Home / Recipe / Bong Connection / Mangsher jhol(Bengali traditional lamb curry)
7 January, 2016

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Mangsher jhol(Bengali traditional lamb curry)

Posted in : Bong Connection, Mutton on by : indrani Tags: ,

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Nothing can go wrong with a lamb curry cooked this traditional Bong way.The  pieces of lamb mutton melting in the mouth and a spicy not so oily or greasy gravy with the flavor of green chilies and a sharp zing of mustard oil fills your whole house and your neighbor’s homes also with a aroma of meat while  this curry is cooking in your kitchen.You suddenly start feeling very very hungry and this curry is traditionally served with steamed rice but you can serve it with any Indian flat breads.
Traditionally all the spices are hand ground as I had seen in my house since childhood but you can happily replace them with powder though you will lose some amount of flavor for sure.
While my mouth is still watering while I remember cooking this dish yesterday lets look at the ingredients

Ingredients

  1. Lamb meat (with bone or boneless) 500 gms
  2. Red chilly paste(hand ground 1 tbsp)’
  3. Cumin seeds paste or powder(1 tbsp)
  4. Coriander seeds paste or powder(1 tbsp)
  5. Onion paste or grated(1)
  6. Onion sliced (2 to 3)
  7. Cinnamon,cardamom,cloves,black pepper (powdered) 2 tbsp(all ppowder)
  8. ginger (1 inch)
  9. garlic (10 to 12 small cloves)
  10. Green chillies (4 to 5)
  11. Curd (1/4th cup) optional
  12. Mustard oil 1/4th cup
  13. Turmeric (1 tsp)
  14. Salt (as per taste)
  15. Sugar (1/2 tsp)
  16. Potatoes (cut into halves and fried in oil till brown
Preparation
  1. Marinate the meat with turmeric salt and 2 tbsp of mustard oil for an hour.
  2. Take a pan and heat oil.
  3. Fry the onions till golden brown.
  4. Add the onion grated followed by ginger ,garlic and green chilly(1) paste
  5. Add red chilly paste followed by cumin and coriander.
  6. Saute till the color changes and spice mixture leaves the sides of the pan.
  7. Add the meat and all spice powder and cook again covered for around 20 minutes till the curry attends a dark color with the water dried.
  8. Pressure cook with 1 cup of water and the potatoes till 2 whistles.You can check the color if it has dark color and the meat is tender with oil seen on the gravy ,break 2 to 3 green chilies and cook for  more 15 minutes on slow flame.
  9. You can make the gravy thinner by adding boiling water with appropriate salt
  10. Serve hot with rice.

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