1kggoat meat or mutton cut into medium sized pieces
1/2cupmustard oil
6pcmedium-sized onions
2tspginger garlic paste
1tspturmeric powder
2tspcoriander powder
1tspcumin powder
1/2tspchilli powder
1cupcurd
5pcgreen chilies slit from the middle
3cupwateror adjust to desired consistency
salt to taste
1tspsugar
Whole Spices for Flavoring
6pccardamom pods
1/2tspwhole black pepper
2pc1-inch cinnamon stick
1pcstar anise
Whole Spices for Tempering
3pcdried red chilies
1tspcumin 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