Mangsher Jhol ( Bengali Mutton Curry)

Day one, first meal, whenever I am in Kolkata it must be Mangsher Jhol, my mom’s special. And, I am doing that for the last 24 years. It is one of those must be for me from my long list of Bengali delicacies.
Kolkata with all its imperfections will always be very dear to me. Specially the culture that it brings to the table. Music, adda and food binds the city together. And, I miss them all.
Mangsher Jhol has to be from goat. Lamb is unknown to its citizens. Every Sunday morning there will be a serpentine que to the butcher’s. Chicken only around 30 years ago got some recognition as a meat. Goat meat, the Bengalis call it ‘ khashi or pathar mangsho’ always lingers in my memories even after so many years.
My mother like most Bengali moms will make it like a broth. The gravy will run through your plate. Big chunks of potatoes which has absorbed all the flavour from the pathar mangsho and chunks of goat liver, forms an integral part of the dish.
Good quality mustard oil is a must for the recipe. The pungent and robust oil helps provide the magic this meat dish that I am only trying to re-create.
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