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Tender, fall-off-the-bone mutton and soft potatoes simmered in a rich, soupy gravy, fragrant with mustard oil and whole spices. This beloved Bengali classic, Mangshor Jhol, is the heart of a perfect Sunday lunch.
For 4 servings
Marinate the Mutton: In a large bowl, combine the mutton pieces with yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/2 tsp turmeric powder, and 1 tsp Kashmiri red chili powder. Mix thoroughly to coat each piece. Cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
Prepare Potatoes and Aromatics: Heat the mustard oil in a pressure cooker or a heavy-bottomed pot (like a Dutch oven) over high heat until it's shimmering and just begins to smoke. Reduce the heat to medium, carefully add the potato quarters, and fry for 5-7 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
Temper the Spices: In the same oil, add the sugar and let it caramelize for about 30 seconds; this will give the curry a rich, deep color. Immediately add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for another 30-40 seconds until they release their aroma.
Sauté Onions and Masala Base: Add the sliced onions to the pot. Cook on medium heat, stirring frequently, for 12-15 minutes until they turn a deep golden brown. Add the remaining 1 tbsp ginger paste and 1 tbsp garlic paste, and sauté for 2 minutes until the raw smell is gone.
Cook the Mutton (Koshano): Add the marinated mutton to the pot. Increase the heat to medium-high and sear the pieces for 5-7 minutes. Now, add the remaining 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Mix well. Reduce the heat to medium-low and begin the 'koshano' process. Cook the mutton, stirring every few minutes, for 20-25 minutes. The masala will darken, and you'll see oil separating from the mixture at the sides of the pot. This step is crucial for developing flavor.
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Tender, fall-off-the-bone mutton and soft potatoes simmered in a rich, soupy gravy, fragrant with mustard oil and whole spices. This beloved Bengali classic, Mangshor Jhol, is the heart of a perfect Sunday lunch.
This bengali recipe takes 120 minutes to prepare and yields 4 servings. At 621.74 calories per serving with 55.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Tomatoes and Pressure Cook: Stir in the tomato puree and slit green chilies. Continue to cook for another 5-7 minutes until the oil separates once more. Add the fried potatoes and salt. Pour in 3 cups of hot water and stir everything together, scraping the bottom of the pot.
Finish and Rest: Turn off the heat. If using a pressure cooker, allow the pressure to release naturally. Open the lid and check if the mutton is fall-off-the-bone tender. Gently stir in the garam masala powder and ghee. Cover the pot again and let the curry rest for at least 10-15 minutes. This allows the flavors to meld beautifully. Serve hot with steamed rice.
For a thicker, richer curry, reduce the amount of water to 1.5 cups and slow-cook the mutton for a longer time until the gravy clings to the meat pieces.
You can substitute mutton with lamb pieces. Reduce the pressure cooking time to about 15-18 minutes on low heat after the first whistle, as lamb cooks faster.
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Complete steps 1 through 5 on the stovetop. Transfer everything to a slow cooker, add the hot water and potatoes, and cook on low for 6-8 hours or on high for 4-5 hours until the mutton is tender.
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This curry provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than plant-based iron, helping to prevent anemia and boost energy levels.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides powerful anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Ingredients like garlic, ginger, and various spices have been traditionally used to support the immune system due to their antimicrobial and antiviral properties.
One serving of this Bengali Mutton Curry (approximately 510g) contains an estimated 550-650 calories. The exact count depends on the fat content of the mutton and the amount of oil absorbed.
It can be part of a balanced diet. Mutton is an excellent source of high-quality protein, iron, and Vitamin B12. However, it is also high in saturated fat and cholesterol. Using lean cuts of mutton and controlling the amount of oil can make it a healthier dish. The spices used, like turmeric and ginger, also offer anti-inflammatory benefits.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. After adding the hot water (Step 6), bring it to a boil, then reduce the heat to a low simmer, cover, and cook for about 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water if the gravy reduces too much.
Tough mutton can result from a few things: not marinating it long enough, rushing the 'koshano' (slow-sautéing) process, adding cold water to the hot curry which seizes the meat fibers, or simply undercooking it. Ensure you follow the cooking times and techniques closely.
'Mangshor Jhol' refers to this recipe, a mutton curry with a thinner, soupy gravy ('jhol' means gravy/broth). 'Kosha Mangsho' is a drier, spicier version where the mutton is slow-cooked ('kosha') until the gravy is very thick and clings to the meat pieces.
Yes, lamb is a great substitute. It is generally more tender than mutton (goat meat), so you will need to reduce the cooking time. In a pressure cooker, cook for about 15-18 minutes on low after the first whistle.