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
For more recipes related to Mangshor Jhol checkout Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Keeme Ki Kadhi Mutton Pepper Fry Salt and Pepper Crispy Lamb Spaghetti Bolognese
Mangshor Jhol Recipe Card
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.
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.
Nutrition Info
Calories : 2147 Kcal
Carbohydrates : 128 gm
Protein : 102.7 gm
Fat : 136.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
