Not just Mangshor Jhol( Mutton stew), Robibarer Mangsher Jhol( Bengali Mutton Curry) is an emotion!
Sunday Lunch-
- Shak Bhaja ( Bengali style chad fry)
- Robibarer Mangshor Jhol( Bengali style Sunday Mutton stew)
- Anarosher chutney ( Pineapple chutney)
It’s been almost four months, Biswa is working from home, and these days we don’t go for weekly grocery shopping. We try to buy our veggies and proteins biweekly! I follow a meal prep routine and strategies, which means a special meal doesn’t depend either on the weekend purchase. I don’t know about you, but these days weekends are no more special for us! There are no friends over, no long drive, no shopping, Monday to Sunday we all are at home! The only difference is that he doesn’t turn on his office computer and I don’t publish vlogs, means no editing works. We try to do some fun activities, games, but! Sometimes I feel, we are a part of a famous Indian reality show!
On a winter Sunday noon, the simmering sound of spiced mutton stew, potato and the smell together create the Sunday environment in our home which we used to enjoy! As we sat on our lunch table and devoured our lunch, pour Chutney to finish up the meal, realised a few more hours left, then we will start to get ready for a brand new week!
This time, getting ready means to check if the printer has enough ink cartridges, have to organise school supplies for the week!
No! I am not cribbing. I was thinking why did I cook Mangsher Jhol on Sunday when I can cook it any day of the week now?
If you read till now, you might be thinking that why she is cribbing on this fabulous meal?
Probably, it’s because Mangshor Jhol carries the message of Sunday relaxation, many weekend memories! Not just Mangshor Jhol, Robibarer Mangsher Jhol is an emotion!
Mangsher Jhol – Bengali Mutton Curry
Ingredients
- 600 gm Mutton - Goat Meat – cut into midium size pieces
- 3 – 4 medium sized Potatoes - washed, skin peeled off, cut into half
- 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 leaves
- 1 inch Cinnamon stick
- 5-6 Cloves
- 4-5 Green Cardamoms
- 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
Instructions
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.
- 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.
