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A light, soupy Bengali mutton curry with tender goat meat and soft potatoes, simmered in a fragrant blend of spices. This comforting dish is a staple in Bengali households, perfect with steamed rice.
For 4 servings
Marinate the Mutton
Fry Potatoes and Temper Spices
Prepare the Curry Base (Masala)
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A light, soupy Bengali mutton curry with tender goat meat and soft potatoes, simmered in a fragrant blend of spices. This comforting dish is a staple in Bengali households, perfect with steamed rice.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 456.94 calories per serving with 37.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Mutton (Koshano)
Pressure Cook the Curry
Finish and Serve
Add 2-3 slit green chilies along with the onions for an extra layer of heat and flavor.
For a slightly thicker and richer gravy, add a paste of 8-10 soaked cashews along with the tomato puree.
You can make this curry with chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Add a few small pieces of raw papaya along with the mutton. Papaya contains enzymes that act as a natural meat tenderizer.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory benefits that can help reduce inflammation and support a healthy immune system.
Mutton is a good source of phosphorus and zinc, minerals that are vital for maintaining strong and healthy bones and teeth.
One serving of Kochi Pathar Jhol contains approximately 550-600 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
It can be part of a healthy diet in moderation. It's an excellent source of protein and iron from the mutton. However, it is also high in saturated fat and calories. To make it healthier, you can trim excess fat from the mutton and use slightly less oil and ghee.
'Kochi Patha' is a Bengali term that translates to 'young goat'. The meat from a young goat is preferred for this dish as it is more tender and has a milder flavor compared to meat from an older goat.
Yes, you can. Follow the steps in a heavy-bottomed pot or Dutch oven. After the 'koshano' step, add hot water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water during the cooking process.
This can happen for a few reasons: the quality or age of the meat, not marinating it long enough, or insufficient cooking time. Marinating with curd helps tenderize the meat. Ensure you cook it for the recommended time or even a little longer if the meat is from an older animal.
If the gravy is too watery, simply remove the lid after pressure cooking and simmer the curry on medium heat for 5-10 minutes. This will allow some of the excess water to evaporate and thicken the jhol (gravy) to your desired consistency.