Bengali Mutton Stew with Veggies in a pressure cooker | Shobji diye Mangshor Jhol

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Course Mutton

Cuisine Bengali

Keyword bengali mutton stew recipe, Debjanir Rannaghar, mangshor jhol recipe, mutton recipe, mutton stew recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Calories 494kcal

Cost Rs 400

Get Recipe Ingredients

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 Bengali Mutton Stew hot with rice or bread.

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.