Sunday Mangsho-r Jhol (a Bengali mutton curry recipe)

engali goat meat mutton stew recipe

This is the quintessential, simple, mutton (goat) stew that is made in most Bengali homes on a Sunday afternoon. Of course, it is meant to be relished and devoured with ‘gorom bhaat’ (steamed white rice). 

So here’s why I decided to post this recipe in the middle of summer. We’ve just moved into our first home! Yes! A huge milestone for us and time for happy changes. Along with this recipe being the first recipe I am posting from our new abode and the official ‘celebratory’ post, I chose this as I am craving this stew SO much today.

As our home is a brand new construction, we had to order a new refrigerator, and there is a wait time for the delivery. Given these facts, I cannot really cook up a storm, let alone buying, storing, and cooking meat. To add to this, the past two days the weather has been pleasant and today being a Sunday, I am craving the whole experience of this mutton stew with piping hot steamed rice and the snooze that quickly follows it. My childhood in Kolkata, India was filled with such Sundays. It was a lunch that the whole family would look forward to. And now at this time of such changes with our move, the mind is wandering off to the comfort of this perfect, match-made-in-heaven combination. 

While I wait for my refrigerator and reminisce about this ‘experience’, here’s the recipe of the stew. 

Ingredients you will need:

2 lbs goat meat or mutton

3-4 tbsp mustard oil or vegetable oil

2 bay leaves

2-3 whole cardamom

1 whole cinnamon

3-4 cloves

2-3 whole black peppercorns

6-7 green chilies, chopped

2 tbsp chopped garlic

2 tbsp chopped ginger

1 whole tomato, halved and chopped

¼ tsp garam masala powder

½ tsp turmeric powder

1 tsp red chili powder

2-3 medium potatoes, peeled and halved/quartered

1 cup (approx.) lukewarm water

¼ tsp sugar

Salt, according to taste

Method for cooking:

  1. Heat oil in a pressure cooker. Once hot, add the whole spices (bay leaves, cardamom, clove, cinnamon, peppercorn). Let the spices splutter for a few seconds.
  2. Add the chilies, ginger, garlic, and onion at this point. Add a sprinkle of salt and sugar. Stir well and let this fry for 5 mins or so on medium heat.
  3. Now, add half of the chopped tomato along with turmeric, coriander powder, and red chili powder. Mix well and let this cook for 10 mins or till it reduces in size.
  4. Once the onion-tomato mixture has reduced in size, now add the mutton/goal pieces and salt. Mix very well and let the goat be coated evenly with the mix. Cover and cook on medium-high heat. As it cooks, some water will be released. Cook for 12-15 mins.
  5. Now add the garam masala powder, potatoes, remaining chopped tomato, check if salt is right and add more if needed, and finally add the lukewarm water. Cover the pressure cooker with the whistle. Let it cook up until 2 to 3 whistles. (This depends on your cooker and how soft you want your meat!) Your Sunday goat curry is ready!! Serve with hot steamed rice or Indian flatbread/paratha.

engali goat meat mutton stew recipe

engali goat meat mutton stew recipe

engali goat meat mutton stew recipe

engali goat meat mutton stew recipe

Hope you are having an amazing Sunday!





3 thoughts on “Sunday Mangsho-r Jhol (a Bengali mutton curry recipe)

  1. Pingback: Tomato-Date Chutney Recipe | Bengali Tomato Khejur Chutney | How to make easy Indian Chutney | An Artsy Appetite

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