Mangsher Jhol

Name: Mangsher Jhol
Yield: Serves 4
Cuisine: Indian
Ingredients: 800 g/1 lb 12 oz mutton, cut into bite-size chunks (if possible, ask your butcher to add in a few extra chunks of liver and mutton fat too), washed and patted dry; 100 g/3½ oz/generous ⅓ cup plain Greek-style yogurt; 5 tbsp mustard oil; 1 tbsp Kashmiri chilli powder; 6 green chillies, thinly sliced; 2 tbsp Ginger-Garlic Paste; 250 g/9 oz onions, finely chopped; 6 green cardamom pods; 1 tsp salt, or to taste; 750 ml/26 fl oz/3¼ cups freshly boiled water; 1 tsp ghee; 1 tbsp ground coriander; 150 g/5 oz potatoes, peeled and cut in to 2.5cm/1in chunks; 1 tsp ground turmeric, plus an extra pinch for the potatoes; 1 tbsp Bengali Garam Masala (store-bought); 4 dried red chillies; 3 bay leaves; 1½ tsp granulated sugar; 2.5 cm/1 in cinnamon stick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This Bengali mutton curry is ideal for a comforting, substantial weekend meal. With generous spicing, a deep red gravy and plump, golden potatoes, it makes an attractive, flavourful dish that goes well with a side of simple steamed rice.

Ingredients

800 g/1 lb 12 oz mutton, cut into bite-size chunks (if possible, ask your butcher to add in a few extra chunks of liver and

Asia
India
West Bengal
Main course
Gluten-free
Spicy

Method

Place the mutton chunks (and liver and fat pieces too, if you have them) in a large bowl and add 2 tablespoons of the mustard oil along with the yogurt, chilli powder, ground coriander, ½ tablespoon of the garam masala, the turmeric, sugar and salt. Mix well and leave to marinate for 20–30 minutes.

Meanwhile, place the potato chunks in a bowl, sprinkle with a little salt and ground turm