কচি পাঁঠার ঝোল ( Bengali Style Tender Goat Meet Curry )
Among the famous Bengali dishes , there is one dish that never fails to impress anyone , that is Bengali Mutton Curry aka Khnasir Mangsher Patla Jhol . We also call it Kochi Pathar Jhol or tender goat’s meat curry . In Bengali “jhol” means a very thin stew type gravy . Kochi Pathar Jhol , made with tender young goat meat and with potatoes .
Bengali’s Staple Food
Bengal has been famous for it’s food and cuisine . The Bengali food mainly comprise of different kind of fresh water fish curries and rice . Almost every day we prepare rice and fish curry along with some other dishes like dal , vegetables curries etc . Bengali people are famous for their love for fish , but we also love meat specially goat meat . This dish Bengali Mutton Curry or Kochi Pathar Jhol is a all time favorite dish to many of us.
Difference Between Kochi Pathar Jhol (Thin Mutton Gravy ) and Kosha Mangsho ( Thick Mutton Gravy )
Apart from this Kochi Pathar Jhol , there is also a goat meat curry in Bengal , called Kosha Mangsho . You need rewaji khasi to make Kosha Mangsho or Mutton Kosha . Kosha Mangsho or Mutton Kosha is cooked mainly using rewaji khasi or goat meat with lots of fat , this fat will increase the taste of the gravy . Rewaji khasi means a goat , raised particularly to increase the intramuscular fat. Kosha means bhuna or sauteed , in this recipe goat meat is cooked in slow cooking method over low flame for a very long time . It is thick, rich and dark brown goat meat preparation . In kochi pathar jhol , we cook mutton with large sized potatoes , spices and mustard oil . It is not as rich and spicy as kosha mangsho . To make Kochi Pathar Jhol or Thin Mutton Curry , we use less fat tender goat meat.
Lazy Sunday Afternoon’s Lunch
If some guests arrive at home on Sunday then we would have to be very busy for welcoming guest . Otherwise we love to spent the day with doing less work . Mutton preparation like kochi pathar jhol is perfect for lazy Sunday afternoon’s lunch . It is always a happy moment to sit with all family members and enjoy lunch . For many Bengali household , ‘Kochi Pathar Jhol ar Bhat ‘ or Bengali style mutton curry and rice are the synonymous of Sunday’s afternoon lunch . If you visit any meat shop in West Bengal specially Kolkata , seeing the crowd in front the meat shop you will easily understand the popularity of mutton among Bengali on Sunday . It is served with one full plate of steaming hot rice . After having lunch , an afternoon sleep is a perfect way of spending a lazy weekend .
FOR TEMPERING if you want you can cook this without using pressure cooker , in that case add 2 cups water and cover with lid and cook on low flame for at least 1.5 to 2 hours till the mutton becomes soft . Once mutton is soft , open the cover and add ghee and garam masala , cover and cook for 2 minutes.
if you want you can cook this without using pressure cooker , in that case add 2 cups water and cover with lid and cook on low flame for at least 1.5 to 2 hours till the mutton becomes soft . Once mutton is soft , open the cover and add ghee and garam masala , cover and cook for 2 minutes.