Sundays are almost synonymous to "Mangsor Jhol" (specially mutton/goat meat) for maximum bengali family. Well, we are hardly different! Moreover it's the best way to spend less time in kitchen on a lazy sunday ;)
Unlike my father and father-in-law, my husband is quite a "one dish- man" if the dish is "Macher Jhol" or "Mangsor Jhol". He just don't need anything else than a piece of fresh lime to finish his rice! Only thing is, the "Jhol" must have "Alu"!
I woke up very late in the morning, and obviously was not feeling like cooking a lot of thing. So opted for this quick & typical bengali version of mutton curry. Normally I marinate mutton with spices for few hours. But it was not preplanned , so I did not have that time for marination. Also I didn't do slow-cooking, rather used a pressure cooker. It comes out good anyway.
Ingredients for "Mangsor Jhol":
- Goat meat 500 gm (washed and drained)
- Potato 2 medium (cut into halves)
- Onion 2 large (sliced)
- Ginger 1 inch (minced/pasted)
- Garlic 5-6 cloves (minced/pasted)
- Tomato 1 large (sliced)
- Green chilli (according to taste)
- Cumin powder 1 tea spoon
- Coriander powder 1 tea spoon
- Chilli powder (according to taste)
- Garam Masala powder (I use cloves, cardamom & cinnamon)
- Salt (according to taste)
- Sugar 1/2 tea spoon
- Whole Garam Masala ( 1 cinnamon stick, 2 cardamom pods, 2-3 cloves, 1 star anise, 5-6 peppercorn, 1 bay leaf, 1 dry red chilli)
- Mustard oil, Canola oil or sunflower oil 5-6 table spoon
How to prepare "Mangsor Jhol":
- Heat oil to a pressure cooker and fry potatoes with salt and little turmeric powder to golden-brown. Stain and keep them separately.
- Now add sugar to remaining oil and let it caramelize.
- Temper oil with whole spices and fry for few seconds, until you get the aroma. Now add onion slices and fry them until golden in color.
- Add minced/pasted ginger and garlic. Fry until raw smell is gone. Now add cumin powder, coriander powder, turmeric powder, chilli powder one by one and cook for 1 minute or so.
- Add tomato slices and cook until tomato is soft and oil starts separating from spices.
- Now add mutton pieces and cook over high heat for 6-8 minutes. Stir continuously during this time to avoid sticking at the bottom.
- Now bring the heat to lowest and let it cook covered. Stir occasionally. Cook it like this for about 20-30 minutes.
- Add salt and boiling hot water (according to the consistency of gravy you want). Few whistles (depending on quality of meat) and let the stem come out completely before you open the lid.
- Now add potato halves and garam mashala powder, green chilli and give it 1 or 2 more whistles as required to cook the potato. Open the lid once steam is completely out. And your Sundaywala "Mangsor Jhol" is ready to serve.
- Enjoy with steaming hot rice with a slice of lime & little salad. :)