Mangshor Jhol
Bengali lamb curry with a light, aromatic tomato gravy infused with ginger, garlic, and warm spices. Braised until tender and served with rice or bread.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs lamb, cut into 1.5-inch chunks
- 2 medium onions, sliced thin
- 2 tbsp ginger-garlic paste
- 1 can (14 oz) canned crushed tomatoes
- 1 tsp each whole spices (bay leaf, cardamom, cinnamon stick, cumin seeds)
- ½ tsp turmeric powder
- 1 to taste salt and pepper to taste
Instructions
- 1
Heat oil in a heavy-bottomed pot over medium-high until shimmering, ~90 seconds.
- 2
Add whole spices and let them sizzle until fragrant, ~30 seconds.
- 3
Add sliced onions and cook, stirring occasionally, until golden brown, ~6 minutes.
- 4
Stir in ginger-garlic paste and cook until fragrant, ~1 minute.
- 5
Add lamb chunks and sear, stirring occasionally, until edges brown, ~5 minutes.
- 6
Stir in turmeric powder, then add crushed tomatoes and 1 cup water.
- 7
Bring to a boil, then reduce to low, cover, and simmer until lamb is fork-tender, ~35 minutes.
- 8
Season with salt and pepper to taste. Serve hot with rice or naan.
Tools you’ll need
- heavy-bottomed pot with lid (5-quart minimum)
- wooden spoon
- cutting board
- knife
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