Pathar Mangshor Jhol (Bengali style Goat curry)

Having invited some friends for lunch, Pathar Mangsho (GOAT CURRY) will be a must in the afternoon spread. Though a very simple mutton preparation...Bangali Pathar Jhol is a delicacy that has won hearts since ages.....Keep it simple and you will taste what your mom used to make on those sultry

summer afternoons accompanied with Dal sometimes Sukto or saag and mango/tomato chutney to end on a sweet note.

What I make usually looks like this......and the recipe is passed down through generations from Didun to mom.......and now to me.

Ingredients used........

• Mutton 2 pounds (1 kg)
• 5 to 6 potatoes cut in halves
• Mustard oil
• 2 medium sized onions (chopped)
• 2 inch long ginger
• 12 to 15 cloves of garlic
• Curd 1 tbsp
• Tomato puree 1 tbsp
• Green chillies
• Turmeric powder
• Salt and sugar
• Red chilli powder 1 to 2 tsp ( I like my curries hot you see)
• Whole garam masala (Cardamom, Cloves, Bay leaves, Cinnamon)
• 1 tsp Ghee
• Garam masala powder (Homemade)

Now this is how I make it......

I wash and clean the mutton and marinate it with mustard oil ,curd, turmeric powder, red chilli powder  (according to your taste), half of the ginger and garlic (made into a fine paste) and salt
for preferably 3 to 4 hrs.

Now its time to cook !!!

Peel and wash the potatoes and cut them in halves so that the pieces are nice and big.
Marinade the potatoes with salt and turmeric and fry them which will give a nice golden color.
Pour some oil in the Kadai (wok) and add 1 tsp sugar (sugar in hot oil always adds a rich color to the
gravy) and then I add the garam masalas and bay leaves....When u can smell the wonderful aroma add the chopped onions ,saute it till it turns pink and then add the remaining ginger garlic paste....keep frying for spome time and then add the tomato puree (Adding tomato puree will give a nice color and body to your curry) You will know that the masalas are cooked by the aroma of spices and slight oozing of oil and then  add the marinated mutton......Now just cover it and turn your gas/burner temperature to medium and do your other chores.
I keep checking the mutton every now and then to make sure it doesnt stick to the bottom.
After about 15-20 min you will notice that your Kadai which you had left dry with masalas and mutton is now  full of red beautiful liquid...let this simmer for the next 10 min.
Now when the gravy starts to dry up...toss up real well and add the fried potatoes.
Now add hot water to this and check for the seasoning (salt and sugar)
Let this simmer for another 10 min and then you can take out the potatoes before adding the mutton curry in the pressure cooker....if you don't have a pressure cooker or want to avoid it, you can continue with the slow simmering for the next one hour periodically checking the tenderness of the meat.
Now those pressure cooking it...let me tell you that if you have a small cooker you will need 5 to 6 whistles
to cook the meat and with a big cooker 3 to 4 whistles would be sufficient.
Now you must be wondering about the potatoes......having a small cooker I open it after 5 whistles,add the potatoes and then wait for another whistle. Along with the potatoes I also add one teaspoon ghee , some slit green chillies and a pinch of garam masala for the zinggggg :)

So that is it......Pathar jhol, Mutton curry, Mangsher jhol  whatever you call it.....it tastes heavenly !!!
Never forget to add your love ;) how much ??? Now that I am leaving  on you...
May be the more the better :D

Happy Cooking !!!