Bengali Style Mangsher Jhol (Mutton Curry) Recipe
Introduction
Bengali cuisine is renowned for its rich flavors and delightful combinations, and the Mangsher Jhol, a traditional mutton curry, is a shining example of this culinary heritage. This recipe invites you to experience the aromatic spices and tender meat, perfectly paired with potatoes that absorb the essence of the curry. Ideal for a cozy weekend dinner, this dish will impress your family and guests alike, especially when served with steamed rice and a sweet treat like Chaler Payesh for dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton | 1 kg |
| Potatoes (Aloo) | 3 (peeled and halved) |
| Onion (finely chopped) | 2 cups |
| Onion paste | 2 tablespoons |
| Garlic paste | 2 tablespoons |
| Ginger paste | 2 tablespoons |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1½ teaspoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chili powder | 2 teaspoons (adjust to taste) |
| Vinegar | 1 tablespoon |
| Mustard oil | 2 tablespoons + ½ cup |
| Curd (Dahi/Yogurt) | 150 grams |
| Ghee | 4 teaspoons |
| Garam masala powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Bay leaves (Tej Patta) | 2 |
| Dry red chilies | 2 |
| Black cardamom (Badi Elaichi) | 1 |
| Cardamom pods (Elaichi) | 4 |
| Cloves (Laung) | 4 |
| Cinnamon stick (Dalchini) | 1 |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 450 |
| Protein | 30 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
| Fiber | 5 g |
Preparation Time
- Prep Time: 180 minutes (including marination)
- Cook Time: 45 minutes
- Total Time: 225 minutes
- Servings: 5
Instructions
-
Marinate the Mutton:
Begin your culinary journey by thoroughly washing the mutton pieces and draining any excess water. In a mixing bowl, marinate the mutton with 2 tablespoons of onion paste, ½ teaspoon each of ginger and garlic paste, ½ teaspoon of turmeric powder, 1 tablespoon of vinegar, and 2 tablespoons of mustard oil. Ensure that the meat is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 to 4 hours to allow the flavors to meld beautifully. -
-
Prepare the Potatoes:
While the mutton marinates, take the peeled and halved potatoes and lightly smear them with a bit of salt and turmeric powder. This will enhance their flavor and prevent them from becoming too bland. -
Fry the Potatoes:
Heat a generous amount of mustard oil in a kadai or wok over medium heat. Once the oil is hot, carefully add the potato pieces and fry them until they are golden brown on all sides. Once done, remove them from the pan and set aside. -
Temper the Spices:
In the same oil, add 3 teaspoons of ghee to the remaining oil. Temper the ghee and oil mixture with the bay leaves, dry red chilies, black cardamom, cardamom pods, cloves, and cinnamon stick. Allow the spices to release their aromas, which should take about a minute. -
Cook the Onions:
Once fragrant, add the finely chopped onions to the pan and sauté until they turn soft and translucent. This process is crucial as it forms the base of your curry. -
Caramelize the Sugar:
Add the sugar to the onions and cook until it caramelizes, imparting a beautiful reddish hue to your dish. This caramelization adds depth to the flavor profile of your curry. -
Add Pastes and Mutton:
Stir in the remaining ginger and garlic pastes and cook until the oil separates from the mixture, indicating that the spices are well-cooked. Now, introduce the marinated mutton along with all the marinade. Mix well and sauté for another 4-5 minutes, ensuring the meat is coated in the flavorful base. -
Incorporate Yogurt:
Beat the yogurt until smooth and then pour it into the kadai, mixing thoroughly. You will notice the mutton beginning to release water; continue stirring for another 5-6 minutes. This step is essential for achieving a creamy texture in the final dish. -
Add Spices:
Season the mixture with salt and add all the dry spices: cumin, coriander, turmeric, and red chili powder. Stir continuously until the oil begins to separate from the sides of the kadai, which is crucial for developing that velvety gravy. -
Final Touches:
Gently add the fried potato pieces and give everything a final mix. Now pour in 2 to 2½ cups of warm water, allowing the mixture to come to a boil. -
Cooking Method:
You can cook the mutton curry in one of two ways:- Pressure Cooker: For quicker cooking, seal the lid and cook on high heat until you hear one whistle, then reduce to low heat and cook for an additional 20 minutes. Allow the pressure to release naturally.
- Traditional Method: Alternatively, cover the kadai with a lid and let it simmer on low heat until the mutton is tender and fully cooked, which should take around 45 minutes to an hour.
-
Serve:
Once the meat is tender, transfer the Mangsher Jhol to a serving bowl. Drizzle with 1 teaspoon of ghee and sprinkle a bit of garam masala powder on top. Cover the bowl and let it rest for a few minutes to allow the flavors to develop further.
Serving Suggestions
Serve this delightful Bengali Mangsher Jhol hot, accompanied by steaming bowls of rice for a fulfilling meal. For dessert, consider pairing it with Chaler Payesh, a traditional Bengali rice pudding, to round off the experience beautifully. Enjoy the warmth and depth of flavors that this dish brings to your dining table, and celebrate the joy of Bengali cuisine!
Conclusion
Mangsher Jhol is not just a dish; it’s an experience, a story of flavors and traditions passed down through generations. As you relish every bite, let the essence of Bengali cooking fill your heart and home with warmth. Happy cooking!
