Mutton Curry (Mangsor Jhol)

Mutton (goat meat) is not a daily affair in Bengal. It’s cooked once a week on Sundays, mostly by the man of the house. When we lived in Calcutta, my husband would pick up the shopping bag and would drive a good 20 km to go to a particular meat shop (despite there being other options nearby) because that’s where we got the best goat meat. Other than a handful times, it’s Mr. Husband who cooks mutton. Most of the times, my work ends at marinating the goat meat. Then he takes over the kitchen. 

Don’t cook this if you are in a hurry. This dish needs all your time and love, and it tastes best when it is slow cooked on low flame for a couple of hours. The meat gets so tender it melts in your mouth. Of course you can pressure cook the meat, but it won’t taste as good.


mutton curry



Mutton – 1 kg
Potatoes – 3 medium, cut into halves
Onion – 3 large, thinly sliced
Tomato – 1 medium, finely chopped
Ginger paste – 3 tbsp
Garlic paste – 2 tbsp
Cardamom – 3-4
Cinnamon –1 inch piece
Cloves – 3-4
Peppercorn – 7-8
Dry red chilli – 1
Turmeric powder – 1 tbsp
Red chilli powder – 1 tbsp or as per taste
Cumin powder – 3 tsp
Salt – to taste
Sugar – ½ tsp
Garam masala – 1 tsp
Mustard oil –  5 tbsp + 2 tbsp for marination
Yogurt – 5 tbsp, whisked
Green chilli – 2-3 slit


  1. Wash the mutton thoroughly, drain water completely. Set aside
  2. Prepare the marinade by mixing together yogurt, 2 tbsp mustard oil, 1 tsp chilli powder, 1 tsp cumin powder, ½ tsp turmeric powder,half of the ginger & garlic paste, salt
  3. Mix the marinade with mutton thoroughly. Cover and place in the refrigerator. Let the mutton marinate for a minimum 3 hours 
  4. Heat a large fry pan or kadhai and add remaining mustard oil. Heat the mustard oil until smoky. Reduce flame
  5. Fry the potatoes lightly and set aside
  6. In the same pan, add the onion and saute on medium flame until golden brown
  7. Add the ginger, garlic, whole spices and saute for a minute
  8. Add tomato, turmeric powder, red chilli powder, cumin powder, green chilli, salt, sugar and mix well. Cook until the tomatoes are completely done 
  9. Add the mutton along with the marinade and mix well. Turn the flame to medium-high and cook the mutton stirring every few minutes. Continue until the mutton starts to become brown and oil separates from the gravy. (this part is called koshano and is very important)
  10. Add 4 cups of hot water and mix well. Bring to a boil, cover and simmer until the mutton is almost done. The cooking time may vary from 1.5 to 2 hours depending on the quality and cut of the meat
  11. Add the potatoes, cover and cook until they are completely done. Cook on high flame for a few minutes if you want to reduce the gravy. Adjust salt if required.
  12. Turn off the heat. Add garam masala and mix well
  13. Serve hot with steamed rice


  • You may pressure cook the meat after step 9 to reduce cooking time
  • This dish tastes best with mustard oil. But if you find it too pungent, use regular cooking oil


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