Bengali Mutton Curry or as we lovingly call it Mangshor Jhol is an age-old delicacy where mutton pieces cooked with large sized potato chunks in a spicy, hot curry. This curry should be thinner in consistency (the Bengali word jhol means a soup-like curry). One full plate of steaming hot rice can be easily polished off only with this. A timeless dish it’s an all-time favourite in every Bengali household. I’m sharing my mom’s version here, which I’ve learned from her. 🙂
Bengali Mutton Curry/Mangshor Jhol
Bengali Mutton Curry or Mangshor Jhol is an age-old delicacy where mutton pieces cooked with large sized potato chunks in a spicy, finger-licking curry.
Ingredients
- 750g- Mutton
- 4- Potato medium-sized
- Onion paste of 2 medium-sized onions
- 1 tsp- Ginger paste
- 1 tsp- Garlic paste
- ½ tsp- Whole black peppercorn (roughly crushed)
- 1 tbsp- Cumin powder
- 1 tsp- Coriander powder
- ½ tsp- Turmeric powder
- 1 tsp- Kashmiri Mirch Powder
- 1- Bay leaf
- 1-2- Whole dry red chili (halved)
- Salt
- 1 tbsp- Sugar
- 5-6 tbsp- Mustard oil
- 7-8 Green chillies (slitted)
- ½ tsp- Garam masala powder
Instructions
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Peel the potatoes, cut into halves horizontally, wash and keep aside.
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In a cooker add freshly washed pieces of mutton and ½ tsp salt. Adjust water to level the mutton in the pressure cooker. Close the cooker lid and take off the flame after 4 whistles. Open the lid after the pressure has reduced. Keep the stock, don’t discard.
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Fry the potatoes, let them turn golden brown in colour, remove and keep aside.
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Heat oil in a deep frying pan/kadai. Temper with dry red chilli and bay leaf. Add sugar, gently stir the sugar until all of it has caramelized into a beautiful golden brown color.
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Add onion paste and sauté until light brown in color. Now add the garlic paste and sauté for a few seconds more.
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Add crushed black peppercorn, cumin powder, coriander powder, turmeric powder, kashmiri mirch powder, green chillies, salt, and ginger paste. Mix and fry over medium heat until the masala starts leaving oil.
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Add the mutton pieces and potatoes. Mix well with the masala and fry on medium heat for 10-15 minutes. Cover>Uncover>Stir. Continue with this process.
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Now add some mutton stock in this (one ladleful at a time), mix and cook for 4-5 minutes. Then add some more stock in the same amount. Repeat this process until all the stock is used.
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Let the mutton cook over low heat covered. Stir in between to prevent from burning or sticking to the bottom of the pan. When the mutton is thoroughly cooked add garam masala powder, mix and remove from the heat.
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Serve hot with steamed rice, luchi, ruti, puri, paratha, whatever you like. The typical Bengali way to have this Mutton Curry/Mangshor Jhol is with steamed rice/gorom bhaat.
Bengali Mutton Curry/Mangshor Jhol
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