Bengali Mutton stew with veggies; sounds interesting? Well, to me it was that dish which my mother excels in cooking. She was famous to feed all the unwilling kids growing up together in our Central Kolkata-based joint family. I would not say it was interesting to me while growing up. After all, there was gorgore Mangshor Jhol (with aloo) for the adults while Maa used to cook the Shobji diye mangshor jhol for the kids. It was subtle, loaded with seasonal veggies, and cooked with soft chunks of mutton. She used to use butter as the base. The dish for sure is tasty and comforting but this is not what you can say to a growing kid who wanted to have the spicy alternative.
It is funny that now I love the Bengali Mutton Stew and even at times over Kosha Mangsho or mangshor Jhol. I suppose our preference for food changes with the change of age. However, I do not cook it separately for Pasta. I know how it felt to have separate food specially cooked for the kids. I guess all my cousins and nieces and nephews will vouch for this.
The recipe of Bengali Mutton Stew!
Even after not liking the stew for years, I follow my mother’s recipe for Bengali Mutton Stew. Maa uses as much as seasonal veggies available, soft chunks of mutton and a few bone pieces, butter, and some whole spices to make it. In addition to this, I must mention, the age-old pressure cooker plays a very important role in making the stew. No slow cooking, no time-consuming process for this.
Here’s how I cook Bengali Mutton Stew with veggies in a pressure cooker:
Bengali Mutton Stew with Veggies in a pressure cooker | Shobji diye Mangshor Jhol
Author: Debjani Chatterjee
Bengali Mutton Stew with Veggies aka Shobji diye Mangshor Jhol is a comforting mutton stew cooked with loads of veggies
Ingredients
- Mutton: 500g (small pieces)
- Potato: 2 (Big)
- Onion: 3 (Big)
- Carrot: 1 (Big)
- Beans: 5
- Green Papaya: 1
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1 Tbsp.
- Butter: 3 Tbsp.
- Black Peppercorn: ½ Tsp.
- Kebab Chini/ Allspice: ¼ Tsp.
- Black Pepper Powder: 2 Tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Lemon Juice: 4 Tbsp.
- Salt: 2 Taste
Instructions
- Wash Mutton and marinate with Ginger and Garlic paste, 2 Tbsp. lemon juice and also ½ Tsp. Salt.
- Now peel the potatoes, Papaya, carrots and cut them into wedges.
- After peeling the skin, Cut onions into four pieces.
- Cut Beans into long strips.Heat 2 Tbsp. Butter in a pressure cooker.
- Temper the butter with Black Peppercorn and Kebab chini.
- Add onion and fry till it turns light pink in color.
- Now add the marinated mutton and cook for around 5 minutes.
- At this point, the mixture will emit a nice aroma.
- Add all the veggies and toss using a spatula.
- Now add black pepper powder and adjust the salt.
- Cook for 5 minutes.
- Now add 3 cups of hot water.
- Cover the pressure cooker with a lid and put the vent weight on.
- Cook on high flame till the cooker releases pressure (whistle number 1).
- After that reduce the flame and cook till 4 whistles come from the cooker.
- Switch the flame off.
- Open the pressure cooker once the pressure drops completely.
- Add remaining lemon juice, remaining butter, and also Bengali garam masala powder.
- Mix and serve it hot with rice or bread.
Notes
Papaya works as a tendering agent and it increases the flavor of the stew.
Kebab chini aka allspice is completely optional but gives an amazing flavor to the mutton stew.
Adjust chili and pepper based on your need.
Instead of butter, you can use refined oil.
You can adjust the lemon juice based on your need.
Instead of mutton, you can use lamb as well.
Though I skip, however, you can add tomato.
Kebab chini aka allspice is completely optional but gives an amazing flavor to the mutton stew.
Adjust chili and pepper based on your need.
Instead of butter, you can use refined oil.
You can adjust the lemon juice based on your need.
Instead of mutton, you can use lamb as well.
Though I skip, however, you can add tomato.
Mutton Recipes from Debjanir Rannaghar!
- Nalli Nihari (also known as Mutton Nihari or Gosht Nihari)
- Joggi Barir Mangsho (Also known as Biyebarir Mutton Curry)
- 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)
- Mutton Ghee Roast
- Anglo-Indian Mutton Curry (also known as Anglo mutton curry)
- Mutton Handi Kebab (also known as mutton Hari Kabab)
- Mangsher Ghughni (also known as mutton Ghooghni)
- Mutton Rogan Josh (also known as gosht roganjosh)
- Kosha Mangsho (also known as Bengali Mutton Kasha)
- Kolkata Style Mutton Rezala (also known as Gosht Rezala)
- Kochi Pathar Jhol (also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
Have you tried the Bengali Mutton Stew with veggies recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here’s the Shobji diye Mangshor Jhol Pin for your Pinterest Board!
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