Panthar Mangsher Jhol

A traditional Bengali goat meat curry with potatoes, cooked in a light gravy with aromatic spices.

Preparation Time

• Prep: 120 mins (including marination)
• Cook: 75 mins
• Total: 195 mins

Ingredients

For Marination

• 1 kg goat meat (with bone)
• 4 tablespoons plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 tablespoons ginger paste
• 3 tablespoons garlic paste
• 2 large tomatoes, cut into pieces
• 2 tablespoons mustard oil

For Curry

• 1 cup + 2 tablespoons mustard oil
• 4 large potatoes, each cut into 2 pieces
• 2 large bay leaves
• 8-10 fenugreek seeds
• 4 cups onion
• Salt and sugar to taste
• 1 teaspoon ghee
• 1/2 teaspoon garam masala powder

Instructions

1. Marination:

   • Clean and wash goat meat thoroughly
   • Mix meat with yogurt, turmeric, red chili, cumin powder, coriander powder, garlic, ginger paste, tomato, and 2 tbsp oil
   • Marinate for at least 2 hours (overnight preferred)

2. Cooking:

   • Heat mustard oil in large wok until smoky
   • Fry potatoes until golden brown, transfer to pressure cooker
   • In same oil, add bay leaves and fenugreek seeds, fry 2-3 seconds
   • Add onions with salt and sugar, cover and cook on low heat for 5 minutes
   • Add marinated meat, cover and cook on low heat for 20 minutes, stirring occasionally
   • Increase heat and “koshano” (fry) until oil separates

3. Final Steps:

   • Transfer meat mixture and fried potatoes to pressure cooker
   • Cook on medium heat for 3 whistles
   • Let pressure release naturally
   • Open lid, add ghee and garam masala
   • Serve hot with steamed rice and cucumber salad

Notes

• “Koshano” (slow frying) is crucial for developing flavors
• Overnight marination gives best results
• Use mustard oil for authentic Bengali flavor
• Don’t skip the final ghee and garam masala
• Adjust spices according to taste
• Traditional Bengali Sunday lunch dish