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panthar mangshor jhol recipe in Bengali style
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Instant Pot Bengali Mutton Curry Recipe

there is anything close to a Bengali's heart, then it has to be this Bengali Mutton Curry or পাঁঠার মাংসের ঝোল. Popularly known as robibarer mangshor jhol recipe, this is, a Sunday lunch menu staple where a runny goat meat curry made with big chunks of potatoes is served with rice and a wedge of lemon. This mutton curry in Bengali style is so popular that most Bengalis would wait for the entire week to have this over the weekend!
Course Side Dish
Cuisine Bengali
Keyword Instant Pot Recipes, Mutton Recipes, Non vegetarian Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Priyanka

Equipment

  • Mixing Bowl
  • Electric Chopper
  • Instant Pot or Nutricook Smart Pot Eko

Ingredients

  • 500 gms Goat Meat Boneless or with Bone
  • 4 Potatoes Medium - Cut in halves
  • 4 tbsp Mustard Oil
  • 1 tbsp Ghee
  • 1 Bay Leaf
  • 4 Green Cardamom
  • 1 Black Cardamom
  • 3 Cloves
  • ½ inch Cinnamon
  • 2 Onion Medium
  • 2-3 Tomatoes Medium
  • 1 tbsp Ginger
  • 5-6 nos. Garlic
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder Adjust as per taste
  • ¼ tsp Garam Masala Powder Adjust as per taste
  • Salt to Taste
  • 1 tbsp Sugar

Instructions

  • First thing first, clean the goat meat pieces. Check them piece by piece for goat hair, etc. Avoid excessive washing, perhaps just once.
  • Prep the veggies. Peel the potatoes and cut them in halves. Chop the onions, tomatoes and garlic. Grate the ginger.
  • Coarsely pound the Whole Spices so that they loosen up a bit. In this way they will release their flavours optimally in the curry
  • Plugin the Instant Pot or Nutricook Smart Pot and switch it on. Select the SAUTE MODE and you will see the timer showing 30 mins on the screen. Select the START button. The stainless steel pot inside will slowly heat up and get ready for cooking
  • Pour Mustard Oil and once you see it smoking, add a pinch of Turmeric Powder before dropping the potatoes. Fry them till they get a golden colour and a crispy exterior. Take them out when done and keep aside
    4 Potatoes, 4 tbsp Mustard Oil, ½ tsp Turmeric Powder
  • Add some Ghee to the leftover Mustard Oil before adding some Sugar to it. Let it melt and caramelise.
    1 tbsp Ghee, 1 tbsp Sugar
  • Once the sugar has melted completely, add the Bay Leaf and the pounded Whole Spices
    1 Bay Leaf, 4 Green Cardamom, 1 Black Cardamom, 3 Cloves, ½ inch Cinnamon
  • As they sizzle, add the chopped Onion and allow it sweat for a couple of minutes
    2 Onion
  • Then add the chopped Tomatoes, Ginger and Garlic. Give everything a good stir and let it fry till the tomatoes soften up
    2-3 Tomatoes, 1 tbsp Ginger, 5-6 nos. Garlic
  • Now, add Salt, Turmeric Powder and Red Chilli Powder to it.
    ½ tsp Turmeric Powder, Salt to Taste, 1 tsp Red Chilli Powder
  • Give everything a mix and let it fry till you see oil seperating at the edges. It should take somewhere around 15 minutes
  • Now, add the Goat meat pieces and fried Potatoes back into the pot and give it a mix.
    500 gms Goat Meat
  • Add Water as per your gravy requirement. I would say somewhere around 1.5 cups of water should be good to go
  • Add the Bengali Garam Masala powder and a teaspoonful of Ghee to wrap this thing up.
    ¼ tsp Garam Masala Powder, 1 tbsp Ghee
  • Place the Instant Pot lid on and switch the pressure release valve to SEALING Mode.
  • Now, press CANCEL and then click MEAT/STEW mode. Set the timer at 25 mins and press START.
  • Once the cooking is done, the pot will ring a tune. Allow it to depressurize on its own, which should take another 20-25 minutes
  • Open the lid and give it a mix. Check if the meat has cooked. If it hasn't then Put it back on PRESSURE COOK Mode for a couple of minutes
  • Check for seasoning before serving

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