Pathar Jhol ( Bengali Mutton Stew)

Serves : 2-3

Ingredients :

 

  • 500 gm Mutton (Goat’s Meat) cut into bite size pieces
  • 3 to 4 medium sized potatoes, washed, skin peeled off, cut into half an
  • 1/2 cup onion paste
  • 1 1/2 Tbsp. Ginger paste
  • 1 1/2 Tbsp. Garlic paste
  • 1/4 cup yogurt
  • 2-3 Green chilies
  • 2-3 small Bay leave
  • 1" Cinnamon stick
  • 5-6 cloves
  • 4-5 Green cardamom
  • 1 Tbsp. Red Chili powder
  • 1 Tbsp. Coriander powder
  • 1 Tbsp. Cumin powder
  • 1 tsp. Turmeric powder
  • 5-6 Tbsp. Mustard Oil
  • 1/8 tsp Sugar
  • Salt to taste

Preparation :

  • First clean and wash the mutton and then place into a mixing bowl.
  • Add all the dry spices, all the pastes, the yogurt and three tablespoons of oil into mutton.
  • Give it a good mix, cover it and put it into the refrigerator for at least one hour.

Tip: If you want, you can do the above given prep a day or two earlier. In fact you can freeze this marinated meat for one week or so. Just remember, before cooking it, you will need to thaw it properly and completely.

  • Peel off the potatoes, wash and cut them in halves. Add salt and turmeric powder.

Process :

  • In your cooking vessel add the rest of oil and heat it (the oil should be smoky hot)

Tip: When cooking with mustard oil, make sure oil is smoky hot, otherwise it will release a raw and pungent smell in your dish.  To avoid grease stains on your kitchen surface, remove your vessel from the heat and then reheat to bring the temperature up and warm enough to proceed with the next step.

  • Add the potatoes into the oil and fry them for few minutes, then remove from the oil. You don't need to cook them through just yet.
  • Add the sugar into the remaining oil and let it melt and dissolve.
  • Add the whole spices and as they temper, give them a stir, cook for few seconds, so that all the flavor is incorporated into the oil.
  • Now add the mutton and cook for two- three minutes over a high heat, then reduce heat into medium to medium high, cover and cook for 15 to 20 minutes. Stir off and on making sure that it doesn't stick to the pan.
  • Halfway through this add the potatoes.
  • When the oil starts to separate from the meat and spices-add salt to taste.
  • Then transfer the whole thing into a pressure cooker. Add boiling water for a stew. (Approx. 3 cups). Lock the cooker.
  • Over a high heat wait for one whistle, then reduce the heat to the absolutely lowest mark, wait for two to three whistles. Turn off the heat and let the pressure release in its own time.

Serve with steaming Basmati rice.

Recipe By: Shyamali Sinha