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 !!!
Ingredients
- 1 kg mutton curry cut pieces
- 1/2 cup yoghurt whipped
- 4 big onions roughly chopped
- 2 tbsp ginger paste
- 8-10 cloves of garlic finely chopped
- 8-10 green chillies slit
- 2 tsp coriander paste
- 1.5 tsp cumin paste
- 1.5 tsp turmeric powder
- 1.5 tesp kashimiri red chili powder
- 1 tsp red chilli powder
- 1/2 tsp garam masala powder
- 3 bay leaves
- 2 one inch cinnamon sticks
- 3-4 green cardamoms crushed
- 3-4 cloves crushed
- 3/4 cup mustard oil
- salt to taste
Instructions
- 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.
- Smear the potatoes halves with a little salt and turmeric powder. Heat 2 tbsp oil, fry the potatoes till golden. Keep aside.
- 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.
- Add the marinated mutton, Kashmiri red chilli powder, green chillies, turmeric powder and salt. Give it a hearty mix.
- Continue to cook over a low flame, while stirring occasionally, till oil starts to separate from the masala.
- Add the fried potatoes and 4 cups of warm water, continue to cook over a slow flame till the mutton is tender.
- Adjust seasonings. Finish with a sprinkle of garam masala powder. Serve hot.