RECIPE OF THE DAY: SHIL E BATA LAL MANGSHER JHOL BY CHEF SAGNIK MAJUMDER EXECUTIVE CHEF HOLIDAY INN KOLKATA AIRPORT

NAME	Shil e Bata Lal Mangsher Jhol
COLOUR	RED
PAX	6-8 protion
Cooking Time	2 to 2.30 mint
SL.NO	INGREDIENTS	Quantity	UOM
1	Mutton (goat meat with bone, curry cuts)	1	kg
2	Mustard oil	100-120	ml
3	Onion	400	gm
4	Ginger	40	gm
5	Garlic	40	gm
6	Green Chilli	15	gm
7	Turmaric Powder	8	gm
8	Red Chilli Powder	10	gm
9	Cumin Whole	10	gm
10	Coriander Whole	6	gm
11	Sugar	5	gm
12	Salt	25	gm
13	Bay leaves	4	pcs
14	Cardamom Pods	8	pcs
15	Clove	8	pcs
16	Cinnamon Stick	4	pcs
17	Dried Red Chilli Whole	4	pcs
18	Garam Masala	5	gm

METHOD

Making the Shil e Bata Paste:

This is the most critical part for the authentic flavor. Wash and peel the ginger, garlic, and green chilies.

Using a shil-nora (grinding stone), grind the ginger, garlic, cumin whole and coriander whole into a smooth paste. Add the green chilies and grind them as well.

Cooking

In the same oil, reduce the heat and add the whole spices for tempering: bay leaves, cinnamon, cardamom, cloves, and dried red chilies. Let them sizzle for a few seconds until fragrant.

Next, add the ginger-garlic-chili paste and continue to fry until the raw smell of the ginger and garlic is gone, and the oil starts to separate from the mixture.

Adding the Mutton:

Add the mutton pieces to the cooked masala. Increase the heat to medium-high and sauté the mutton for at least 15-20 minutes.

Stir vigorously and continuously to ensure every piece of meat is well-coated and seared. The meat will release its own water, and you should continue to cook it down until the oil starts to separate once more. Add salt to taste during this process.

Pour enough hot water to cover the mutton and to create the desired amount of thin gravy (jhol). Bring the curry to a rolling boil, then reduce the heat to a very low simmer. Cover the pot with a tight-fitting lid.

Final Touches:

Once the mutton and potatoes are cooked to perfection, turn off the heat.

Stir in the garam masala powder and a spoonful of ghee. These finishing touches add a final burst of aroma and a luxurious richness.

Cover the pot and let the curry rest for at least 10-15 minutes before serving. This allows the flavors to settle and the oil to rise to the top, creating a beautiful, glossy red finish.