Bengali Mutton Curry ( কচি পাঁঠার ঝোল )

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 .

You can check the these mutton recipe

How to make Bengali Thin Mutton Curry

Moumita কচি পাঁঠার ঝোল ( Bengali Style Tender Goat Meet Curry ) Among  the famous  Bengali… Non-vegetarian mutton, bengali, sunday lunch Bengali Print This

Serves: 2 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 500 gm tender goat meat (you can also use lamb meat)
• 2 onions (chopped )
• 3 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 teaspoons dry red chilli paste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• salt to taste
• 1 tomato (chopped)
• 2 tablespoons curd
• 1 tablespoon red chilli powder
• 2 potatoes (peeled and cut into halves)
• 2 teaspoon garam masala (dry roast 1″ cinnamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder ) 1/2 cup mustard oil or cooking oil (preferably mustard oil)
• 1 tablespoon ghee or clarified butter
• 1 whole garlic (wash and remove the outer skin) ( optional)

FOR TEMPERING

• 2 bay leaves
• 3 whole cardamoms
• 3 cloves
• ½ inch long cinnamon stick
• 1 teaspoon of sugar

Instructions

• Beat the yogurt in a big bowl and add 1 tablespoon ginger paste,1 tablespoon garlic paste and 1 teaspoon red chilli paste into that bowl , mix well and add mutton pieces in it, rub the masala with mutton , add 1/2 teaspoon turmeric powder and salt and mix it well, keep it overnight or minimum 2 hours in the fridge.
• Heat oil in a deep and heavy bottom pan.
• Add potatoes, shallow fry, keep them aside.
• Temper the oil with cinnamon stick , bay leaves, cloves  and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy.
• Add chopped onions , fry until light brown.
• Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away.
• Cook until oil gets separated , stir continuously .
• Add chopped tomato , mix and cook for some time.
• Now add the marinated mutton and mix well , add whole garlic.
• Add coriander, red chilli powder and remaining turmeric powder and stir, add salt.
• Stir to mix everything together and cook on low flame.
• Cover and let it cook for sometime and then stir so that it does not burn .
• Keep doing this process for 20-25 minutes till the mutton is soft and all the water is released.
• In between , uncover and check , if required sprinkle some water.
• You can transfer this to a pressure cooker , add 1 and 1/2 cup warm water .
• Close the lid and let it whistle for 7 to 8 (or if you want you can give more whistle) , do this under medium flame.
• Turn off the stove .
• Wait till all the pressure is released .Open the cover , add the fried potatoes and stir it from bottom.
• Cover the cooker with lid and allow for 1 more whistle under low flame , wait till all the pressure is released , then open the cover, add garam masala powder and ghee , cover and cook for 2 minutes

Notes

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.