Mangsher Jhol

[Bengali Mutton Curry]


Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins | Yield: 3-4 servings

INGREDIENTS
500 gms of Mutton/Lamb
4 medium Potatoes
1 small Oinon
1 small Tomato
1 Cardamom
½” Cinamom Stick
2-3 Cloves
1 Tej Patta
½ tsp Garam Masala Powder
1 tsp Ginger Paste
½ tsp Garlic Paste
½ tsp Coriander Powder
¼ tsp Turmeric Powder
¼ tsp Red Chille Powder*
1 Green Chillie*
3 tbps Oil
1 tbsp Ghee
Salt to taste

DIRECTIONS

1. Wash and clean the mutton pieces and leave aside.
2. Finely slice the onion and the tomato.
3. In a pressure cooker**, heat the oil.
4. Fry the potatoes untill golden brown and leave them aside.
5. In the same oil add the tej patta, whole cardamom (make a slit beforehand), cinamon and the cloves.
6. Add the onions and fry till they are translucent.
7. Now add the ginger garlic paste and saute till they are fried a little.
8. Now add the powdered masalas and the tomato and a little salt so that the tomatoes soften quickly.
   
9. Stir till the tomatoes soften a little and then add a little water.
   
10. Cook till oil starts to separate from the masala.
    
11. Now add the mutton pieces and fry them along with the masala for about 4-5 minutes adding a little water if the masala tends to stick at the bottom of the cooker.
    
12. Add 3 cups of water, fried potatoes, green chillie, ghee, garam masala powder and salt according to taste.
    
13. Pressure cook for about 3-4 minutes on high flame and then for about 12-15 mins on low flame.
14. Remove from heat and serve with hot steaming rice.

NOTES
*You may increase the quantities of these as per your taste.
**If you do not have a pressure cooker, then follow the procedure using a pan instead. You'll need to cover and cook the mutton in the pan for about 25-30 mins or untill the mutton pieces are well cooked and soft.