How to make Mangshor Jhol - A simple mutton and potato gravy dish – a favourite Bengali dish

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Yogurt (दही)

Cuisine : Bengali

Course : Main Course Mutton

Mangshor Jhol Recipe Card

Mangshor Jhol
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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Mangshor Jhol checkout Hyderabadi Keema, Rogan Josh, Keema Bharta, Sicillian Meat Balls . You can also find more Main Course Mutton recipes like Banjara Gosht, Karavalli Mutton Curry, Mutton Khichda, Keeme Ki Kadhi.

Prep Time : 51-60 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mangshor Jhol Recipe

  • Mutton 1 1/2 inch pieces on the bone 600 grams

  • Yogurt 1 cup

  • Ginger-garlic paste 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons

  • Bay leaves 2

  • Panch phoran 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Onions ground 2 medium

  • Red chilli paste 1 1/2 teaspoons

  • Turmeric paste 1 teaspoon

  • Coriander-cumin paste 2 teaspoon

  • Potatoes 1 inch cubes 2 medium

  • Sugar 1/2 teaspoon

  • Ghee 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Onions chopped 2 medium

  • Curry leaves 10-12

Method

Step 1

Marinate mutton in yogurt, ginger garlic paste and salt for about an hour. Heat oil in a pan, add bay leaves, panch phoron and cumin seeds. Sauté for a minute. Add onion paste and sauté till translucent.

Step 2

Add the mutton with the marinade, red chilli paste, turmeric paste and coriander-cumin paste. Sauté for few minutes or till oil starts separating from the masala.

Step 3

Cover and cook on low heat for half an hour stirring in between and sprinkling water if it starts scorching. When the meat is half done add potatoes.

Step 4

Do not add any additional water for gravy, let the meat cook in its own juices. Adjust salt. When the meat is tender add sugar, ghee and coriander leaves and serve.