Khashir Jhol (Light Bengali Mutton Curry with Potatoes)
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Ingredients
- 800 g mutton, bone-in pieces
- 350 g potatoes, peeled and diced
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 5 garlic cloves
- 20 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 30.7 g
- Carbohydrate
- 18.7 g
- of which sugars
- 3 g
- Fat
- 36.5 g
- of which saturates
- 13.2 g
- Fibre
- 3.1 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the mutton and brown for 8 minutes, then stir in the ground turmeric and chilli powder.
- 3
Add 900ml water, cover and simmer for 1 hour, until the mutton is nearly tender.
- 4
Add the potatoes and simmer uncovered for a further 25 minutes, until the potatoes and mutton are both tender, keeping the curry thin and brothy.
- 5
Scatter with the fresh coriander and serve with rice.
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