Mangshor Jhol
Prep Time:
1 Hour
Ready In:
40 Minutes
Bay leaves (2)
Chili pepper, red dry (1)
Coriander, powder (2 1/2 teaspoons)
Cumin, roasted ground (2 teaspoons)
Green chili pepper (2)
Potatoes, medium (3)
Red onion, medium (3)
Wash the meat well and pat it dry. Whisk all ingredients for the marinade and in a big non reactive bowl, combine well with the meat; let it sit for at least 2 hours, overnight works better.

Peel the potatoes, cut them to size, and sprinkle salt and 1/2 teaspoon turmeric powder on them. Rub the salt and the turmeric on the potatoes. Heat about 3/4 tablespoon oil in a deep pan or pressure cooker and fry the potatoes on high heat until they start browning on the edges – about 2-3 minutes. Remove with a slotted spoon and set aside.

In the same pot/cooker, add the rest of the oil and add the red dry chili pepper and the bay leaves. When the pepper turns dark, add all the sliced onions and fry them at high heat for about 12-15 minutes, while tossing them frequently till they start to brown.

Add the marinated meat to the pan (save if there are any leftover marinades) and add the rest of the turmeric, salt, chili/cayenne powder, coriander powder and roasted cumin powder. Toss well and cook the meat. You will have to to toss it frequently to prevent it from sticking to pan. It will take about 15 minutes for the meat to be kind of browned and for the liquid to dry up. This is kind of braising the meat with the spices. The meat and the onions will be browned (but not burned) and the spice mix will coat meat pieces.

Add 4 cups of warm water, add the potatoes and cover the pot with a tight fitting lid (or pressure cooker). Cook till meat is almost done and tender, falling off the bone. If you are using a pressure cooker, add the potatoes and water to the cooker pan and pressure cook until done as per instructions.

Drizzle with fresh lime juice right before serving.

Serve with hot rice or Naan or any flat breads.


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