Mangshor Jhol (Bengali style Mutton Curry)

Name: Mangshor Jhol (Bengali style Mutton Curry)
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms mutton on bones, cut into cubes; 2 onions, chopped; 1 tbsp. ginger-garlic paste; 1 tomato, chopped / 1 tsp. tomato paste; 1 bay leaf; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1 tsp. sugar; 1 tsp. red chilli powder; 1/2 tsp. turmeric powder; 1 tsp. garam masala powder; 1 tbsp. coriander-cumin powder; 2 medium potatoes, cut into half; to taste salt; 2 tbsp. mustard oil; 1 tsp. ghee; as needed coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#non-vegcurries - This is my version of every Bengali's most favourite dish - Mangshor Jhol or Mutton Curry. Adding potatoes is an integral part of this curry. In most Bengali bones, no Sunday lunch is complete without this delicious and authentic dish. This is a gravy based recipe and it is much relished with plain steamed rice.

Bethica Das @kitchen_flavours

Saved

Ingredients

30 minutes

3-4 servings

500 gmsmutton on bones, cut into cubes
2onions, chopped
1 tbsp.ginger-garlic paste
1tomato, chopped / 1 tsp. tomato paste
1bay leaf
1"cinnamon stick
2green cardamoms
4cloves
1 tsp.sugar
1 tsp.red chilli powder
1/2 tsp.turmeric powder
1 tsp.garam masala powder
1 tbsp.coriander-cumin powder
2 medium potatoes, cut into half
to tastesalt
2 tbsp.mustard oil
1 tsp.ghee
as neededcoriander leaves to garnish

Saved

Steps

30 minutes

1

Marinate the mutton with the ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilli powder and the garam masala powder for 2-3 hours.
2

Heat the oil in a pan and temper with the bay leaf, cinnamon, cardamoms, cloves and sugar. Saute for a few seconds and then add the onions. Fry till light brown.
3

Now add the tomatoes and fry well till it is mashed up. Then add the marinated mutton and continue to saute on low flame till the oil starts to leave the sides of the pan.
4

Add 2 cups water and the potatoes and pressure cook for 20 minutes on low flame after the first whistle. When done, add ghee and mix well. Serve, garnished with coriander leaves.