Bengali Style Mangsher Jhol – Mutton Curry
Mangsher Jhol is more than just a dish; it’s a Bengali tradition, especially cherished on Sundays. I vividly remember my childhood when Sundays were a celebration of good food and family. After a morning filled with dance classes, the aroma of a freshly made mutton curry, accompanied by a side of ‘Luchi-Sada Aloor Chorchori’ or ‘Tekona Porota’ and ‘Aloo Chorchori’ for breakfast, would fill the house. My mother would grind the spices using a traditional stone grinder, a technique that brought out the purest, most aromatic flavors that no store-bought powder could match. This Bengali-style Mangsher Jhol recipe brings together succulent mutton, rich spices, and a flavorful gravy, all harmonizing beautifully in a single pot, making it a perfect choice for a cozy dinner.
Cuisine: Bengali
Course: Dinner
Diet: Non-Vegetarian
Serves: 6-8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mutton (cut into pieces) | 1 kg |
| Potatoes (Aloo, peeled & halved) | 3 potatoes |
| Onion (finely chopped) | 2 cups |
| Onion paste | 2 tbsp |
| Garlic paste | 2 tbsp |
| Ginger paste | 2 tbsp |
| Cumin powder (Jeera) | 1 tsp |
| Coriander powder (Dhania) | 1.5 tsp |
| Turmeric powder (Haldi) | 1 tsp |
| Red Chilli powder | 2 tsp (or to taste) |
| Vinegar | 1 tbsp |
| Mustard oil | 2 tbsp + ½ cup for frying |
| Curd (Dahi / Yogurt) | 150 g |
| Ghee | 4 tsp |
| Garam masala powder | 1 tsp |
| Sugar | 1 tsp |
| Salt | To taste |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Bay leaf (Tej Patta) | 2 leaves |
| Dry Red Chillies | 2 pieces |
| Black cardamom (Badi Elaichi) | 1 piece |
| Green Cardamom (Elaichi) Pods | 4 pods |
| Cloves (Laung) | 4 pieces |
| Cinnamon stick (Dalchini) | 1 stick |
Preparation Time: 180 minutes (3-4 hours for marination)
Cooking Time: 45 minutes
Total Time: 4 hours 15 minutes
Instructions:
-
Prepare the Mutton:
Start by washing the mutton pieces under running water to remove any impurities. Once washed, drain the excess water. In a large mixing bowl, marinate the mutton pieces with 2 tbsp onion paste, ½ tsp ginger paste, ½ tsp garlic paste, 1 tsp turmeric powder, 1 tbsp vinegar, and 2 tbsp mustard oil. Massage the marinade into the mutton well, ensuring it’s evenly coated. Cover and refrigerate for 3-4 hours to allow the flavors to meld. -
Fry the Potatoes:
While the mutton marinates, peel and cut the potatoes into halves. Smear a little salt and turmeric powder on them. Heat mustard oil in a large kadai (wok) and fry the potato pieces until they are golden brown and crispy. Once done, remove and set them aside. -
Tempering the Oil:
In the same kadai, add 3 tsp ghee to the oil. Add the tempering ingredients: bay leaves, dry red chillies, black cardamom, green cardamom, cloves, and cinnamon stick. Allow these spices to release their fragrance in the hot oil, which should take about a minute. -
Cook the Onions:
Once the tempering spices have infused the oil, add the chopped onions to the kadai and sauté them until they turn soft and translucent. This process should take about 5 minutes. Add 1 tsp sugar to the onions. As the sugar caramelizes, it will help create a rich red color for the gravy. -
Add Ginger-Garlic Paste:
Next, add the remaining ginger paste and garlic paste to the onions and sauté them for another 2-3 minutes, until the raw smell disappears and the oil begins to separate from the mixture. -
Cook the Marinated Mutton:
Now, add the marinated mutton pieces along with the marinade to the kadai. Stir the mutton pieces well, ensuring they are coated in the spicy onion paste. Cook the mutton for about 4-5 minutes, allowing it to sauté in the flavorful mixture. -
Add Yogurt:
Beat the curd (yogurt) in a bowl and pour it into the kadai with the mutton. Stir well to combine, and you’ll notice that the mutton will start releasing some water. Continue stirring for another 5-6 minutes, allowing the yogurt to blend into the curry base. -
Add Dry Spices:
Add the cumin powder, coriander powder, red chilli powder, and the remaining salt to the mutton. Stir continuously to mix the spices well. This stage is crucial; sauté the mutton and spices together until the oil begins to separate from the masala. This step ensures that the gravy turns a rich, velvety texture. -
Add Potatoes and Water:
Add the previously fried potato pieces into the curry and give everything a final mix. Now, pour in 2 to 2 ½ cups of warm water to create a gravy. Stir well and bring the curry to a boil. -
Cook the Mutton:
You have two options for cooking the mutton:- Pressure Cooker Method: Cook on high heat for one whistle, then reduce the heat and cook for an additional 20 minutes on low heat. Allow the pressure to release naturally.
- Traditional Cooking Method: If you prefer a slower cooking method, cover the kadai with a lid and let the mutton cook on low heat for about 30-40 minutes, or until the mutton is tender and fully cooked.
-
Finishing Touches:
Once the mutton is cooked, transfer it to a serving bowl. Drizzle 1 tsp ghee on top and sprinkle a little garam masala powder for a final burst of flavor. Cover the bowl and let the curry rest for a few minutes before serving. -
Serving Suggestions:
Serve this delicious Mangsher Jhol hot with steamed rice. For a complete Bengali meal, serve it alongside Chaler Payesh (a traditional Bengali rice pudding) as a dessert.
Nutritional Information (Approximate per serving):
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 400 kcal |
| Protein | 30 g |
| Fat | 25 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sodium | 450 mg |
| Cholesterol | 95 mg |
This Mangsher Jhol is a perfect blend of rich spices and tender mutton, making it an unforgettable dish for your next dinner gathering. The slow-cooked mutton, paired with the crispy potatoes and aromatic gravy, will surely transport you to the heart of Bengali kitchens. Whether served on a special Sunday or any day of the week, this comforting mutton curry will make your meal feel like a celebration. Enjoy the authentic taste of Bengali cuisine with every bite!
