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 thin Mutton Curry
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 .
Kochi Pathar Jhol
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 .
Find More Mutton Recipes From This Blog
Mangsher Singara / Keema Singara
Author – Moumita Malla
Course – Main
Cuisine – Bengali
How to make Kochi Pathar or Mangsher jhol or Bengali Style Mutton Curry
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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 chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- salt to taste
- 1 tomato (chopped)
- 2 tablespoons curd
- 1 tablespoon red chili 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 chili 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 color to the gravy.
- Add chopped onions , fry until light brown
- Add remaining ginger, garlic and red chili 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 chili 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 cove r, 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.
