‘Mangsher Jhol’ and Sundays are synonymous in Bengali kitchen. I remember my childhood days when Sunday used to be dance classes in the morning, ‘Tekona Porota’ and ‘Aloo Chorchori’ for breakfast or ‘Luchi-Sada Aloor Chorchori’ for breakfast and Chicken Curry or Mutton Curry for lunch was a must. I still remember when Maa used to grind the masalas in ‘shil-nora’ (a traditional way of grinding spices with the help of a oblong stone piece on a large stone square piece). And the flavour or freshly ground spices were unparalleled to any branded spice powder.
The red coloured gravy with plump big potatoes was added attraction. Even the gravy and the potatoes taste better on next day. It is a specialty of Bengali cuisine that we add vegetables specially potato in fish curry or chicken/mutton curry. This is the recipe that I have seen cooked in our home. I believe cooking and a taste is very personal thing especially for this mutton dish every family has its own recipes.
Serve this delicious Mangsher Jhol along with Steamed Rice for a weekend dinner. You can also serve Chaler Payesh as a dessert to end your scrumptious meal.
If you like this recipe, you can also try other Mutton recipes such as
https://ift.tt/3edflc0
No comments: