MANGSHOR JHOL   (Bengali Style Mutton Curry)

MANGSHOR JHOL
(Bengali Style Mutton Curry)

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Mangshor jhol or mutton curry is another Bong favourites for a hearty Sunday meal. Its basically a soul satisfying food for all Bengalis, and a perfect Sunday treat. This is my mother-in-law’s traditional recipe and a favourite of all in the family. Personally I don’t prefer mutton in my diet often for health reason but once in a while it’s okay to enjoy it and the way she makes this dish with so much of love and patience — the flavours are to die for. This is best accompanied with hot steamed rice and a green chilli for that extra spice factor with a squeeze of lime, if you like food spicy and tangy like me.

Image of MANGSHOR JHOL

This curry is different from other mutton curries as it contains big chunks of potatoes in it as we Bongs love to enjoy our potatoes in non-veg curries and made with mustard oil as it gives a unique flavour to the dish. (It doesn’t smell of mustard oil at all, the sharpness and taste come from that oil which no other oil would give). Believe me, you have to try this dish to know the difference. Come on!  What are you waiting for? Make your Sundays also a hit with this soul-satisfying dish and have a lovely meal with your entire family. As it is said “A family that eats together stays together”, so make it a point to make such soul-satisfying dishes that all the family members can enjoy together. Happy Cooking.

Image of MANGSHOR JHOLIngredients:

  • 1/2 kg – Mutton (Goats meat)
  • 2 nos – Medium-sized potatoes (peeled and cut into halves and fried)
  • 3 big – Onions chopped finely
  • 1 big – Onion puréed
  • 1 1/2tbsp – Ginger paste
  • 1 tbsp – Garlic paste
  • 1 tbsp – Green chillies paste
  • Chopped green chillies few
  • 2 big – Tomatoes chopped
  • 1/2 tsp – Jeera (Cumin) powder
  • 1/2 tsp – Dhania (Coriander) powder
  • 1/2 tsp – Haldi (Turmeric) powder
  • 2 tsp – Red chilli powder
  • 1/4 tsp – Garam masala ground fresh
  • 1/2 tsp – Jeera (Cumin) seeds for tadka (tempering)
  • 1 no – Big bay leaf
  • 1/4 tsp – Sugar for caramel
  • 7 to 8 tbsp – Mustard oil
  • Salt to taste

Image of MANGSHOR JHOLFor marination:

  • 1 tsp – Ginger garlic green chilli paste
  • 1 tbsp – Dahi (Curd)
  • 1 tbsp – Finely minced onions
  • 1 to 2 green – Green chillies slit
  • 1 tsp – Mustard oil
  • 1/4th tsp – Salt

Method:

  1. First of all take all the marinating ingredients along with mutton rub nicely and marinate for half an hour.
  2. Heat mustard oil in a pan and bring to a smoking point and lower the flame add the sugar for caramelising; then add ½ tsp  jeera  seeds,  one  bay leaf  and 1/4 tsp chilli powder immediately add the chopped onions and fry till golden pink.
  3. Now, take all the dry masalas along with the ginger garlic green chillies paste, onion paste and salt and put in the above-fried onions and fry till the masala leaves oil then add to this the above-marinated mutton and bhuno till all the raw smell of masala wears off.
  4. Add the chopped tomatoes and fry again till the tomatoes are amalgamated  in the masalas and mutton. Always cook on medium to low  flame covered.
  5. Add more salt if needed and the pre-fried potatoes along with hot boiling water (add water as required to cook the meat perfectly).
  6. Transfer the gravy into the cooker close the lid and let it cook for 4-5 whistles. Let the steam subside and then open the cooker and bring it to boil add a dash of desi ghee, 1/4 tsp of freshly ground garam masala and chopped coriander leaves. Serve hot with steamed rice.

Image of MANGSHOR JHOLNote:

  • This dish has to be made with lots of patience on medium to low flame as the slow frying of the masala brings out the flavour of the dish; fry the masalas till all raw smell of masalas have gone and the oil separates from the masala. It will take time and lot of elbow grease.

Image of MANGSHOR JHOL

  • You can reduce the oil as per your preference but as per my traditional recipe, this recipe needs this much quantity oil to fry the masalas properly, If you intend to reduce oil then fry with sprinkle of water,  preferably use nonstick pan.
  • If you don’t prefer mustard oil then normal oil can be used but there will be different in the taste.

image of mutton7

4.5 from 2 reviews
MANGSHOR JHOL (Bengali Style Mutton Curry)
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
  • ½ kg – Mutton (Goats meat)
  • 2 nos – Medium-sized potatoes (peeled and cut into halves and fried)
  • 3 big – Onions chopped finely
  • 1 big – Onion puréed
  • 1½tbsp – Ginger paste
  • 1 tbsp – Garlic paste
  • 1 tbsp – Green chillies paste
  • Chopped green chillies few
  • 2 big – Tomatoes chopped
  • ½ tsp – Jeera (Cumin) powder
  • ½ tsp – Dhania (Coriander) powder
  • ½ tsp – Haldi (Turmeric) powder
  • 2 tsp – Red chilli powder
  • ¼ tsp – Garam masala ground fresh
  • ½ tsp – Jeera (Cumin) seeds for tadka (tempering)
  • 1 no – Big bay leaf
  • ¼ tsp – Sugar for caramel
  • 7 to 8 tbsp – Mustard oil
  • Salt to taste
Ingredients for marination:
  • 1 tsp – Ginger garlic green chilli paste
  • 1 tbsp – Dahi (Curd)
  • 1 tbsp – Finely minced onions
  • 1 to 2 green – Green chillies slit
  • 1 tsp – Mustard oil
  • ¼th tsp – Salt
Instructions
  1. First of all take all the marinating ingredients along with mutton rub nicely and marinate for half an hour.
  2. Heat mustard oil in a pan and bring to a smoking point and lower the flame add the sugar for caramelising; then add ½ tsp jeera seeds, one bay leaf and ¼ tsp chilli powder immediately add the chopped onions and fry till golden pink.
  3. Now, take all the dry masalas along with the ginger garlic green chillies paste, onion paste and salt and put in the above-fried onions and fry till the masala leaves oil then add to this the above-marinated mutton and bhuno till all the raw smell of masala wears off.
  4. Add the chopped tomatoes and fry again till the tomatoes are amalgamated in the masalas and mutton. Always cook on medium to low flame covered.
  5. Add more salt if needed and the pre-fried potatoes along with hot boiling water (add water as required to cook the meat perfectly).
  6. Transfer the gravy into the cooker close the lid and let it cook for 4-5 whistles. Let the steam subside and then open the cooker and bring it to boil add a dash of desi ghee, ¼ tsp of freshly ground garam masala and chopped coriander leaves. Serve hot with steamed rice.
Notes
1. This dish has to be made with lots of patience on medium to low flame as the slow frying of the masala brings out the flavour of the dish; fry the masalas till all raw smell of masalas have gone and the oil separates from the masala. It will take time and lot of elbow grease.

2. You can reduce the oil as per your preference but as per my traditional recipe, this recipe needs this much quantity oil to fry the masalas properly, If you intend to reduce oil then fry with sprinkle of water, preferably use nonstick pan.

3. If you don't prefer mustard oil then normal oil can be used but there will be different in the taste.
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4 Comments

  1. Manu Chablani

    Excellent recipe. Thanks a lot. Will try soonest !!!

     
  2. Awesome recipes.. I being a bengali fellow is very khedure(very keen of eating all types of food).waiting for your new recipie…thank u

     

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