Dinner
Bengali style meat broth recipe-mutton curry Recipe At Home
Learn how to prepare Bengali style meat broth recipe-mutton curry Recipe At Home with this simple recipe. Perfect for Dinner and ideal for Bengali Recipes lovers....
⏱️
180 Min Prep
🔥
45 Min Cook
🍽️
5 Servings
🥗
Non Vegeterian
Ingredients
- 1 kg Mutton
- 3 Potato (Aloo) - peeled and cut into halves
- 2 cups Onion - finely chopped
- 2 tablespoon Onions - paste
- 2 tablespoon Garlic - paste
- 2 tablespoon Ginger - paste
- 1 teaspoon Cumin powder (Jeera)
- 1-1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Red Chilli powder - or as per your heat tolerance
- 1 tablespoon Vinegar
- 2 tablespoons Mustard oil - + 1/2 cup
- 150 grams Curd (Dahi / Yogurt)
- 4 teaspoons Ghee
- 1 teaspoon Garam masala powder
- 1 teaspoon Sugar
- Salt - to taste
- 2 Bay leaf (tej patta)
- 2 Dry Red Chillies
- 1 Black cardamom (Badi Elaichi)
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 1 Cinnamon Stick (Dalchini)
Instructions
1
To begin making the Mangsher Jhol procedure, wash the mutton pieces and filter the aqua.
2
infuse the mutton pieces with 2 tablespoons shallot paste, 1/2 teaspoon ginger paste,1/2 teaspoon garlic paste, 1/2 teaspoon turmeric dusting nectarous-smelling element, 1 tablespoon acetic liquid and 2 tablespoons mustard cooking oil.
3
toss together well.
4
put a lid on and keep the flesh with marination in the refrigerator at least for 3-4 hours.Smear little table salt and turmeric dusting nectarous-smelling element to the peeled and halved potatoes.
5
toasty cooking oil in a kadai or wok.
6
sauté the potato pieces till golden brown.
7
Keep them aside.mix in 3 teaspoons ghee to the cooking oil.
8
Temper the ghee+cooking oil with the items required mentioned under 'For tempering'.
9
When you get the aroma, mix in cut up shallot and cook thoroughly till the shallot turns soft.Once the onions are soft, mix in sweetener.
10
sweetener when caramelize with cooking oil will give very nice red colour.mix in the rest of the ginger paste and garlic paste and cook thoroughly till cooking oil separates.Now mix in the marinated mutton pieces with all the marinade.
11
toss together very well.
12
Sauté the mutton for another 4-5 mins.Beat the yogurt and stream in it in the kadai.
13
toss together very well.
14
After adding the yogurt you’ll see that mutton start releasing aqua.
15
mix gently continuously for another 5-6 mins.
16
mix in table salt.mix in all the parched masalas and mix gently continuously till cooking oil starts separating from the sides of the kadai.
17
The process of this continuous sauté is very important otherwise you’ll not get the red, velvety, tasty mutton broth.mix in fried potato pieces and give it a final toss together.
18
Now mix in 2 to 2-1/2 cups of toasty aqua.
19
Let it come to a heat to boiling point.You can cook thoroughly the mutton curry in two ways.
20
Either you can cook thoroughly it in a pressure cooker for faster culinary preparation (On high toasty one whistle and then 20 mins on low toasty.
21
Let the pressure release of its own) or you can cook thoroughly it in the kadai/handi with lid on slow toasty until the flesh is done.When the flesh is done transfer it in a serving dish.
22
trickle 1 teaspoon ghee and a little garam masala dusting nectarous-smelling element.
23
put a lid on and let it rest for few mins.
24
offer fiery.offer this mouth-watering Mangsher Jhol along with Steamed Rice for a weekend dinner.
25
You can also offer Chaler Payesh as a dessert to end your scrumptious meal.
Recipe Information
Cuisine
Bengali Recipes
Bengali Recipes
Course
Dinner
Dinner
Diet
Non Vegeterian
Non Vegeterian
Total Time
225 mins
225 mins
Recipe Time chart
Preparation Time
180 minsCooking Time
45 minsTotal Time
225 minsMaster Chef
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