Name: Robibarer Mangsher Jhol(Sunday Special Bengali Mutton Curry) recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 500 gm goat meat (you can also use lamb meat); 2 onions (chopped ); 3 tablespoons garlic paste; 2tablespoons ginger paste; 2 teaspoonsdry red chilli paste; 1 teaspoon turmeric powder; 1 teaspoon Coriander powder; salt to taste; 1 tomatoe(chopped); 2 tablespoon curd; 1 tablespoons red chili powder; 2 potatoes (cut into halves); 2 teaspoon garam masala(dry roast 1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder ); 1/4 cup mustard oil or cooking oil (preferrably mustard oil); 1 tablespoon ghee or clarified butter; 1 whole garlic(wash and remove the outer skin) . ( optional); FOR TEMPERING; 2 bay leaves; 3 whole cardamoms; 1 inch cinnamon stick; 1 tsp of sugar

ABOUT Robibarer Mangsher Jhol(Sunday Special Bengali Mutton Curry) RECIPE

Among the famous Bengali dishes, there is one dish that never fails to impress anyone,that is Spicy Mutton Curry aka Mangsher Jhol. It is always a happy moment to sit with family and enjoy a delicious lunch on a lazy Sunday afternoon with mutton kosha and hot steamed rice,today I am sharing the recipe of this dish straight from my kitchen.

Ingredients Serving: 2

500 gm goat meat (you can also use lamb meat)
2 onions (chopped )
3 tablespoons garlic paste
2tablespoons ginger paste
2 teaspoonsdry red chilli paste
1 teaspoon turmeric powder
1 teaspoon Coriander powder
salt to taste
1 tomatoe(chopped)
2 tablespoon curd
1 tablespoons red chili powder
2 potatoes (cut into halves)
2 teaspoon garam masala(dry roast 1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder )
1/4 cup mustard oil or cooking oil (preferrably mustard oil)
1 tablespoon ghee or clarified butter
1 whole garlic(wash and remove the outer skin) . ( optional)
FOR TEMPERING
2 bay leaves
3 whole cardamoms
1 inch cinnamon stick
1 tsp of sugar

Instructions

Beat the Yogurt and add 1 tablespoon ginger, 1 tablespoon garlic and 1 teaspoon red chilli paste,mix well and rub it to the mutton,add 1/2tsp turmeric powder and salt and mix it well,keep it overnight or minimum 2 hours in the fridge.
Heat oil in a deep and heavy bottom pan
Add potatoes,shallow fry,keep them aside
Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away
Cook until oil gets separated,stir continously
Add chopped tomatoe,mix and cook for some time
Now add the marinated mutton and mix well,add whole garlic
Add coriander, red chilli powder and remaining turmeric Powder and stir,add salt
Stir to mix everything together and cook on low flame.
Cover and let it cook for sometime and then stir so that it does not burn.
Keep doing this process for 20-25 minutes till the mutton is soft and all the water is released.
In between, uncover and check for burning at the bottom, if required sprinkle some water.
You can transfer this to a pressure cooker,add 1 cup warm water. Close the lid and let it whistle for 7 to 8 (or if you want you can give more whistle) ,do this under medium flame
Turn off the stove. Wait till all the pressure is released. Open the cover ,add the fried potatoes and stir it from bottom. Cover the cooker with lid and allow for 1 more whistle under low flame,wait till all the pressure is released,then open the cover,add garam masala powder and ghee,cover and cook for 2 minutes
Serve this with hot steamed rice or luchi( BengaliStyle Poori ) but me and my family members love to have Mutton Kosha or Bengali Style Mutton Curry with hot steamed rice.

Similar Recipes