Manghsor Jhol ( Mutton curry in Bengali style)....:)

One of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon. And the joy is bigger when the lunch is a preparation of traditional & authentic  Bengali cuisine.
  Mangsor Jhol is one of  exclusive dish for every  Bangali.'Jhol' in Bengal refers to a mildly spiced thin stew kind of preparation with either just vegetables, or fish/egg/meat as the main ingredient. They love too much  Manghsor Jhol with Rice or wheat based Roti / Paratha. This one is a traditional Bengali recipe of goat meat . Really Mouthwatering dish.
My Baba(Dad) is a great cook. He love  cooking especially this type authentic Bengali cuisine.His cooked  Manghsor Jhol ( Mutton curry in Bengali style) is really too much taste. I can’t seem to forget those childhood Sunday,when this Manghsor Jhol ( Mutton curry in Bengali style) prepared by Baba(Dad) . Me & my brothers are waiting for this yammy dish. Here I share my Dad's style Manghsor Jhol recipe. Hope you also enjoy with this recipe..:)

Ingredients:-

700 grams mutton or pathar mangsho.

4 Red Onion (medium size)

1 tablespoon Garlic Paste

1.5  tablespoons Ginger Paste

1 tablespoons coriander powder

1 tablespoons roasted ground cumin

1 tablespoon Turmeric Powder

1 tablespoon Salt

2 Tomato

3 Green Chili (Cut Vertically)

2 red dry Chilis 

2 tablespoon Curd

1/2 tablespoon Red Chili Powder

2 Potato (Medium size)

1 teaspoon whole Garam Masala(Cinnamon Stick-1,Cardamom-3, Cloves-3)

1/2 teaspoon Garam Masala powder .

1/2 cup Mustard Oil or Coking Oil (I used mustard oil)

1,2 tablespoon Ghee.

Salt & Sugar as per taste

Method:-

1. Wash the meat well and pat it dry.
2. Marinate Mutton overnight or minimum 3-4 hours with Curd (2 tsp),Turmeric (1/2 tsp), Mustard Oil (1 tsp), Chopped Green chili (3), Chopped Tomato (2 medium), Chopped Onion (1 onion), Salt(1/2 tsp ).
3. Peel the potatoes, cut them to size, and sprinkle salt and 1/2 teaspoon turmeric powder on them. Rub the salt and the turmeric on the potatoes. Heat about 3/4 tablespoon oil in a deep pan or pressure cooker and fry the potatoes on high heat until they start browning on the edges – about 2-3 minutes. Remove with a slotted spoon and set aside.
   
4. In the same Pan/cooker, add the rest of the oil and add 1/2 tsp  sugar (for red color) after 2 mins add the red dry Chili and  whole Garam Masala(Cinnamon Stick-1,Cardamom-3, Cloves-3 . When the Chili & Garam Masala turns dark, add all the sliced onions and fry them at high heat for about 12-15 minutes, while tossing them frequently till they start to brown.
5. After then add Ginger/garlic paste .Toss well 5-7 mins.At the same time need 1/4 cup warm water. In this warm water put the chili powder, coriander powder and roasted cumin powder & prepare a smooth paste .
6. Add the marinated meat to the pan and add the rest of the turmeric, salt & smooth paste. Toss well  and cook the meat. You will have to to toss it frequently to prevent it from sticking to pan. It will take about 15 minutes for the meat to be kind of browned and for the liquid to dry up. This is kind of braising the meat with the spices. The meat and the onions will be browned (but not burned) and the spice mix will coat meat pieces.
   
7. Add 3 cups of warm water, add the potatoes and cover the pan with a tight fitting lid (or pressure cooker). Cook till meat is almost done and tender, falling off the bone. If you are using a pressure cooker, add the potatoes and water to the cooker pan and Close the lid and let it whistle for 3-4 times (good long whistles under medium flame).
   
8. Open the cover and add 1/2 teaspoon of garam masala and 1/2 tablespoon of ghee.After then just close the pan's cover 3-4 mins.
9. Now serve with hot rice or Naan or any flat breads.
   

Enjoy Your's  Manghsor Jhol ( Mutton curry in Bengali style)...!!!