Mangsher Jhol (Bengali Mutton Curry)

Every Sunday is Funday as its Mangsho Day at our place. The very mention of “Mangsher Jhol “ sends me right back to my ma’s kitchen.  Joy, my bro and i , waited impatiently as the  pressure cooker hissed and whistled, and the the whole house filled with the aroma of the curry. Later, i saw my girls do the same. They kept asking every now and then if  the meal was ready.
My house ,the whole place smelt just amazing !! The Girls would lay the table for me and sit down with their grandparents as soon as I announced,"Lunch". It was real family time for us. Now the birds have flown n its only when the girls come for vacations, that we have these dishes.
What I make usually is a recipe that has been passed down from generations  from thakuni to ma  now me and is in actual very simple. 

Ingredients

Mutton-1 kg

Potatoes-4-6

Tomato-1, made to paste

Green Chilly-2, made to paste
Bay Leaf-2

Whole Garam Masala :

     Green Cardamom-2

      Cloves-2

      Cinnamon-2 tiny bits

Mustard oil-4-6 tbsp (to fry the potatoes)

Mustard oil-2 tbsp

Onions-3-4 Onions, medium size, finely chopped

Garlic-10-12 pods, made to paste

Ginger-2 inch piece, made to paste

Yoghurt-1 tbsp

Red Chilly Powder-1 tsp(Optional)

Kashmiri Red Chilly Powder-1 tsp

Garam Masala powder-1/2 tsp

Turmeric Powder-11/2 tsp

Salt& Sugar-as per taste

Desi ghee-1 tsp

Heat the 

Preparation:

Wash and dry the mutton and then mix mustard oil 2 tbsp, yoghurt 1 tbsp, turmeric powder 1 tbsp, red chilly powder 1 tsp and half of the ginger, garlic and green chilly paste. Massage them all very well.

Bengali's believe the taste of the mutton lies in how well the spices have been massaged into the 

mutton . Massaging and  then marinating  for 2 hours is very important.

Peel the potatoes, cut them into halves so that the pieces are big , sprinkle a pinch of salt and turmeric on them. Rub the salt and turmeric and then deep fry. Heat 4-6 tbsp and deep fry the potatoes in low flame till they are all golden in colour.

Remove with a slotted spoon and keep aside.

You can use the same oil but I would prefer to use a new pan. Heat 2 tbsp mustard oil with 1 tsp desi ghee and add the sugar. Caramalise the sugar and then add the Whole spices( whole Garam Masala) and Bay leaf. Stir a bit and then  add the chopped onion Fry till the onions are transparent and soft.  Then add the remaining ginger, garlic and  green chilly pastes. Keep frying and next add the tomato paste. When oil separates then add the marinated mutton along with all the juices. Fry on high flame till water dries, stirring well.

Here, I must say that my friend, Mona pressure cooks the mutton with whole garam masala spices.  She keeps the mutton just a little hard. When the spices in the wok are fried and oil separates, she adds the half done mutton and cooks the rest stir frying, adding the juices in between to avoid the spices from burning. Keep checking the mutton every now and then to make sure it doesn't stick to the bottom. You can do the same too. When the mutton softens, add enough water to make a gravy.

Now just cover the wok ,turn the flame to sim and let cook. When the mutton is a bit done, transfer to a pressure cooker. Add the fried potatoes as well. Also the Garam Masala Powder. Add enough hot water to make as much gravy as you want in the dish.Put the pressure cooker lid on and thw weight as well. Leave on high flame till the first whistle. Then reduce the flame and cook for exactly 10 minutes. Keep an eye on the watch. Don't over cook.

You can, sprinkle 1 tsp ghee if you want but I used it at the beginning itself.

This mutton curry is served with Rice or Fried rice.

Enjoy on Sunday.

Mangsher Jhol