Bengali style meat broth recipe-mutton curry
A non-veg Bengali Recipes recipe with mutton, potato (aloo) - peeled and cut into halves, onion - finely chopped. Ready in 3h 45m, serves 5.
Curated byAnanya Chatterjee🇮🇳
Instructions
36 steps- 1
To begin making the Mangsher Jhol recipe, wash the mutton pieces and drain the water
mutton(1 kg) - 2
Marinate the mutton pieces with 2 tablespoons onion paste, 1/2 teaspoon ginger paste,1/2 teaspoon garlic paste, 1/2 teaspoon turmeric powder, 1 tablespoon vinegar and 2 tablespoons mustard oil
mutton(1 kg)onion - finely chopped(2 cups)onions - paste(2 tablespoon)garlic - paste(2 tablespoon)ginger - paste(2 tablespoon)cumin powder (jeera)(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder - or as per your heat tolerance(2)vinegar(1 tablespoon)tablespoons mustard oil - + 1/(2 cup)garam masala powder(1 teaspoon) - 3
Mix well
- 4
Cover and keep the meat with marination in the refrigerator at least for 3-4 hours
- 5
Smear little salt and turmeric powder to the peeled and halved potatoes
potato (aloo) - peeled and cut into halves(3)cumin powder (jeera)(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder - or as per your heat tolerance(2)garam masala powder(1 teaspoon)salt - to taste - 6
Heat oil in a kadai or wok
teaspoons red chilli powder - or as per your heat tolerance(2) - 7
Fry the potato pieces till golden brown
potato (aloo) - peeled and cut into halves(3) - 8
Keep them aside
- 9
Add 3 teaspoons ghee to the oil
teaspoons red chilli powder - or as per your heat tolerance(2)teaspoons ghee(4) - 10
Temper the ghee+oil with the ingredients mentioned under 'For tempering'
teaspoons ghee(4) - 11
When you get the aroma, add chopped onion and cook till the onion turns soft
onion - finely chopped(2 cups) - 12
Once the onions are soft, add sugar
onion - finely chopped(2 cups)onions - paste(2 tablespoon)sugar(1 teaspoon) - 13
Sugar when caramelize with oil will give very nice red colour
sugar(1 teaspoon) - 14
Add the rest of the ginger paste and garlic paste and cook till oil separates
onions - paste(2 tablespoon)garlic - paste(2 tablespoon)ginger - paste(2 tablespoon) - 15
Now add the marinated mutton pieces with all the marinade
mutton(1 kg) - 16
Mix very well
- 17
Sauté the mutton for another 4-5 minutes
mutton(1 kg) - 18
Beat the yogurt and pour it in the kadai
- 19
Mix very well
- 20
After adding the yogurt you’ll see that mutton start releasing water
mutton(1 kg) - 21
Stir continuously for another 5-6 minutes
- 22
Add salt
salt - to taste - 23
Add all the dry masalas and stir continuously till oil starts separating from the sides of the kadai
garam masala powder(1 teaspoon) - 24
The process of this continuous sauté is very important otherwise you’ll not get the red, velvety, tasty mutton gravy
mutton(1 kg) - 25
Add fried potato pieces and give it a final mix
potato (aloo) - peeled and cut into halves(3) - 26
Now add 2 to 2-1/2 cups of warm water
- 27
Let it come to a boil
- 28
You can cook the mutton curry in two ways
mutton(1 kg) - 29
Either you can cook it in a pressure cooker for faster cooking (On high heat one whistle and then 20 minutes on low heat
teaspoons red chilli powder - or as per your heat tolerance(2) - 30
Let the pressure release of its own) or you can cook it in the kadai/handi with lid on slow heat until the meat is done
teaspoons red chilli powder - or as per your heat tolerance(2) - 31
When the meat is done transfer it in a serving bowl
- 32
Drizzle 1 teaspoon ghee and a little garam masala powder
cumin powder (jeera)(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder - or as per your heat tolerance(2)teaspoons ghee(4)garam masala powder(1 teaspoon) - 33
Cover and let it rest for few minutes
- 34
Serve hot
- 35
Serve this delicious Mangsher Jhol along with Steamed Rice for a weekend dinner
- 36
You can also serve Chaler Payesh as a dessert to end your scrumptious meal
teaspoons red chilli powder - or as per your heat tolerance(2)
Rate this recipe
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Bengali style meat broth recipe-mutton curry
A non-veg Bengali Recipes recipe with mutton, potato (aloo) - peeled and cut into halves, onion - finely chopped. Ready in 3h 45m, serves 5.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
36 steps- 1
To begin making the Mangsher Jhol recipe, wash the mutton pieces and drain the water
mutton(1 kg) - 2
Marinate the mutton pieces with 2 tablespoons onion paste, 1/2 teaspoon ginger paste,1/2 teaspoon garlic paste, 1/2 teaspoon turmeric powder, 1 tablespoon vinegar and 2 tablespoons mustard oil
mutton(1 kg)onion - finely chopped(2 cups)onions - paste(2 tablespoon)garlic - paste(2 tablespoon)ginger - paste(2 tablespoon)cumin powder (jeera)(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder - or as per your heat tolerance(2)vinegar(1 tablespoon)tablespoons mustard oil - + 1/(2 cup)garam masala powder(1 teaspoon) - 3
Mix well
- 4
Cover and keep the meat with marination in the refrigerator at least for 3-4 hours
- 5
Smear little salt and turmeric powder to the peeled and halved potatoes
potato (aloo) - peeled and cut into halves(3)cumin powder (jeera)(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder - or as per your heat tolerance(2)garam masala powder(1 teaspoon)salt - to taste - 6
Heat oil in a kadai or wok
teaspoons red chilli powder - or as per your heat tolerance(2) - 7
Fry the potato pieces till golden brown
potato (aloo) - peeled and cut into halves(3) - 8
Keep them aside
- 9
Add 3 teaspoons ghee to the oil
teaspoons red chilli powder - or as per your heat tolerance(2)teaspoons ghee(4) - 10
Temper the ghee+oil with the ingredients mentioned under 'For tempering'
teaspoons ghee(4) - 11
When you get the aroma, add chopped onion and cook till the onion turns soft
onion - finely chopped(2 cups) - 12
Once the onions are soft, add sugar
onion - finely chopped(2 cups)onions - paste(2 tablespoon)sugar(1 teaspoon) - 13
Sugar when caramelize with oil will give very nice red colour
sugar(1 teaspoon) - 14
Add the rest of the ginger paste and garlic paste and cook till oil separates
onions - paste(2 tablespoon)garlic - paste(2 tablespoon)ginger - paste(2 tablespoon) - 15
Now add the marinated mutton pieces with all the marinade
mutton(1 kg) - 16
Mix very well
- 17
Sauté the mutton for another 4-5 minutes
mutton(1 kg) - 18
Beat the yogurt and pour it in the kadai
- 19
Mix very well
- 20
After adding the yogurt you’ll see that mutton start releasing water
mutton(1 kg) - 21
Stir continuously for another 5-6 minutes
- 22
Add salt
salt - to taste - 23
Add all the dry masalas and stir continuously till oil starts separating from the sides of the kadai
garam masala powder(1 teaspoon) - 24
The process of this continuous sauté is very important otherwise you’ll not get the red, velvety, tasty mutton gravy
mutton(1 kg) - 25
Add fried potato pieces and give it a final mix
potato (aloo) - peeled and cut into halves(3) - 26
Now add 2 to 2-1/2 cups of warm water
- 27
Let it come to a boil
- 28
You can cook the mutton curry in two ways
mutton(1 kg) - 29
Either you can cook it in a pressure cooker for faster cooking (On high heat one whistle and then 20 minutes on low heat
teaspoons red chilli powder - or as per your heat tolerance(2) - 30
Let the pressure release of its own) or you can cook it in the kadai/handi with lid on slow heat until the meat is done
teaspoons red chilli powder - or as per your heat tolerance(2) - 31
When the meat is done transfer it in a serving bowl
- 32
Drizzle 1 teaspoon ghee and a little garam masala powder
cumin powder (jeera)(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder - or as per your heat tolerance(2)teaspoons ghee(4)garam masala powder(1 teaspoon) - 33
Cover and let it rest for few minutes
- 34
Serve hot
- 35
Serve this delicious Mangsher Jhol along with Steamed Rice for a weekend dinner
- 36
You can also serve Chaler Payesh as a dessert to end your scrumptious meal
teaspoons red chilli powder - or as per your heat tolerance(2)
Rate this recipe
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