Joggi Barir Mangsho! Why the name?

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.

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 recipe aka bengali mutton curry

Name: Joggi Barir Mangsho
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Bengali
Ingredients: 1 kg Mutton (cut into big chunks); 100g Mutton fat; 400g Onion; 2 Tbsp. Ginger Paste; 2 Tbsp. Garlic Paste; 200g Hung Curd; 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; 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; 6 Dry Red Chilli; 4 Bayleaf; 3 Black Cardamom; 3 Green Cardamom; 2" Cinnamon Stick

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

Units 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

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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 1/4 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