Bengali style meat broth recipe-mutton curry

Step 1: To begin making the Mangsher Jhol recipe, wash the mutton pieces and drain the water

Step 2: Marinate the mutton pieces with 2 tablespoons onion paste, 1/2 teaspoon ginger paste,1/2 teaspoon garlic paste, 1/2 teaspoon turmeric powder, 1 tablespoon vinegar and 2 tablespoons mustard oil

Step 3: Mix well

Step 4: Cover and keep the meat with marination in the refrigerator at least for 3-4 hours

Step 5: Smear little salt and turmeric powder to the peeled and halved potatoes

Step 6: Heat oil in a kadai or wok

Step 7: Fry the potato pieces till golden brown

Step 8: Keep them aside

Step 9: Add 3 teaspoons ghee to the oil

Step 10: Temper the ghee+oil with the ingredients mentioned under 'For tempering'

Step 11: When you get the aroma, add chopped onion and cook till the onion turns soft

Step 12: Once the onions are soft, add sugar

Step 13: Sugar when caramelize with oil will give very nice red colour

Step 14: Add the rest of the ginger paste and garlic paste and cook till oil separates

Step 15: Now add the marinated mutton pieces with all the marinade

Step 16: Mix very well

Step 17: Sauté the mutton for another 4-5 minutes

Step 18: Beat the yogurt and pour it in the kadai

Step 19: Mix very well

Step 20: After adding the yogurt you’ll see that mutton start releasing water

Step 21: Stir continuously for another 5-6 minutes

Step 22: Add salt

Step 23: Add all the dry masalas and stir continuously till oil starts separating from the sides of the kadai

Step 24: The process of this continuous sauté is very important otherwise you’ll not get the red, velvety, tasty mutton gravy

Step 25: Add fried potato pieces and give it a final mix

Step 26: Now add 2 to 2-1/2 cups of warm water

Step 27: Let it come to a boil

Step 28: You can cook the mutton curry in two ways

Step 29: Either you can cook it in a pressure cooker for faster cooking (On high heat one whistle and then 20 minutes on low heat

Step 30: Let the pressure release of its own) or you can cook it in the kadai/handi with lid on slow heat until the meat is done

Step 31: When the meat is done transfer it in a serving bowl

Step 32: Drizzle 1 teaspoon ghee and a little garam masala powder

Step 33: Cover and let it rest for few minutes

Step 34: Serve hot

Step 35: Serve this delicious Mangsher Jhol along with Steamed Rice for a weekend dinner

Step 36: You can also serve Chaler Payesh as a dessert to end your scrumptious meal