes followed by the spices which are 1 Tsp. Coriander Powder, 1 Tsp.Cumin Powder, remaining Red Chilli Powder, and turmeric powder, and also 1 Tsp. Sugar.
  13. Cook for around 2 minutes at this stage and add marinated mutton.
  14. Mix using a spatula and cook on low flame for around 30 minutes.
  15. Stir in between,
  16. Adjust the salt if needed.
  17. Meanwhile, boil around 5 cups of water.
  18. Add the boiling water to the mutton after 30 minutes of cooking.
  19. Mix properly and cover with a lid.
  20. Cook for around 1.5 hours or more or till the mutton is soft.
  21. Add boiling water in between while cooking.
  22. The gravy should not be runny but not thick as well.
  23. Once the mutton is well-cooked add Ghee and remaining Bengali Garam Masala and mix well.
  24. Serve it hot with steamed rice.
  • Category: Mutton
  • 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

Keywords: Joggi barir Mangsho recipe, bengali mutton curry recipe, debjanir rannaghar, kosha mangsho

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