Mangsher Jhol

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Bengali Mutton Curry

Bengali Sunday lunch is absolutely incomplete without Mutton curry, and this Bengali Mutton curry is nothing but a simple runny curry made with Rewaji khasir mangsho. This patla mangsher jhol use to serve with gorom bhat and cucumber onion salad. The curry must be runny and dark red in color, with strong cinnamon flavore of garam moshla added at the end. The chorbi or fat must be attached with the big chunks of mutton pieces, and if you asked to give some extra chorbi for the curry, the shop keeper won't disappoint you. And mutton pieces preferably from shoulder or front leg, the meat of this part is the tastiest of the whole goat. And most importantly this shoulder part gives you nalli, which you must chew at the end of the lunch. In my childhood, my dad used to go to Phoolbagan on his bicycle to bring the mutton, and the meat used to wrapped in Shalpata. And either dad used to buy kochuri torkari from the mistir dokan along with jilipi or mom used to prepare luchi torkari for the breakfast. And we never sleep after 7 am, even in sundays. So from 7 to 9 I used to do my homework and after that, my Sunday used to start with Ducktales, Talespin and Little Marmaid. And in the meantime, the smell of cooking mutton curry used to come from the kitchen and I ask mom for the testing part of the curry. So she always used to offer me aloo jhol in a bowl to taste. And that was how we used to enjoy our Sundays.

Almost in every Bengali home "Sunday Special Panthar Jhol" is must for lunch menu. This is not a very rich curry. This kind of "Mangsher Jhol" is cooked with very less spices, just like stew. This type of "Mangsher Jhol" goes well with Plain Steamed Rice and cucumber, onion salad. Goat meat is itself little rich. So you can not have a lot at a time. And Goat meat should be consumed at lunch only. This meat is little difficult to digest.




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360 Minutes

45 Minutes



Cooking Level

Meal Type

Festival Food

Ingredients for Bengali Mutton Curry

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Preperation steps for Bengali Mutton Curry

  Take the Goat Meat and clean the meat thoroughly. Wash the meat and strain the excess water.

  Now take the meat into a large bowl, add curd, turmeric, red chili, cumin powder, coriander powder, garlic, ginger paste, tomato, 2 tablespoons oil and marinate the meat very well using your own hand. Now leave the marinated meat for atleast 2 hours. Overnight marination is the best for goat meat. 

  Take a large wok or pan, heat Mustard oil into the pan. When the oil will be Smokey, add the potatoes and fry till golden brown, take them out and keep into a pressure cooker.

  In the same oil add Bay Leaf, Methi Seeds and fry for 2-3 seconds. Add the onion to the pan, add salt & sugar and cover the pan. Let the onion cook on low heat for 5 minutes.

  After 5 minutes, add the marinated meat to the pan and again cover the pan. Let the meat cook on low meat for atleast 20 minutes, stirring occasionally.

  After 20 minutes open the pan , higher the heat little and start frying the meat, which is called "Koshano" in Bengali till oil oozes from the meat.

  Now take two cups of water and boil it, add the boiled water into the pan.Now take a pressure cooker and put everything into it along with the fried potatoes, close the lid of the cooker and place it on medium heat.

  Cook the meat on medium flame atleast for 3 whistles. After 3 whistles, turn off the heat and let the pressure itself. When all the pressure released,check if the meat is tender enough, if not again close the lid and pressure cook for another 2 whistles. Open the lid, sprinkle the ghee & garam masala.

Serve "Panthar Mangsher Jhol" / Bengali Mutton Curry with steamed rice & cucumber salad... Enjoy....

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