Bengali
mutton curry or mansher jhol is a delicacy enjoyed and advertised by almost
each and every Bengali. Big chunks of mutton with large pieces of
potatoes in a
thin curry served alongside a plate of steamed rice are the staple for Sunday lunch
in an average Bengali family. For that one day we forget the high calorie count
of red meat. Long queue in front of the mutton shop is a usual scenario in
Kolkata on Sundays. I learned this recipe from my mother and have been blindly
following it every time. The aroma of mutton made in Bengali garam masala and
mixed with the fragrance of fried potato makes it a dish to die for.
Cooking
time: 45 minutes (approximately)
Serves- 5
INGREDIENTS:
For marinade
a)
Ginger-garlic paste - 1 tbsp
b) Turmeric
powder - ½ tsp
c) Red
chilli powder - ½ tsp
d) Cumin
powder - ½ tsp
e) Salt - ½
tsp
f) Yoghurt -
2 tbsp
g) Mustard
oil - 2 tbsp
For curry
1. Mutton -
1 kg
2. Potato - 4
(cut into halves)
3. Onion - 2
large (one sliced and the other one made into paste)
4. Ginger
and garlic paste - 1 tbsp
5. Tomato -
1 large (chopped)
6. Bay
leaves - 2
7. Whole
garam masala – 1 cinnamon stick and 4 small cardamoms
8. Garam
masala powder - 2 tsp
9. Red
chilli powder - 1 tsp
10. Turmeric
powder - 1 tsp
11. Cumin
powder - ½ tsp
12. Ghee - 2
tsp
13. Sugar -
½ tsp
14. Salt -
according to taste
15. Mustard
oil - 5 tbsp
16. Water -
as required
METHOD:
1. Wash the
mutton thoroughly and marinate with all the above mentioned ingredients for at
least an hour.
2. Put oil
in a wok. When the oil is smoking hot fry the potatoes till light brown. Take
it out of the oil and keep aside. Add bay leaves, cinnamon stick and the small
cardamoms to the same oil.
3. Add onion
slices and onion paste. Add ginger-garlic paste and fry till golden brown.
4. Add the
ground spices other than garam masala.
5. Add
chopped tomato and fry till oil separates.
6. Add the
mutton and fry on high flame for initial few minutes and then on medium heat
till the color changes to dark brown.
7. Add
sugar, salt and ghee.
8. Add garam
masala and mix properly.
9. Add 2
cups of water and pressure cook for at least 15 minutes.
10. Add
potatoes and again cook for another 3-4 minutes.
11. Serve
with steamed rice.
Author’s note:
1. While
preparing the mutton do not remove the fat completely as it enhances the
flavour. The content of oil can be reduced accordingly.
2. Frying
the mutton is important as it gives that beautiful brown colour.
Initially fry
on high flame and then reduce it. If it sticks to sides of the wok then put 1
tbsp of water. Fry till water evaporates and the required colour obtained.
3. Cooking
in mustard oil will definitely make a difference in taste.
4. Adding
potato is certainly optional, though Bengali way of cooking mutton is incomplete
with potato. There are people who prefer this potato in mutton curry more than
the mutton itself. Still it is a matter of personal choice.
5. The gravy
should be thin as it goes well with rice.
6. Though it
is basically served with rice, another serving option is poori made with flour
which again is a typical Bengali sentiment and weakness as well.
---Happy Cooking---
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