Mangshor Jhol (Bengali Style Mutton Curry)

Photo and Recipe courtesy: Dr. Debarshi Chatterji

I think cooking a steaming hot pot of Mutton (Goat/ Lamb) curry is a must in the Bengali families specially on a Sunday afternoon when everyone is at home to enjoy it together. In our home, this yummy mutton curry or as we call it in Bengali - Mangshor Jhol is always prepared by Debarshi. This curry is his all time favorite and I am sure you have read about this numerous times in my articles. Now cooking this curry will need all your love, passion and attention so be ready for an absolutely lip smacking recipe – Mangshor Jhol (Bengali Style Mutton Curry).

Now before I go any further I have to ask you, do you have a pressure cooker in your pantry? If yes, yay! If no, I think you can use a big wok. Remember this is a family meal and when everyone is getting hungry with the delicious aroma of the curry it’s best not to keep them waiting. Cooking in a cooker has its advantages, if you are using a wok make sure to start early.

This curry tastes awesome when you let the spices cook thoroughly and there is a simple way to know that the spices are ready. Debarshi showed the process to me which is, slow cooking the spices over medium heat so that the vegetables and spices get enough time to melt together. Once the oil starts getting separated from the spices, it’s time for the next step. Remember, you got to let the meat absorb all the taste and fragrance of the spices but you got to be careful so as not to overcook the mixture. How will you know that the mixture has been overcooked? well it’s simple, if the spices have started to stick on the bottom of the cooker that means you have overcooked them so be attentive at this stage. Our goal is to prepare a light curry ensuring at the same time that the spices are well cooked before we add water so that we get the warm taste of the spices in the entire curry.

We Bengalis like our Mangshor Jhol hot and we usually add some green chilies in it which you can skip. Remember its important to improvise the recipe to suit your palate and everyone have their own unique methods of cooking. Debarshi never measures the quantity of spices but always eye balls them and keeps making changes in the recipe. This curry is cooked in the pressure cooker to keep the spices mild yet develop a reddish color in the curry. The meat is soft, juicy and tender thus creating a delicious and fragrant curry. Cooking in a wok may turn it into a rich gravy so make sure you are adding enough water.

Last weekend I requested him for the recipe which he delightfully shared. He also clicked these awesome photos for you. So, here you go, immerse your taste buds in Bengali flavors.

Ingredients:

• Tomato – 2 big
• Onion – 2 cups, finely chopped
• Potato – 2 big, peeled, cut in big halves and washed
• Meat (Goat or Lamb) - 2 pounds, cut and washed
• Salt – to taste (about 2 teaspoons)
• Turmeric powder – about 2 teaspoons
• Mustard Oil – 3 tablespoons + 3 tablespoons
• Ginger – 1 inch
• Garlic – 4 big cloves
• Green Chilies – 2-4
• Meat Masala – 3-4 tablespoons
• Cinnamon – 1-inch stick
• Green Cardamom – 3
• Black Cardamom – 2
• Cloves - 4
• Bay leaves – 2
• Red Pepper Pods – 2- 3
• Water – about 2-3 cups
• Garam Masala – ½ teaspoon

Let’s Prep:

• Make a paste of Tomato, Ginger, Garlic, Green Chilies and Meat Masala.
• Pat dry the Potatoes and apply about 2 pinches each of Salt and Turmeric powder on them. Let them sit for 15-20 minutes.
• Heat a skillet or wok over medium-high heat and add about 2-3 tablespoons of Oil in it. Fry the Potatoes to a golden brown color. They should have a good sear on them.
• Take them out and keep aside.

Directions to prepare the yummy Mutton:

• Add the remaining 3 tablespoons of oil in the wok and heat it over medium high heat.
• Pat dry the meat.
• Tamper the oil with: Cinnamon, Green Cardamoms, Black Cardamoms, Cloves, Bay leaves and Red Pepper Pods. 
• After a few seconds add the Meat in the oil. 
• Fry the meat till its no longer pink in color, about 5-10 minutes.
• Add the chopped Onion with a teaspoon each of Salt and Turmeric powder.
• Fry well till its golden brown in color. 
• Add the paste of Tomato, Ginger, Garlic, Green Chilies and Meat Masala in it with the Potatoes and mix well.
• Turn down the heat to medium so that the paste gets cooked properly and the meat and potato gets proper time to absorb the flavors. 30 minutes should be good.
• Fry until the mixture looks dry and the oil separates.

• Now we will add water in it. It should be enough to cover everything.
• When the water comes to a boil add the Garam Masala in it and stir to mix.
• Turn down the heat to medium low and cover the wok or pressure cooker with the lid. If you are using a cooker 2-3 whistles should be enough to cook the meat properly. Make sure you are letting the cooker to cool down completely allowing it plenty of time to let the hot steam cool. Once the pressure drops and the lid opens taste the Salt and adjust accordingly. If you are cooking in a wok, make sure to cover it with a lid and let it cook for at least an hour.
• Serve it hot with steamed rice or Pulao.

Recommended reading:

• How to Deep-Fry food with Confidence
• Garam Masala
• Meat Masala
• Chaler Payesh (Bengali style Rice Pudding)
• Indian Salad
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Mughlai Mutton Stew
• Goat Dhansak (Mutton with Red Lentils)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Handling Raw Meat with Safety
• Goat Stew with White Wine
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Bengali Tomato Chatni (chutney) With Dried Fruits
• Keema Matar (Minced Goat meat/ Beef with dried Peas)
• Hariyali Ghosht - Herbed Goat Curry
• Egg Curry (Bengali recipe: Fried Eggs curry)
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)