Bengali goat meat curry with potato. Bengali goat meat curry with potato #meetthemeat It's delicious and healthy recipe Bengali style. Many people in India don't eat any red meats, but Bengalis eat certain ones. Even though we call it Mutton curry, in Bengal, goat meat is usually used instead.

I always enjoy cooking non vegetarian Indian food especially fish and goat. My son is a big fan of Goat meat like me, so love to cook it for him. In a middle class Bengali family, Sundays are synonymous with Mangshor jhol. You can have Bengali goat meat curry with potato using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Bengali goat meat curry with potato

Prepare 1 Kg of goat meat.
You need 1/2 cup of curd.
It's As needed of water.
It's 4 of chopped green chilli.
Prepare As needed of mustard oil.
You need 1 tablespoon of ghee.
Prepare 2 of bay leaves.
It's 1/2 teaspoon of jeera.
Prepare 1-1/2 cups of onion, tomato, ginger coarsely blend.
It's 1 tablespoon of garam masala.
Prepare 2 teaspoons of dry roasted jeera dhania powder.
You need 5 of . boiled potatoes.
It's 1/2 teaspoon of kashmiri red chilli powder.
Prepare 1 tablespoon of dry fenugreek leaves.
You need 1-1/2 teaspoons of red chilli powder.
Prepare 1 teaspoon of turmeric powder.
Prepare to taste of salt.
Prepare 1 teaspoon of rose water.

However, in real terms of the dish, Mangshor Jhol means goat meat curry cooked in Bengali style or just mutton curry. Smaller the Goat tastier softer the curry 🙂 and that's why this runny Goat meat/ lamb curry from Bengal is known as Kochi Pathar Jhol! Kochi means "Small" and Patha depicted for "Goat." This dish requires no introduction at all especially to the Bengalis! You can make it with Goat/lamb meat.

Bengali goat meat curry with potato instructions

First wash meat with water then add to the mixing bowl.
Add the salt, two teaspoon oil, termaric powder, red chilli powder, jeera- dhania-black pepper powder, garam masala powder, and curd give it a good mix and rest for at least one hour..
Now heat the pan add mustard oil cut potatoes in big pieces, then put to the oil mix with little red chilli powder, little termaric powder, and salt fry it nicely in golden colour and keep in the bowl,.
Now put oil and ghee in the 5lts pressure cooker, when oil is heated add bay leaves then solid garam masala and jeera also,.
When starts cracking add blend onion tomato ginger masala, keep it stirring because burn can be happen in the masala, when oil comes out from the gravy add the goat meat to the pressure cooker keep stirring in high flame of the oven the matter is that I have frequently used small burner so heat is needed for the goat meat curry,.
Now add the kashmiri red chilli powder, dry fenugreek leaves, rose water mix it well and keep stirring, now closed the pressure cooker for about fifteen minutes in low flame of the oven,.
When gives one city open the cooker and add the fried pitatoes and add one cup of water again closed the cooker and give two city and turn off the heat.
When pressure goes naturally open the pressure cooker and keep the potatoes separately and put the curry in the serving bowl and serves with rice and potatoes.

Kosha mangsho or Bengali Goat curry. This dish is inspired by a signature class Bengali preparation of goat meat called Kosha Mangsho or Slow Cooked Mutton Curry. I have had loads of requests for doing this in an instant pot. I finally have adapted it for the instant pot. The instant pot instructions are in the notes.