Hello Everyone! Welcome to SasVibe . If there’s one dish that captures the essence of Bengali cuisine, it’s Mangsher Jhol. This traditional mutton curry, known for its vibrant red gravy and succulent chunks of meat paired with potatoes, is a staple in Bengali households, especially on weekends. The dish combines a symphony of spices, creating a rich and comforting meal that speaks volumes of Bengal’s culinary heritage.
Preparation Time: 3 Hours
Cooking Time: 45 Minutes
Total Time: 3 Hours 45 Minutes
Servings: 5
Ingredients and Preparatory Steps
Ingredients:
- Main Ingredients:
- 1 kg mutton
- 3 potatoes, peeled and halved
- 2 cups finely chopped onions
- 2 tablespoons onion paste
- 2 tablespoons each of garlic and ginger paste
- 1 teaspoon cumin powder
- 1 1/2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 tablespoon vinegar
- 2 tablespoons mustard oil + 1/2 cup for frying
- 150 grams curd (yogurt)
- 4 teaspoons ghee
- 1 teaspoon garam masala powder
- 1 teaspoon sugar
- Salt to taste
- For Tempering:
- 2 bay leaves
- 2 dry red chilies
- 1 black cardamom
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
Method of Preparation
Step 1: Marinating the Mutton Begin by washing the mutton pieces thoroughly and draining the water. In a mixing bowl, combine the mutton with onion paste, ginger paste, garlic paste, turmeric powder, vinegar, and mustard oil. Mix well, cover, and refrigerate for at least 3-4 hours to allow the flavors to meld.
Step 2: Preparing the Potatoes Coat the peeled and halved potatoes with a little salt and turmeric powder. Heat mustard oil in a kadai (wok) and fry the potatoes until they turn golden brown. Remove from the oil and set aside.
Step 3: Making the Curry Add ghee to the remaining oil in the kadai. Once heated, add bay leaves, dry red chilies, black cardamom, green cardamoms, cloves, and cinnamon stick. Sauté until aromatic. Add finely chopped onions and cook until they become soft. Sprinkle in the sugar and continue to cook until it caramelizes, enhancing the color of the gravy.
Step 4: Adding Spices and Mutton Introduce the remaining ginger and garlic pastes to the onions, cooking until the oil separates. Add the marinated mutton pieces, stirring well, and sauté for about 4-5 minutes. Beat the yogurt and pour it into the kadai, stirring continuously until the mutton releases its juices.
Step 5: Incorporating Dry Spices Add cumin powder, coriander powder, remaining turmeric, red chili powder, and salt to the mixture. Cook, stirring continuously, until the oil separates from the masala, indicating that the spices are well-cooked.
Step 6: Adding Potatoes and Cooking Add the fried potatoes to the mutton and give it a final mix. Pour in 2 to 2 1/2 cups of warm water, bringing the mixture to a boil. You can choose to cook the mutton curry in a pressure cooker for faster cooking (one whistle on high heat, then 20 minutes on low heat) or in the kadai with a lid on slow heat until the meat is tender.
Step 7: Final Touch Once the meat is cooked, transfer the curry to a serving bowl. Drizzle with a teaspoon of ghee and sprinkle with garam masala powder. Cover and let it rest for a few minutes before serving.
Serving Suggestions
Mangsher Jhol is traditionally served with steamed rice, making for a perfect weekend dinner. For a complete Bengali meal, pair it with a dessert like Chaler Payesh (Bengali rice pudding).
The Heart of Bengali Cuisine
Mangsher Jhol is more than just a dish; it’s a cultural experience that brings families together. The meticulous preparation and use of freshly ground spices reflect the culinary artistry of Bengal. Whether you are looking to recreate a childhood memory or explore Bengali cuisine, this mutton curry promises a rich, flavorful, and satisfying journey.
Embark on this culinary adventure and enjoy the comforting flavors of Bengali Mangsher Jhol with your loved ones!
