Mangsho Jhol Dinner

Name: Mangsho Jhol Dinner
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Mutton: 600g, bone-in, small pieces; Potato: 200g, cut in quarters; Onion: 150g, sliced; Ginger paste: 1 tsp; Turmeric: 1½ tsp; Red chilli powder: 1 tsp; Cumin powder: ½ tsp; Bay leaf: 2; Nigella seeds: ¼ tsp; Mustard oil: 3 tbsp; Salt: 1½ tsp; Hot water: 400ml; Fresh coriander: 2 tbsp; Jhol is light — do not reduce it to a thick curry; This is cooked faster than kosha — the point is tenderness with a running gravy; Mutton neck and shoulder are ideal — they become tender while adding fat to the jhol; Serve with a large mound of rice and the full jhol poured generously over

🍗 Non-veg🌾 Gluten-free📊 Easy

Mutton in a light, running Bengali jhol with potato, turmeric and minimal spices — the everyday dinner for Bengali non-vegetarians who want something lighter than kosha.

⏱️15 minPrep

🔥50 minCook

🕒65 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mangsho Jhol Dinner

Season; sear mutton golden-brown.
Remove.
Bloom nigella seeds and bay leaf.
Fry onion to light golden — not dark.
Add ginger paste; fry 2 min.
Add turmeric, chilli, cumin; stir 1 min.
Add potato; fry 2 min.
Return mutton; add hot water and salt.
Cover; simmer until mutton is tender and potato cooked through, 35–40 min.
The jhol should be thin and light — not thick.
Garnish coriander.

📖 Cultural notes

|---|---|---|---|---| | 380 kcal | 34g | 18g | 18g | 3g | Mangsher Jhol (mutton stew) is the mutton equivalent of fish jhol — light, abundant and poured generously over rice. In Bengal, a Sunday dinner without either machher jhol or mangsher jhol is incomplete. The light, thin gravy is designed to be mixed into rice — Bengalis consider eating rice with a rich, thick gravy without adequate jhol a frustrating experience. ---

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