Mutton Curry or as we have a tendency to fondly decision it Mangshor Jhol is associate antique delicacy wherever mutton items poached with massive sized potato chunks in a very spicy, hot curry. This curry ought to be agent in consistency (the Bengali word jhol suggests that a soup like curry). One full plate of steaming hot rice will be simply polished off solely with this. A unchanged dish it’s associate incomparable favorite in each Bengali home. I’m sharing my mom’s version here, that I’ve learned from her.
Potato- four medium sized
Onion paste of two medium sized onions
Ginger paste- 3/4 tsp
Garlic paste- one tsp
Black peppercorn- ½ tsp (roughly crushed)
Cumin powder- one tbsp
Coriander powder- one tsp
Turmeric powder- 1/2 tsp
Kashmiri Mirch Powder- one tsp
Bay leaf- one
Whole dry red chili- one (broken)
Sugar- one tbsp
Mustard oil- 5-6 tbsp
Few slit inexperienced chillies- 8-9
Garam masala powder- 1/2 tsp
Peel the potatoes, remove halves horizontally, wash and keep aside.
In a kitchen utensil add freshly washed things of mutton and 1/2 tsp salt. alter water to level the mutton among the vessel. shut the kitchen utensil lid and are available out the flame once four whistles. Open the lid once the pressure has reduced. Keep the stock, don’t drain.
Fry the potatoes, enable them to flip golden brown in color, subtract and keep aside.
Heat oil in an exceedingly} very deep preparation pan/kadai. Temper with dry sandwich pepper and herb. Add sugar, merely gently stir the sugar until all of it’s caramelized into a delicious attempting golden brown color. Add onion paste and sauté until brown in color, presently add the garlic paste and sauté for several seconds tons of.
And Add crushed black flavoring, cumin powder, coriander powder, turmeric powder, kashmiri mirch powder, inexperienced chillies, salt and ginger paste. mix and fry it on medium heat until the masala starts exploit oil. And Add the mutton things and potatoes. mix well with the masala and fry on medium heat for 10-15 minutes. Cover>Uncover>Stir.
Continue with this technique. presently add some mutton stock throughout this (one ladleful at a time), mix and fry for 4-5 minutes. Then add some tons of stock (the same amount). Repeat this technique for 3-4 times. Cook on medium heat. Finally add remainder of the stock, mix, cowl and cook on a occasional flame until the meat is completely cooked. Stir in between to forestall from burning or protruding to the bottom of the pan. Add garam masala powder, mix and subtract from the heat.
Serve hot with steamed rice, luchi, ruti, puri, paratha, no matter you prefer. the standard Bengali thanks to have this Mutton Curry/Mangshor jhol is with steamed rice/gorom bhaat