Mutton Curry (Bengali style)

Sunday Special Mangsher Jhol from a Bengali Kitchen

Well, the basic difference between mutton curry and mutton kosha is, first one is  lighter, curry based and the latter one is goat meat cooked in a rich gravy. Bengali people get heaven on their plate when spicy goat meat curry (mangsher jhol) accompanied by piping hot rice is served on their plate on Sunday afternoon. So, scroll below for the recipe and enjoy the same way.

Cuisine: Bengali
Servings: 4

Ingredients:

  • Mutton, 500 gm, cut into medium chunks
  • Potatoes, 4, medium
  • Onion, 3 large
  • Garlic cloves, 8 , large
  • Ginger, 1 & 1/2 inches
  • Green chillies, 6
  • Coriander leaves, 1 handful
  • Tomato, 1
  • Yoghurt, 1 cup
  • Mustard oil, 3/4th cup ( for frying potatoes and the curry)
   Additional 2 tbsp for marinating mutton.
  • Bay leaf, 1
  • Dry red chili, 1
  • Cinnamon stick, 1 inch
  • Green cardamom, 2
  •Ghee, 1/2 tbsp
  • Salt to taste
  • Sugar, 2 tsp, to balance the acidity and for colour

( There's a saying that mutton curry or kasha tastes best when salt and green chillies are used in perfect quantity. So, remember to taste before you serve.)
 

  Powdered spices:

  • Cumin powder, 4 tsp
  • Coriander powder, 5 tsp
  • Garam masala (all spice powder), 3 tsp
  • Black pepper powder, 2 tsp
  • Red chilli powder, 4 tsp
  • Turmeric powder, 4 tsp

Methods:

Step 1: Marination

  • The first thing that needs to be done the day before cooking. Wash meat well and keep aside in a strainer.

  • Make a paste of 2 onions, garlic cloves, ginger, cumin powder, coriander powder, 2 tsp garam masala powder black pepper powder.

• In a pan mix 3/4th of the paste and mustard oil, chopped coriander leaves, 4 green chillies slit from the middle, 2 tsp turmeric powder, 2 tsp red chili powder, Yogurt.

  • Throw in the meat chunks in the mixture and marinate the meat for 25 mins. If you do not have that much time prick the chunks and marinate for atleast 15 mins. Keep the meat in fridge.

Step 2: Cooking

  • Cut potatoes, tomato and remaining onion as shown in the picture above. Pressure cooks potatoes so that those are 1/4th done and fry in oil until they are golden brown. Add salt while pressure cooking and a pinch of turmeric powder for that nice brown colour on the surface. Keep in a seperate plate when they are done.

• Now in the remaining oil add cinnamon, bay leaf, cardamoms, dry red chili. As they start leaving flavour. Add tomatoes, as you see the tomatoes are mashed well and oil has started separating, add the remaining turmeric powder, red chili powder along with sugar. Add onion and as it starts turning brown add the remaining of the paste used for marination. Saute for 2 minutes on low flame. Add 4 tbsp water to prevent from burning. As oil separates from the masala add the marinated meat and cook for 5 minutes on low flame.

• Now close the cooker lid and pressure cook on low flame. Remember the meat has been marinated the day before cooking, so it will not take much time to be done. So, check after 4 whistles.

• When you find the meat is cooked well and tender enough add the fried potatoes. Add salt according to your taste. Add water if needed and cook for two minutes. Turn off the flame. Chop the remaining green chillies. Take 2 tbsp curry in a bowl, mix ghee and a pinch of garam masala powder and pour the mixture in the curry. Stir well and transfer to serving bowl.

Serving suggestion: Serve with pipping hot rice along with sliced tomato, cucumber and onion.

You may also like:

Til Parser Jhal (Mullet Fish Curry)

Kathal Ki Tikki

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Mutton Keema Masala

Last night I googled for some mutton keema recipes, and found this one. As soon as I saw this recipe just set up my mind to make it on this weekend. Brought the ingredients required for making this recipe and turned it into reality, using my own version, and found it as a perfect accompaniment for  my masala kulcha that was made for dinner.

This recipe serves 4 and all you need are-

• Mutton keema , i.e. minced goat meat, 250 gm
• Potato, 1 large, cubed ( You may omit potato, if you don't want them)
• Onion, 2 large
• Ginger, 1"
• Garlic cloves, 6
• Green chillies, 4
• Tomato, sliced, 1/2 of a whole tomato
• Capsicum, 1/2 of a whole capsicum
• Coriander powder, 3 tsp
• Garam masala powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Turmeric powder, 2 tsp
• Chopped coriander leaves, 1 handfull
• Mustard oil, 4 tbsp
• Milk, 1/2 cup
• Butter, 1 tbsp
• Cumin seeds, 1 tsp
• Whole dry red chilli, 2
• Bay leaf, 1
• Black Cardamom, 1
• Cinnamon stick , 1"
• Crushed peppercorns, 1 tbsp
• Salt to taste
• sugar, 2 tsp to balance the acidity of the dish

Methods:

This is a quick to make recipe as you can do all the stuff in a pressure cooker. In a pressure cooker heat oil and shallow fry cubed potatoes for 2 mins. They do not need to turn soft as they will be cooked later under pressure.

Shift them aside of the pan add temper the oil with bay leaf, cumin seeds, cinnamon, cardamom and whole dry red chillies.

Saute sliced onion and tomatoes for a minute, add a pinch of salt. After 2 mins add sliced capsicum. Saute tyhem for 30 secs. Blend ginger, garlic, garam masala powder, coriander powder. Add the blended spices, and slit green chillies in the pan. Saute for a 2 mins. Add 4 tbsp water, salt and sugar and wait till the oil oozes out.

Add minced meat and saute in spices for 3-4 mins. Then add milk and crushed peppercorns, mix well and close the lid. Cook with three whistles. After the pressure releases completely open the lid. If you find it too dry then add some more milk or water and cook until it turns out to be a fine gravy. Mix chopped coriander leaves and 1 chopped green chillies along with butter.

Serve with bread, paratha, naan, kulcha.