Mangsher Jhol – Bengali Mutton Curry
Mangshor Jhol or Mutton stew, also known as Robibarer Mangsher Jhol or Bengali Mutton Curry
Not just Mangshor Jhol( Mutton stew), Robibarer Mangsher Jhol( Bengali Mutton Curry) is an emotion!
Sunday Lunch-
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Shak Bhaja ( Bengali style chad fry)
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Robibarer Mangshor Jhol(Bengali-style Sunday Mutton stew)
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Anarosher chutney ( Pineapple chutney)
It’s been almost four months. Biswa is working from home, and these days, we don’t go for weekly grocery shopping. We try to buy our veggies and proteins biweekly! I follow a meal prep routine and strategies, which means a special meal doesn’t depend on the weekend purchase. I don’t know about you, but these days weekends are no more special for us! There are no friends over, no long drive, no shopping, Monday to Sunday we all are at home! The only difference is that he doesn’t turn on his office computer, and I don’t publish vlogs, which means no editing works. We try to do some fun activities and games, but! Sometimes I feel we are a part of a famous Indian reality show!
A Sunday meal with Mungsher Jhol
On a winter Sunday noon, the simmering sound of spiced mutton stew, potato and the smell together create the Sunday environment in our home, which we used to enjoy! We sat on our lunch table and devoured our lunch, poured Chutney to finish the meal, realised a few more hours left, and then we would start getting ready for a brand new week!
This time, getting ready means checking if the printer has enough ink cartridges to organise school supplies for the week!
No! I am not cribbing. I was thinking, why did I cook Mangsher Jhol on Sunday when I can cook it any day of the week now?
If you read till now, you might be thinking, why she is cribbing on this fabulous meal?
Robibarer Mangshor Jhol
Probably, it’s because Mangshor Jhol carries the message of Sunday relaxation and many weekend memories! Not just Mangshor Jhol, Robibarer Mangsher Jhol is an emotion!
Ingredients
Method
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Step 1
First, clean and wash the mutton and place it in a mixing bowl.
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Step 2
Add all the dry spices, all the paste, the yogurt and three tablespoons of oil to the mutton.
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Step 3
Give it a good mix, cover it and put it into the refrigerator for at least one hour.
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Step 4
Peel off the potatoes, wash and cut them in halves. Add salt and turmeric powder.
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Step 5
In your cooking vessel, add the rest of the oil and heat it (the oil should be smoky hot)
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Step 6
Tip: When cooking with mustard oil, ensure it is smoky hot; otherwise, it will release a raw and pungent smell in your dish. To avoid grease stains on your kitchen surface, remove your vessel from the heat and then reheat to bring the temperature up and warm enough to proceed with the next step.
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Step 7
Add the potatoes into the oil and fry them for a few minutes, then remove from the oil. You don’t need to cook them through just yet.
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Step 8
Add the sugar to the remaining oil and let it melt and dissolve.
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Step 9
Add the whole spices, and as they temper, give them a stir, and cook for a few seconds so that all the flavour is incorporated into the oil.
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Step 10
Add the mutton and cook for two to three minutes over high heat, then reduce heat to medium-high, cover and cook for 15 to 20 minutes. Stir off and on, making sure that it doesn't stick to the pan.
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Step 11
Halfway through this, add the potatoes.
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Step 12
Add salt to taste when the oil separates from the meat and spices.
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Step 13
Then, transfer the whole thing into a pressure cooker. Add boiling water for a stew. (Approx. 3 cups). Lock the cooker.
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Step 14
Over a high heat, wait for one whistle, then reduce the heat to the absolutely lowest mark, and wait for two to three whistles. Turn off the heat and let the pressure release in its own time.
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Step 15
Serve with steaming Basmati rice.
Nutrition (per serving)
- Calories560.06 kcal
- Carbohydrate61.68 g
- Protein15.93 g
- Fat29.3 g
- Saturated fat7.08 g
- Sugar12.51 g
- Fibre9.87 g
- Sodium1558.38 mg
- Cholesterol18.49 mg
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