Search This Blog

Monday, August 15, 2011

Robibarer Mangsor Jhol (Goat Meat Curry)


Even though it’s hard to believe now, when we were kids refrigerator were very rare and expensive in India. Most families didn’t own one and that meant most people used to go to the market every morning and cook/eat all they bought that day itself.

Most offices and schools were open for half day on Saturday so the true week holiday was Sunday. This brings us to the Sunday Mutton Curry :). It was common for most families to eat Goat Meat on this Sunday as everyone was at home. Goat meat was cooked in a Pressure Cooker and if you strolled out in the neighborhood around noon, you could hear the whistle coming out from them all around the place and the aroma filled the air. Oh the good ‘ol days.

So it was rice with the curry for lunch, roti/poori with that same curry in dinner and if it’s winter (cold enough for things to not go bad) the left over is breakfast on Monday morning with toasted bread.

Anyways the recipe for the “Mangser Jhol” is here. You can make it with Goat/lamb meat.


  • Goat meat (or mutton) 1 lbs. In US if this is hard to come by, you can use lamb meat as well (stew pieces)
  • Potato 2 medium sized cut in halves
  • Onion 2 medium sized thinly sliced
  • Tomato 2 medium sized pureed
  • Ginger paste 2tb. spoon
  • Garlic paste 1tb. spoon
  • Turmeric powder 1tb. spoon
  • Kashmiri red chili powder 2tsp.
  • Mustard oil 1/2 cup
  • Salt as per taste
  • Sugar as per taste


Heat oil in a pressure cooker till its really hot. Add onion slices to it and fry on low heat till they turn light brown. You may sprinkle a pinch of salt to faster the process.

Next add ginger, garlic and tomato paste followed by turmeric and chili powder. Sauté on low heat for about 2-3 minutes. Next to go in are meat pieces.

Sear them on high heat for about 3-4 minutes. Sprinkle salt and sugar to your taste. Keep frying the meat pieces along with the spices for about 8-10 minutes on low heat. By this time the raw smell of all spices will subside.

By the mean time heat oil in another pan and fry the potato halves on medium high heat till they turn golden yellow. Remove and keep them aside.

When you are done with sautéing add fried potato halves to it.

Pour about a cup of warm water in the pressure cooker and give everything a nice mix. Cover the lid and pressure cook it for 4-5 whistles if you are really in a hurry. Alternatively you can cook it on high heat till the first whistle comes and then lower the heat to medium and cook it for another 15 minutes. I personally prefer the second option.

Wait for the steam to escape before you open the lid.

Serve with plain hot rice or luchi.

NOTE: In case you don’t have a pressure cooker, cook covered in a heavy bottom pan for about 40 minutes.


quaditi said...

trying this sunday..ur recipe.

Abhinaba Basu said...

I attempted this with obviously my own twist to the tale. Which almost always means pouring 3 times the oil/fat/cheese prescribed.

IMHO I liked my unhelathier version more :P