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Saturday, 13 December 2014

Bengali Mangshor Jhol (Mutton Curry)


          This is my version of every Bengali's most favourite dish - Mangshor Jhol or Mutton Curry cooked in a Bengali style. Adding potatoes is an integral part of this curry. In most Bengali homes, no Sunday lunch is complete without this delicious and authentic dish. This is a gravy based recipe and it is much relished with plain steamed rice. I prefer adding a dash of lime for a tangy taste.






  • 500 gms. mutton on bones, cut into cubes
  • 2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped / 1 tsp. tomato paste
  • 1 bay leaf
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. sugar
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tbsp. coriander-cumin powder
  • 2 med. potatoes, cut into half
  • salt to taste
  • 2 tbsp. mustard oil
  • 1 tsp. ghee
  • coriander leaves to garnish



          Marinate the mutton with the ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chili powder and the garam masala powder for 2-3 hours.

          Heat the oil in a pan and temper with the bay leaf, cinnamon, cardamoms, cloves and sugar. Saute for a few seconds and then add the onions. Fry till light brown.

          Now add the tomatoes and fry well till it is mashed up. Then add the marinated mutton and continue to saute on low flame till the oil starts to leave the sides of the pan.

          Add 2 cups water and the potatoes and pressure cook for 20 minutes on low flame after the first whistle. When done, add ghee and mix well. Serve, garnished with coriander leaves.

(If using tomato paste, use it as a marinade along with all other spices).







       





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