- It seems you’re asking for a recipe for Khasi (Goat) Meat Curry in Bengali style, a dish commonly enjoyed in households across Bengal. Here’s a detailed recipe for Khasi Mangsher Jhol for approximately 550 grams of mea
Ingredients:
Goat meat (Khasi Mangsho): 550 grams, cut into medium pieces
Potatoes: 2 medium-sized, peeled and halved
Onions: 2 medium-sized, finely sliced
Tomato: 1 large, chopped
Ginger paste: 1 tablespoon
Garlic paste: 1 tablespoon
Green chilies: 2-3, slit
Yogurt: 2 tablespoons (optional)
Mustard oil: 3 tablespoons
Ghee: 1 tablespoon
Turmeric powder: 1 teaspoon
Red chili powder: 1 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Bay leaves: 2
Cinnamon stick: 1 small piece
Green cardamom: 2-3
Cloves: 2-3
Cumin seeds: 1/2 teaspoon
Salt: to taste
Sugar: 1/2 teaspoon (optional)
Water: as needed for the gravy
Method:
1. Marinate the Meat:
Clean the goat meat and marinate it with yogurt (if using), half of the ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1-2 hours (overnight marination is ideal).
2. Prepare the Potatoes:
Heat mustard oil in a pan and fry the potato halves with a pinch of salt and turmeric until golden brown. Set them aside.
3. Cook the Meat:
In the same pan, add more mustard oil if needed. Add bay leaves, cinnamon, cardamom, cloves, and cumin seeds, allowing them to splutter.
Add the sliced onions and cook them until golden brown.
Now, add the remaining ginger-garlic paste and the chopped tomatoes. Cook until the tomatoes soften and the oil starts to separate.
Add cumin powder, coriander powder, and a bit more turmeric and red chili powder. Mix well.
Add the marinated meat into the pan. Cook on medium heat until the meat is browned and starts releasing oil. Stir occasionally to prevent it from sticking.
Add the fried potatoes and mix them in.
4. Simmer and Cook:
Add enough water to cover the meat and potatoes. Add salt as required.
Bring it to a boil, then lower the heat. Cover and let the meat cook on a low flame until tender. This may take 30-40 minutes, depending on the meat quality.
Once the meat is soft and the gravy thickens, check the seasoning. Add sugar if you want to balance the taste.
5. Finishing Touch:
Add garam masala powder and ghee before turning off the heat. Let it rest for a few minutes before serving.
Serving:
Serve the Khasi Mangsher Jhol
It seems you’re asking for a recipe for Khasi (Goat) Meat Curry in Bengali style, a dish commonly enjoyed in households across Bengal. Here’s a detailed recipe for Khasi Mangsher Jhol for approximately 550 grams of meat:
Ingredients:
Goat meat (Khasi Mangsho): 550 grams, cut into medium pieces
Potatoes: 2 medium-sized, peeled and halved
Onions: 2 medium-sized, finely sliced
Tomato: 1 large, chopped
Ginger paste: 1 tablespoon
Garlic paste: 1 tablespoon
Green chilies: 2-3, slit
Yogurt: 2 tablespoons (optional)
Mustard oil: 3 tablespoons
Ghee: 1 tablespoon
Turmeric powder: 1 teaspoon
Red chili powder: 1 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Bay leaves: 2
Cinnamon stick: 1 small piece
Green cardamom: 2-3
Cloves: 2-3
Cumin seeds: 1/2 teaspoon
Salt: to taste
Sugar: 1/2 teaspoon (optional)
Water: as needed for the gravy
Method:
1. Marinate the Meat:
Clean the goat meat and marinate it with yogurt (if using), half of the ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1-2 hours (overnight marination is ideal).
2. Prepare the Potatoes:
Heat mustard oil in a pan and fry the potato halves with a pinch of salt and turmeric until golden brown. Set them aside.
3. Cook the Meat:
In the same pan, add more mustard oil if needed. Add bay leaves, cinnamon, cardamom, cloves, and cumin seeds, allowing them to splutter.
Add the sliced onions and cook them until golden brown.
Now, add the remaining ginger-garlic paste and the chopped tomatoes. Cook until the tomatoes soften and the oil starts to separate.
Add cumin powder, coriander powder, and a bit more turmeric and red chili powder. Mix well.
Add the marinated meat into the pan. Cook on medium heat until the meat is browned and starts releasing oil. Stir occasionally to prevent it from sticking.
Add the fried potatoes and mix them in.
4. Simmer and Cook:
Add enough water to cover the meat and potatoes. Add salt as required.
Bring it to a boil, then lower the heat. Cover and let the meat cook on a low flame until tender. This may take 30-40 minutes, depending on the meat quality.
Once the meat is soft and the gravy thickens, check the seasoning. Add sugar if you want to balance the taste.
5. Finishing Touch:
Add garam masala powder and ghee before turning off the heat. Let it rest for a few minutes before serving.
Serving:
Serve the Khasir magser jhol with steamed rice or paratha for a hearty Bengali meal.
Enjoy!
with steamed rice or paratha for a hearty Bengali meal.
