Aloo diye Mangshor Jhol (Mutton Curry with Potatoes - Bengali Style)

          This is my version of every Bengalis most favourite dish - 'Mangshor Jhol' or Mutton Curry. Adding potatoes is an integral part of this dish. I also added a whole garlic pod for some extra flavour. In most Bengali homes no Sunday lunch is complete without this delicious and authentic dish. 

          This is a gravy based dish unlike Kosha Mangsho which is a dry preparation. It can be relished with plain steamed rice, pulao, plain Biryani, naan or roti. I prefer to add a dash of lime for a tangy taste. So check out the step by step pictorial recipe to prepare it.

• 500 gms Mutton on bones, cubed
• salt to taste
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 3 tbsp. mustard oil
• 2-3 onions, chopped
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 medium potatoes
• 1 whole garlic pod
• 1 tsp. ghee
• coriander leaves & fresh red chilies to garnish

          Marinate the mutton with all the ingredients starting from salt to garam masala powder for an hour or for best results overnight.

            Heat oil in a pan and fry the potatoes till light brown Keep aside. Temper the same oil with cinnamon, cardamoms and cloves. Add the onions and fry till light brown.

          Now add the marinated mutton and simmer on a medium flame till the water evaporates.  Add 1 1/2  cups water, garlic pod and the potatoes. 

          Pressure cook for 20-25 minutes on a low flame after the first whistle. When done, add ghee and mix well. 

          Garnish with coriander leaves and fresh red chilies. Serve along with plain steamed rice,  pulao, plain Biryani, naan or roti.

                          Marinate mutton with all ingredients starting from salt to garam 
                          masala powder for an hour or for best results overnight.

                                Heat oil & fry potatoes till light brown Keep aside.

                         Temper same oil with bay leaves, cinnamon, cardamons & cloves.

                                Add onions & saute till light brown.

                                Add marinated mutton & fry till dry.

                   Add water & pressure cook for 20-25 min. on low flame after the first whistle.

                               When it is done, add ghee & give it a mix.

                               Serve, garnished with coriander leaves & fresh red chilies.

Kosha Mangsho (Mutton Curry - Bengali Style)

          This is a very popular and an authentic Bengali style Mutton Curry known as Kosha Mangsho. Kosha means frying the marinated mutton on low flame till dry before adding the water. Mangsho means Mutton / Lamb. 

          It is a spicy dry gravy which is either had with rice, pulao or any Indian bread. This dish is an all-time favourite of any Bengali and is a must have on any weekend lunch or dinner. It is slow cooked to perfection in mustard oil and other aromatic spices. So check out the step by step pictorial recipe to prepare it. 

• 500 gms. Mutton on bones, cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. mustard oil (for marination)
• 2 tbsp. yoghurt
• 1 tbsp. ginger paste
• 1 tsp. garlic paste
• 2-3 tbsp. mustard oil (for cooking)
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 3 onions, chopped
• 1 tsp. sugar
• onion slices, lemon wedges & coriander leaves to garnish

          Marinate the mutton with all the ingredients starting from salt to garlic paste for a minimum of 2-3 hours or preferably overnight.

          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Then add the onion and sugar and fry till light brown. Add the marinated mutton and continue to fry on low flame till dry.

          Add 1 & 1/2 cups water and pressure cook on a high flame for 1 whistle. Then cook on low flame for 20-25 minutes.

          Simmer further and reduce the gravy to a thick consistency. Garnish with onion slices, lemon wedges and coriander leaves. Serve hot with steamed rice, naan or paratha.

                                 Temper oil with bay leaves, cinnamon, cardamoms & cloves. 
                                     

                                  Add onion & sugar and fry till light brown.

                         Add marinated mutton & cook on low flame till dry. Add water &
                         pressure cook.

                        Serve, garnished with onion slices, lemon wedges & coriander leaves.