Over the past few years of eating and cooking, what I’ve realized is that Chicken is staple but Mutton is luxury. Always cooked on special occasions and the party’s success would be determined by how good the mutton was. I never understood why all this fuss, but now I know that a good curry is possible only if your mutton is of damn good quality. I’ve had many mutton dishes from different parts of the country but no one beats the Bengali Mutton Jhol. Just sticking to the basic onion, ginger, garlic and tomato base, this curry gives you the prefect taste for the meat. With this I guarantee you will take an extra helping of rice.
What we would need for serving 2!
For the marinade:
- Mutton – 500 gms – cut into medium sized pieces
- Garlic and Ginger paste – 1 Tsp each
- Turmeric powder – ½ Tsp
- Red Chili powder – 1 Tsp
- Curd – 2 Tbsp
- Mustard Oil – 2 Tbsp
For the gravy:
- Garlic – 1 ½ Tbsp – roughly crushed or paste
- Onions – 2 medium sized – thinly sliced
- Ginger paste– 2 Tbsp
- Potato – 1 Medium – diced
- Tomato – 1 – chopped
- Red Chili powder – 1 ½ Tsp
- Turmeric Powder – 1 Tsp
- Coriander powder – 1 Tbsp
- Green chili – 2 – slit
- 1 Bay leaf and 1 dry red chili
- Sugar – 1 Tsp
- Mustard or Regular Oil – 3-4 Tbsp
- Salt – To taste
How to cook!
- Marinade the mutton with all the ingredients mentioned above and keep it in the freezer for 10 minutes.
- Fry the potatoes till they are brown and keep them aside. (Optional, but not for Bongs)
- In a kadhai heat some oil and add sugar, bay leaf and the dry red chili (Pro Tip: if using mustard oil make sure your kadhai is very hot before adding the oil and heat it even more to remove the raw flavor)
- Once the sugar caramelizes, add your garlic. Cook stirring it continuously for a minute till it turns brown.
- Add your sliced onions and some salt. Have some patience and cook the onions till they are brown.
- Add red chili, turmeric, ginger paste and coriander powder and cook the masala well, till oil starts separating from the masala.
- Add the marinated mutton and chopped tomato. Mix well with the masala, cover the lid and let it rest for 10 minutes on lowest flame.
- Once the mutton oozes out some moisture, increase the flame to highest and cook the mutton by continuously stirring it. Let all the moisture dry out and let the oil be seen.
- Transfer all of this into a pressure cooker. Add water as per your gravy consistency, add salt if needed and add green chilies and the fried potatoes. Close the lid and cook for 2 whistles.
- Turn off the gas, let the pressure ease out, open the lid and jump into that red sea of awesomeness with your steamed rice.