Mangshor Jhol (Bengali Light Mutton Curry)
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Ingredients
- 800 g mutton, bone-in pieces
- 250 g maris piper potatoes, peeled and cubed
- 1 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 486 kcal
- Protein
- 30.2 g
- Carbohydrate
- 14.6 g
- of which sugars
- 2.8 g
- Fat
- 33.1 g
- of which saturates
- 12.8 g
- Fibre
- 2.5 g
- Salt
- 0.32 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 large pan and cook the chopped onion over medium heat for 10 minutes until golden.
- 2
Add the garlic and ginger and the mutton, and brown on all sides for 8 minutes.
- 3
Stir in the ground turmeric and chilli powder, then add 500ml water.
- 4
Cover and simmer over low heat for 45 minutes, then add the potatoes and simmer for a further 15-20 minutes until the mutton and potatoes are tender and no pink remains.
- 5
Scatter with the chopped coriander and serve with rice.
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