Mangsho Jhol / Bengali style Mutton Curry

Enjoying Sunday lunch with steamed rice and Mangsho Jhol in a Bengali family is a very age old tradition. People just love having a big bowl preferably copper one of large size potatoes cut in halves and many pieces of Mutton. Some people prefer the bones too. It’s relished by majority people so much that being Sunday the lunch is late and every bite to the mutton pieces or every bite of rice & mutton pieces, one would think that heaven is here. One needn’t go to actual heaven but heaven is in Earth. The soft, succulent mutton pieces is what lingers in the mouth for a very long time. At the end of lunch which could be anywhere between 45 mins to 60 mins would be worth it. A BIG burp is not uncommon either which might be an embarrassment in front of a guest but amongst family members it’s an appreciation of the effort of a family member buying the best mutton, the family member cooking and lastly enjoying every bite. The mix of potatoes to the mutton, the gravy or curry is all eaten with joy. I am no exception to this procedure but in my case it’s me who buys, cooks and eats. So it’s a complete personal joy and happiness. I don’t need to share with anyone but just enjoy myself. Just appreciate myself that I’ve cooked so well and enjoyed my fruit of labour. I’m sharing the recipe. I wouldn’t say it’s simple but I certainly will say it’s worth every effort.

Course – Main meal

Cuisine – West Bengal in India

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -2 people

Preparation time -3 hrs 20 mins, Cooking time-60 mins


300 gms mutton on bones

1/2 cup yoghurt

2 large potatoes

1 Tbsp vinegar

1 tsp red chilli powder

1/2 tsp turmeric powder

1 Tbsp ginger-garlic paste

1 medium size onion paste

1 large onion sliced

1/2 tsp Kashmiri chilli powder

For Tempering

1” cinnamon stixk

1 bay leaf

1-2 green cardamoms

1 black cardamom

2-3 cloves

1/2 cup mustard oil

2 Tbsp ghee

Salt as per taste


In a bowl smear the ‘tempering spices’ with 1 tsp ghee and 1 tsp mustard oil and set aside. Wash the mutton pieces well and marinate with 1/2 Tbsp ginger-garlic paste, turmeric powder, onion paste, vinegar and set aside for 3 hours. Wash and peel the potatoes and cut into halves. Smear with salt and turmeric powder and heat oil in a wok and fry them until golden in colour. Beat the yoghurt well and set aside. In the pressure cooker add the ‘tempering spices’ and stir for 1-2 mins. Add chopped onions and fry till soft. Add rest of the ginger-garlic paste and stir until oil is released. Add marinated mutton and stir for 4-5 mins. Add beaten yoghurt and stir for 6-7 mins until further oil is released. Add fried potatoes. Stir and add salt. Stir. Add 2 cups water and stir. Close the cooker lid and put on high flame for 1 min and then low flame for 20 mins. Let it release pressure. Add 1 tsp ghee and 1/2 tsp garam masala powder. Cover the lid to allow the aroma mix. Serve hot with steamed rice

Bengali style Mangsho Jhol / Mutton curry

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