Jhal Jhal Mangsho/ Hot & Spicy Meat Concoction

Jhal Jhal Mangsho is an easy recipe that does not require many ingredients, but tastes great as the long marination time and slow cooking without water seals in all the flavours. Yes, you need to be a little patient while handling this recipe; but give it a little tender loving care and it shall return it with flavours and taste that would make all the efforts worth.

 

Ingredients:

  • Mutton/chicken (cut into medium-sized pieces)

  • Ginger paste

  • Garlic paste

  • Onion paste

  • Chilli paste

  • Cumin powder

  • Coriander powder

  • Tomato (make into pulp)

  • Yogurt

  • Bay leaf

  • Whole garam masala ( cinnamon, cardamom and cloves — lightly pounded)

  • Dry red chillies

  • Salt

  • Ghee

  • Oil

Method:

  • Marinate the meat with onion, ginger, garlic and chilli paste, cumin and coriander powder, tomato pulp, yogurt and salt for 6/7 hours or preferably overnight. (You can also add a little bit of oil to the marinade)

  • In a heavy-bottomed vessel, heat oil and ghee in equal quantities. (you will need a little bit more oil and ghee than regular cooking, since water will not be used in this recipe)

  • Add bay leaf, garam masala, dry red chillies and a little sugar.

  • Add ginger-garlic paste and chopped onion.

  • When the onions turn golden, add the meat.

  • Mix everything well.

  • Add salt and mix again.

  • Cover and cook in low heat.

  • Stir occasionally to prevent burning.

  • The meat will be cooked in the moisture of yogurt, tomatoes, oil, ghee and fat imparted from the meat, without any added water.

  • Take it off the flame when all the spices and meat is well cooked.

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