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Mangshor Jhol

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian

Ingredients
  

Preparation:

  • 1 kg Mutton Medium pieces (Remove the fat)
  • 2 Whole potatoes
  • 1 medium sized Onion
  • 1 tbsp Red chilly powder
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 5 to 6 tbsp Mustard oil

For Marinating Mutton:

  • 100 g Yoghurt
  • 1.5 tbsp Ginger garlic paste
  • 4 to 5 medium sized Onions
  • 1 large Tomato finely chopped
  • 1 tbsp Black peppercorns
  • 1 Bay Leaf
  • 1 piece Cinnamon , 3 inches in length also called as dalchini

Instructions
 

Step 1 : Marinate Mutton

  • In a large mixing bowl , mix yoghurt, ginger and garlic paste, thinly sliced onions, chopped tomatoes,peppercorns,bay leaf and cinnamom.
  • Add the mutton pieces and coat them well with the marinade.Massage the pieces really well.
  • Cover and set aside for 1 hour.

Step 2 : Fry Potatoes

  • Heat mustard oil, 3 cm deep, in a pan.
  • Add little turmeric powder , fry the potatoes until they are lightly coloured on all sides (about 4 minutes).
  • Keep the flame on medium to high.Drain and set them aside.

Step 3 : Cooking Mutton

  • Heat mustard oil, add onion paste and sauté until light brown in color.
  • Add sugar, gently stir the sugar until all of it has caramelized into a beautiful golden brown color.
  • Add the mutton pieces and mix well.Add turmeric powder and red chilly powder and salt.
  • Fry on a medium to high heat for 10 to 15 min with the lid on.At this point the mutton will start releasing water.
  • Add some hot water (one ladleful at a time) , mix and cook for 4 to 5 minutes.
  • Then add some more water in the same amount.Repeat this process until the gravy is turned into a nice brown colour.
  • Let the mutton cook over low heat covered. Stir in between to prevent from burning or sticking to the bottom of the pan.This process is called "kashano" or "bhuno".
  • For faster cooking , once you have obtained the desired colour for the gravy you may stop the frying process and tranfser the mutton to a pressure cooker.
  • First add the fried potatoes.Lay them to the bottom, followed by the mutton on top.
  • Add 150 g water ,pressure cook it on medium-low heat for 30 minutes.If you are using instant pot , 20 mins in pressure cook mode is enough.Remember mutton will also release water.
  • Serve hot with steamed rice, luchi, roti, puri, paratha. The typical Bengali way to have this Mutton Curry/Mangshor Jhol is with steamed rice/gorom bhaat.