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Mangshor Jhol
Mangshor Jhol. With piping hot rice. And loads of adda. The quintessential Bengali Sunday lunch. (And of course the mandatory siesta beyond that.) Enjoy !!!
Prep Time
10minutes
Cook Time
1.5hour
Prep Time
10minutes
Cook Time
1.5hour
Ingredients
Instructions
  1. Marinate the mutton with whipped yogurt, ginger paste, cumin-coriander paste and 2 tbsp of mustard oil. Keep aside for at least 3-4 hours, the more the merrier.
  2. Smear the potatoes halves with a little salt and turmeric powder. Heat 2 tbsp oil, fry the potatoes till golden. Keep aside.
  3. Add the remaining oil to a heavy bottomed pan, throw in the bay leaves, cinnamon, cardamom and cloves, allow the spices to splutter. Once the spices have released their aroma, add the garlic, fry for a minute or so. Add the onions, cook over a medium flame till the onions turn golden brown.
  4. Add the marinated mutton, Kashmiri red chilli powder, green chillies, turmeric powder and salt. Give it a hearty mix.
  5. Continue to cook over a low flame, while stirring occasionally, till oil starts to separate from the masala.
  6. Add the fried potatoes and 4 cups of warm water, continue to cook over a slow flame till the mutton is tender.
  7. Adjust seasonings. Finish with a sprinkle of garam masala powder. Serve hot.
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