Joggi Barir Mangsho

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.

5 from 3 votes

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Course: Mutton

Cuisine: Bengali

Keyword: Bengali mutton curry recipe, Debjanir Rannaghar, Joggi barir Mangsho recipe, kosha mangsho

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: people

Calories: 656kcal

Author: Debjani Chatterjee Alam

Cost: Rs 1500

Ingredients

1 kg Mutton cut into big chunks
100 g Mutton fat
400 g Onion
2 tablespoon Ginger Paste
2 tablespoon Garlic Paste
200 g Hung Curd

Spices for marination:

1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Bengali Garam Masala Powder
1 teaspoon Red Chilli Powder
1 teaspoon Sugar
1 teaspoon Salt
2 tablespoon Mustard Oil

Spices needed at the time of cooking:

2 tablespoon Poppy Seed/ Posto
1 tablespoon Melon Seed / Charmagaj
1 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Bengali Garam Masala Powder
1 teaspoon Red Chilli Powder
1 teaspoon Sugar
1 teaspoon Salt or as needed
6 tablespoon Mustard Oil
1 tablespoon Ghee

Tempering:

6 Dry Red Chilli
4 Bay leaf
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 this 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 teaspoon Coriander Powder, 1 teaspoon Cumin Powder, 1 teaspoon Bengali Garam Masala Powder, 1 teaspoon Red Chilli Powder, 1 teaspoon Sugar, 1 teaspoon Salt, and also 2 tablespoon Mustard Oil.
Mix the curd as well.
Soak poppy seeds and melon seeds separately in hot water for 15 minutes, then blend them into a paste.
Finely chop the onion.
While cooking, heat the oil.
Sprinkle ¼ teaspoon each of turmeric powder and red chili powder and also salt.
Temper the oil with Dry Red Chilli, bay leaf, Black Cardamom, Green Cardamom, and cinnamon stick.
Once the spices are fragrant, add the chopped onion and cook until translucent.
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 teaspoon Coriander Powder, 1 teaspoon Cumin Powder, remaining Red Chilli Powder, turmeric powder, and also 1 teaspoon 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.

Video

Notes

To make the Joggibarir Mangsho more flavorful, make the spice powders fresh from seeds.

Nutrition