‘Mangsher Jhol’ and Sundays are synonymous in Bengali kitchen. I remember my childhood days when Sunday used to be dance classes in the morning, ‘Tekona Porota’ and ‘Aloo Chorchori’ for breakfast or ‘Luchi-Sada Aloor Chorchori’ for breakfast and Chicken Curry or Mutton Curry for lunch was a must. I still remember when Maa used to grind the masalas in ‘shil-nora’ (a traditional way of grinding spices with the help of a oblong stone piece on a large stone square piece). And the flavour or freshly ground spices were unparallel to any branded spice powder.
The red coloured gravy with plump big potatoes was added attraction. Even the gravy and the potatoes taste better on next day. It is a speciality of Bengali cuisine that we add vegetables specially potato in fish curry or chicken/mutton curry. This is the recipe that I have seen cooked in our home. I believe cooking and a taste is very personal thing especially for this mutton dish every family has its own recipes. Here is mine…. just the way my Grandma and Maa cooks it…..
- Wash the mutton pieces and drain the water. Marinate the mutton pieces with 2 Tbsp onion paste, ½ tsp ginger paste, ½ tsp garlic paste, ½ tsp turmeric powder, 1 Tbsp vinegar and 2 Tbsp mustard oil. Mix well. Cover and keep the meat with marination in the refrigerator atleast for 3-4 hours.
- Smear little salt and turmeric powder to the peeled and halved potatoes. Heat oil in a kadai or wok. Fry the potato pieces till golden brown. Keep aside.
- Add 3 tsp ghee to the oil. Temper the ghee+oil with the whole garam masalas. When you get the aroma, add chopped onion and fry till they turns pink. Add sugar. Sugar when caramelize with oil will give very nice red colour.
- Add the rest of the ginger paste and garlic paste and cook till oil separates.
- Now add the marinated mutton pieces with all the marinade. Mix very well. Sauté the mutton for another 4-5 minutes.
- Beat the yogurt and pour it in the kadai. Mix very well. After adding the yogurt you’ll see that mutton start releasing water. Stir continuously for another 5-6 minutes. Add salt.
- Add all the dry masalas and stir continuously till oil starts separating from the sides of the kadai. The process of this continuous sauté is very important otherwise you’ll not get the red, velvety, tasty mutton gravy.
- Add fried potato pieces and give it a final mix. Now add 2- 2 ½ cups of warm water. Let it come to a boil.
- You can cook the mutton curry in two ways. Either you can cook it in a pressure cooker for faster cooking (On high heat one whistle and then 20 minutes on low heat. Let the pressure release of its own) or you can cook it in the kadai/handi with lid on slow heat until the meat is done.
- When the meat is done transfer it in a serving bowl. Drizzle 1 tsp ghee and a little garam masala powder. Cover and let it rest for few minutes.
- ‘Mangsher Jhol’ is ready to be served with steamed rice and some green salad on side
~ I like to cook the curry with mustard oil you can substitute with any other refined oil.
~ If you want to cook this ‘Mangser Jhol’ in pot it is better to marinate the meat overnight in refrigerator.