Recipe of Speedy Mangshor Jhol (Bengali style Mutton Curry)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mangshor jhol (bengali style mutton curry). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mangshor Jhol (Bengali style Mutton Curry) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Mangshor Jhol (Bengali style Mutton Curry) is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mangshor jhol (bengali style mutton curry) using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mangshor Jhol (Bengali style Mutton Curry):

1. Get 500 gms mutton on bones, cut into cubes
2. Get 2 onions, chopped
3. Get 1 tbsp. ginger-garlic paste
4. Get 1 tomato, chopped / 1 tsp. tomato paste
5. Make ready 1 bay leaf
6. Make ready 1" cinnamon stick
7. Get 2 green cardamoms
8. Make ready 4 cloves
9. Take 1 tsp. sugar
10. Prepare 1 tsp. red chilli powder
11. Make ready 1/2 tsp. turmeric powder
12. Make ready 1 tsp. garam masala powder
13. Get 1 tbsp. coriander-cumin powder
14. Get 2 medium potatoes, cut into half
15. Prepare to taste salt
16. Take 2 tbsp. mustard oil
17. Get 1 tsp. ghee
18. Make ready as needed coriander leaves to garnish

Instructions to make Mangshor Jhol (Bengali style Mutton Curry):

1. Marinate the mutton with the ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilli powder and the garam masala powder for 2-3 hours.
2. Heat the oil in a pan and temper with the bay leaf, cinnamon, cardamoms, cloves and sugar. Saute for a few seconds and then add the onions. Fry till light brown.
3. Now add the tomatoes and fry well till it is mashed up. Then add the marinated mutton and continue to saute on low flame till the oil starts to leave the sides of the pan.
4. Add 2 cups water and the potatoes and pressure cook for 20 minutes on low flame after the first whistle. When done, add ghee and mix well. Serve, garnished with coriander leaves.

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