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Mangso Jhol (Mutton curry)

Jul-08-2016
Titir Pande
40 minutes
Prep Time
25 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Mangso Jhol (Mutton curry) RECIPE

A common family mutton curry prepared on Sundays and family get together.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Shallow fry
  • Pressure Cook
  • Main Dish

Ingredients Serving: 5

  1. Mutton - 500 gm
  2. Onion paste - 1 medium size
  3. Tomato paste - 2 small size
  4. Whole garam masala - 1 clove, 1 black cardamon, 1 cinnamon stick, 2 green cardamon
  5. Potato - 2 medium size half cut
  6. Ginger garlic paste - 2 tsp
  7. Salt
  8. Turmeric powder - 1 tsp
  9. Cumin powder - 1 tsp
  10. Coriander powder - 1 tsp
  11. Red chilli powder - 1 tsp
  12. Water
  13. Mustard oil - 4 tbsp
  14. Garam masala powder - 1 tsp

Instructions

  1. Firstly we need to marinate the mutton for half an hour to an hour.
  2. In a bowl take the mutton pieces and add salt, turmeric powder, cumin powder, coriander powder, red chilli powder, onion paste, ginger garlic paste, tomato paste, 4 tbspn mustard oil. Mix all these properly and leave for marination in refrigerator.
  3. Meanwhile shallow fry the potatoes and keep aside.
  4. In a cooker, heat some oil and add the whole garam masala.
  5. When the mixture starts releasing smell add the marinated mutton and mix properly.
  6. Cover it. Now from time to time open the cover and keep on stiring in low flame till the water that gets released from mutton dries up.
  7. When the mutton water dries up and oil is released add 2 cup water and the potatoes. Add 2 tsp mustard oil from top. Now close the cooker with its lid.
  8. Pressure cook the mutton for 3 whistles on high flame. Then simmer for 4 to 5 mins.
  9. Remove the cooker from flame.
  10. Once the cooker lid opens, switch on the gas again.
  11. If required add more water else follow the next step.
  12. Add garam masala and mix well. Cook till required consistency of the gravy is achieved.
  13. Garnish with coriander leaves and green chillies.

Reviews (2)  

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Maithili Thangkhiew
Jul-11-2016
Maithili Thangkhiew   Jul-11-2016

An authentic and lovely Bong dish!

swapna ghosh
Jul-09-2016
swapna ghosh   Jul-09-2016

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