Mangshor Jhol is the traditional Sunday special that we enjoy in our house. Jhol in Bengali means a mild stew or curry with fish or meat or vegetables.Mangshor (Mutton) Jhol is a blend of good spices and Mustard oil. The aroma of this curry is so special that it brings back all my childhood memories of my mother’s cooking.
Just the thought of taking this hot curry trickling down on a pile of hot rice will make anybody feel hungry. Everybody was busy during the week, and so this weekly sunday special curry would make our Sundays truly special.
So here’s the traditional and authentic Mangshor Jhol recipe.
- Mutton – 1kg.
- Potatoes – 2 cut in halves.
- Onions- 2 roughly grated / paste will also do.
- Garlic – 5/6 cloves ground or grated.
- Cinnamon – 2/3 sticks.
- Cardamom – 2.
- Cloves – 4.
- Black pepper corn – 4
- Bay leaves – 2
- Kashmiri red chilli – 2
- Curd – 2 tbsp.
- Sugar – 2 tbsp.
- Mustard Oil – 3 or 4 tbsp.
- Turmeric -1 tsb
- Kashmiri chilli powder – as per taste.
- Salt as per taste.
- Marinade the mutton with the potatoes, with turmeric powder, salt and Curd.
- Keep aside for 20-30 mins.
- In a pressure cooker, pour mustard oil. Let it turn hot and then add the bay leaves, Kashmiri chillies and sugar.
- Add the whole spices and then add the halved potatoes. Let it fry a bit.
- Add the onions and when it browns a little, add the garlic paste and cook stirring it for a while.
- When the oil comes out, put in the marinated mutton and cook on medium flame for 10 mins, frequently stirring .
- Add turmeric or red chilli powder, if needed. As the aroma of the spices come out, add
- As the aroma of the spices come out, add in a little water.
- Check the salt and pressure cook it for about 7-10 mins on low flame.
- Pressure cook it for about 7-10 mins on low flame.
- Your Mangshor Jhol is ready to be relished with hot rice. Enjoy !
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