About The Author
Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
In a middle class Bengali family, Sundays are synonymous with Mangshor jhol.
In the 21st century Mangsho means just meat, and can be used for chicken and goat meat interchangeably. However, in real terms of the dish, Mangshor Jhol means goat meat curry cooked in Bengali style or just mutton curry.
A Bengali would prefer tender goat meat over anything and this is also called as Kochi Pathar Jhol.
If you are not already familiar, jhol is traditionally a light gravy. However, the consistency can vary based on personal choice and likings.
The Dish Called Mangshor Jhol
If a Kolkata style chicken biryani contains a potato, it goes without saying that this too shall have potatoes halved and cooked with the curry.
Potatoes are halved and fried. I prefer to partially fry them to get the outer skin caramelized before cooking them. If the potatoes are larger, feel free to quarter them.
The consistency of the jhol or gravy varies from family to family.
When buying meat, never discourage a bit of fat along with the meat. The fat renders a lot of flavor to the dish. Remember! That does not mean, you would let your butcher fool you with a lot of it. As a rule of thumb, 75 grams for every kilo is justified.
The gelatin from the bones provide a silky texture to the gravy. The fat from the mutton once cooked forms the rogan which rises to the top and forms what appears to be a thick layer of oil.
The gravy also gets a body from the onions used.
The curry is mildly spiced to ensure that the spices do not overpower the intense flavors of the meat. The job of the spices is to bring out and compliment the flavor of the meat.
Having said that, the quality of the dish depends on the quality of the meat.
The Potato in Kochi Pathar Jhol
The potato is important in most Bengali curries and this is never an exception. A mutton curry without a potato is a dish half-done.
The potato should hold its form as long as it is in the mangshor jhol. The moment you apply a light pressure using your thumb and index finger, it should disintegrate. It should melt in your mouth and give you a gooey sensation.
A perfect mangshor jhol should have halved potatoes that are thoroughly cooked. It should not be cooked halfway with raw insides. There are two ways to get it done. I have mentioned one in the recipe.
Here’s a second and easier way that you might be already aware of. It’s simple.
Pressure cook the potatoes. Just 1 whistle is enough. You can then shallow fry it and use it towards the end.
Important!
Kochi Patha or tender meat and khashir mangsho refer to the same animal which is the goat. The preparation method is same for both type of meat.
It is only the cooking time that would differ – kochi patha takes lesser time to cook than khasir mangsho. While I prefer to cook in the wok for the best flavors, you can cook both in a pressure cooker to save time
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Knife
- Preparation Bowls
- Wok
- Spatula
- Serving Bowls
Ingredients
- 1 kg goat meat or mutton cut into medium sized pieces
- 1/2 cup mustard oil
- 6 pc medium-sized onions
- 2 tsp ginger garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp chilli powder
- 1 cup curd
- 5 pc green chilies slit from the middle
- 3 cup water or adjust to desired consistency
- salt to taste
- 1 tsp sugar
Whole Spices for Flavoring
- 6 pc cardamom pods
- 1/2 tsp whole black pepper
- 2 pc 1-inch cinnamon stick
- 1 pc star anise
Whole Spices for Tempering
- 3 pc dried red chilies
- 1 tsp cumin seed
Instructions
Preparation for the Mangshor Jhol
- Start off by thinly slicing the onions
- Prepare ginger garlic paste or get a ready made store bought paste
- Beat the curd well and keep aside
- Peel the potatoes and cut them into halves
- Put a wok on the stove/gas and heat it up
- Add mustard oil
- Once the oil smokes, put the heat on medium and add the potatoes
- Fry the potatoes on all sides for 5-6 minutes
- Separate and keep aside
Cooking the Mangshor Jhol in a Wok
- In the same oil, add the dried red chilies and fry till they turn brown
- Add the cumin seeds
- Once the cumin seeds splutter, add in the onions
- Saute till the onions are golden brown
- Add ginger garlic paste
- Continuously stir and cook till the raw flavor exists
- Add in the mutton pieces and give it a nice stir
- Add in the turmeric powder, red chili powder, cumin powder and coriander powder
- Saute on high heat for 15-20 minutes. Continue stirring to avoid sticking to the wok
- Reduce the heat to low and add curd. Continuously stir to avoid curdling
- Add all the whole spices mentioned in the ingredients section under "Whole Spices for Flavoring"
- Stir for a couple of minutes and cover the wok and allow the meat to cook
- Add the potatoes
- Every few minutes, uncover and stir to avoid burning at the bottom. Cover
- Continue the above step till the meat is cooked. Depending on the quality and tenderness of the goat meat this can take any where between 75 minutes to 3 hours. Alternatively put this in a pressure cooker and cook for 4-5 whistles. For a poorer quality mutton, the number of whistles will increase
- Uncover and add water and allow the water to come to a boil
- Add green chilies, salt and sugar
- Cover and simmer for another 10-15 minutes
- Uncover and taste for seasonings. If required, adjust
- Cover the wok and put off the flame. Allow to rest for 10 minutes
- Serve hot with rice
Notes
- This recipe works for both kochi patha (tender baby goat) and khasi (full grown goat). You can thus cook both a kochi pathar jhol and khasi mangshor jhol with this recipe. Only the cooking time would vary
- A bit of fat always helps in the curry. It adds a depth to the flavor profile of the dish
- While buying meat, go for the fore legs and chest, you can also opt for the ribs which are soft bones and soaks in the gravy
- You can add in a lot of green chilies if you prefer a hotter dish
- I have used more onions for a heavier gravy. You can reduce the amount if you want the gravy lighter
- If you are cooking the potatoes using pressure cooker method, add them only towards the end while simmering the mangshor jhol
Very informative and much needed blog. With the advent of fast food permeating into are society old recipes are getting lost more and more. I would like to request that you give weight measures for the ingredients, takes the guess work out for instance medium onions are subjective dependant on the part of the world one lives in. Otherwise great recipes and wonderfully written.