Kochi pathar jhol (Bengali style mutton curry)

For a Bengali, Sundays are incomplete without "mangsho bhaat". On sultry, Sunday afternoons, kochi pathar jhol is your best bet along with Korai er daal and some aloo-posto. Walking past a Bengali para, one can get the rich aroma of onions and garlic being sautéed from almost every house. Made with tender young goat meat, marinated in curd and Bengali spices, served with huge chunks of potatoes, kochi Pathar jhol is what I still look forward to every weekend. Giving away my mom's recipe :

Ingredients

• 1 kg young goat meat

• 200 gms beaten curd/yoghurt

• 2 large tomatoes, chopped

• 4 large potatoes, halved

• 2 large onions, chopped

• 3 tablespoon ginger garlic paste

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 3 large bay leaves

• 1 stick cinnamon

• 2 tsp cumin powder

• 2-3 cloves

• 2 tsp garam masala

• 4 tbsp oil/ghee

• 1 tbsp turmeric powder

• Salt, sugar,to taste

• Water

Directions

Marinate meat with curd, ginger garlic paste, turmeric, coriander, cumin, red chilli powder, for 3-4 hours. Heat oil/ghee in a pan and add cinnamon, cardamom, cloves, bay leaves. Then add the chopped onions, sauté till translucent. Now add the tomatoes, some more ginger garlic paste and finally the marinated meat and the halved potatoes. Cook until meat changes colour. Transfer the content to a pressure cooker and add required amount of water, salt, and sugar. Cook till 10 whistles. Add ghee and garam masala powder, close the lid and don't open until served. Your kochi pathar jhol is now ready to be served with gorom bhaat. Bon appetit !

#Summer #cookbook #paanchphoron #recipe #food #mutton #meat #curry #bengalirecipe