Mutton Curry (Mangsor Jhol) recipe.
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. ‘Mangso’ means meat in general and here it refers to goat meat or mutton. ‘Jhol’ means a runny and thin gravy/sauce. Pieces of goat meat marinated in yogurt, mustard oil and spices; and then slow-cooked in onion-tomato gravy with spices makes this mutton curry (mangsor jhol) a very flavourful meat curry. Traditionally, this curry is cooked in mustard oil and that adds a pungent and earthy flavour to it. However, you may replace mustard oil with regular cooking oil.
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 of times, it’s Mr. Husband who cooks mutton. Most of the time, 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.
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