Ingredients

• 1 kg - goat, cut into medium-sized cubes
• 1 tbsp - ginger, freshly ground into paste
• 4-5 - potatoes, medium sized cut into four equal halves
• 4-6 - green chillies, cut into half, length-wise
• 1 cup - coconut, small size fresh, diced
• 2 tsp - turmeric powder
• 2 tsp - chilli powder
• 2 tsp - coriander powder
• 2 tsp - cumin powder
• 1 tsp - whole cumin seeds
• Salt
• 2 tbsp - ghee
• 7 cups - water
• 1 tsp - sugar
• 1 . 5 tbsp - mustard oil

How to Make Bangla Panthar Jhol

• In a plastic bowl, take washed pieces of mutton and add 1 tsp turmeric and 1/2 tbsp mustard oil. Mix into the meat, and marinate covered for half an hour.
• In a separate container, add the turmeric, chilli powder, coriander powder, ginger paste, and cumin powder.
• Dissolve the masala in 6 cups of water and keep aside.
• In a pan, heat the mustard oil until it smokes.
• Quickly pour the entire masala solution from above into the oil.
• Wait for 1-2 minutes until the oil rises to the top as a layer.
• Add the green chillies and bring to a boil.
• Cover and simmer the gravy for 10 minutes.
• To the pan, add the marinated goat meat from step 1, mix and cover the pan.
• Cook on medium heat for 30 minutes or more until the meat is almost done.
• You may also carry out the entire process in a pressure cooker, and pressure cook for 10 minutes, although this is not recommended.
• While the meat is cooking, prepare the potatoes as follows: Fry the potato slices in oil separately until they are light golden brown in colour.
• Add the potatoes to the meat; add salt and sugar and cover to cook completely (15-20 minutes). When almost done, prepare the coconut as described below.
• In a small frying pan, heat the ghee until it is smoking hot.
• Add the coconut dices and fry well till golden brown.
• The colour change is rapid and occurs after 3-4 minutes of frying, be alert not to over-fry. Add the cumin seeds, continue frying for 1-2 min till the seeds begin to sputter.
• Remove from the fire, and pour the ghee, coconut, and cumin over the mutton curry.
• Mix in gently and remove from the fire.
• After removing the curry, cover the pan and keep for 5 minutes or more before serving.