Recipe> Bengali Mutton Curry

Image: A typical Bengali meal - rice, daal, shukto, papad and mangshor jhol
Image by: avlxyz

Text by: Tanya Munshi

Mangshor jhol, is mutton curry in Bengali. It is one of the most popular non-vegetarian dishes in Bengal. A meal without mangshor jhol is incomplete during festive times. Getting good quality mutton is a very high prerequisite if you want this dish to be ‘lip-smackingly’ delicious. Serve this mutton curry with steamed rice or freshly made rotis.

Traditionally in Bengal, during Kali Puja, which is held during Diwali, the combination of mangshor jhol and rice is served as a part of the ritual. If you have a Bengali friend, all you need to ask him/ her is to treat you to a traditional style mutton curry and you will know what I mean.

Ingredients:

• 1 kg mutton
• 2 medium size tomatoes
• 2-3 medium size potatoes
• Whole garam masalas
• ½ inch cinnamon stick
• 1 bayleaf1 cardamom
• ½ inch – star anise
• 3-4 black pepper corns (optional)
• 1-2 green chilies
• 10 clovesgarlic
• 1 and ½ inch ginger
• 1-2 tbs mustard oil/ clarified butter
• 1 tsp sugar
• 1 tsp garam masala powder

For the Marination:

• 3-4 tbsp curd
• 1 and ½ tsp turmeric powder
• 1 and ½ tsp chili powder
• Salt to taste
• 3-4 tbsp mustard oil
• 1 tsp coriander powder

Method for the Marination:

1. It is very important to clean the mutton of extra fat and unwanted portions.
2. In a large glass/ ceramic vessel, add the mutton and all the spices and ingredients for the Marination.
3. Mix it well with hand, as every piece should be well covered with the ingredients.
4. Cover and set aside for minimum 2-3 hours, longer the better.
5. The Marination process is meant to tenderize and add flavor to the meat.

Method:

1. Heat the oil/ clarified butter in the pressure cooker.
2. Add the whole garam masalas, till they start to splutter.
3. Prepare a paste out of the onion, ginger and garlic.
4. Add the sugar and stir for a few seconds. The sugar is added to enhance the color of the curry.
5. Now add the onion-ginger-garlic paste and fry till slightly brown.
6. Add finely chopped tomatoes and cook till it blends well with the earlier paste.
7. Fry till the sides begin to leave oil.
8. You can sauté potato cut in large cubes and set aside or drop them directly into the paste.
9. Once this is done, mix the paste and potatoes well.
10. Now add the marinated mutton and stir well.
11. Add about 1-2 cups of water, depending on how much of gravy you want.
12. Add the green chilies, but don’t slit them or break them. Otherwise the gravy will have a distinct aroma and flavor of the green chilies.
13. Once it starts to boil, add a dash of garam masala powder, give it a stir and shut the pressure cooker.
14. Give it at least 5-6 whistles. Once done, let the steam escape completely.
15. Check for doneness and if you think the mutton is still chewy, then add 3-4 whistles extra.
    Serve hot with steamed rice or rotis.
16. Note: You can also try out the same recipe with chicken, but in this case, you need to give fewer whistles as chicken is a more tender than mutton.

Published in CookingGoddess.com on October 17, 2007
Link: http://www.cookinggoddess.com/category/Recipes/Bengali-Mutton-Curry/