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A classic Bengali comfort food, this mutton and potato curry features tender meat in a light, soupy gravy, spiced with traditional whole spices and mustard oil. Perfect for a hearty Sunday lunch with steamed rice.
For 4 servings
Marinate the Mutton
Fry Potatoes & Temper Spices
Sauté Aromatics & Build Masala
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A classic Bengali comfort food, this mutton and potato curry features tender meat in a light, soupy gravy, spiced with traditional whole spices and mustard oil. Perfect for a hearty Sunday lunch with steamed rice.
This bengali recipe takes 85 minutes to prepare and yields 4 servings. At 499.64 calories per serving with 39.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Mutton (Koshano)
Pressure Cook the Curry
Finish and Serve
Replace mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to just 1-2 whistles on high heat, followed by a natural pressure release.
Increase the number of green chilies to 5-6 or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
Add chunks of raw papaya along with the mutton during marination; the enzymes in papaya act as a natural tenderizer. You can also add carrots with the potatoes.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides heme iron from mutton, which is easily absorbed by the body and helps prevent anemia by aiding in the formation of red blood cells.
The combination of carbohydrates from potatoes and protein from mutton offers a source of sustained energy, making it a fulfilling and hearty meal.
One serving (approximately 475g) of Mutton Aloo Jhola contains around 550-650 calories, depending on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. Mutton is an excellent source of protein, iron, and B vitamins. However, it's also high in saturated fat. To make it healthier, use lean cuts of mutton, trim visible fat, and use oil moderately. The potatoes provide carbohydrates for energy.
Yes, you can cook it in a heavy-bottomed pot or Dutch oven. After searing the mutton, add the hot water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during cooking.
The best cuts are from the shoulder (chaanp) or leg (raan), with the bone in. These cuts have a good balance of meat and fat, which makes the curry flavorful and the meat tender after slow cooking.
Mutton can be tough if it's not cooked long enough, if cold water was added to the hot curry, or if the pressure from the cooker was released too quickly. Ensure you allow the pressure to release naturally for the most tender results.
While 'jhol' is traditionally a thin gravy, you can thicken it by mashing one or two of the cooked potato pieces into the curry. Alternatively, reduce the amount of water added or simmer the curry uncovered for 10-15 minutes after pressure cooking.