Kochi Panthar Jhol

Ingredients :

Mutton/Goat Meat - 1 kg, with bone

Turmeric Powder - 1 teaspoon

Red Chili Powder - 1 teaspoon or as per taste

Ginger Paste - 2 tablespoons

Garlic Paste - 3 tablespoons

Tomato - 2 large, cut into pieces

Mustard Oil - 1 cup + 2 tablespoons

Potato - 4 large, cut each into 2 pieces

Bay Leaf - 2 large

Onion - 4 cups

Salt & sugar as per taste

Ghee Or Clarified Butter - 1 teaspoon

Garam Masala Powder - 1/2 teaspoon

Recipe :

Take the Goat Meat and clean the meat thoroughly. Wash the meat and strain the excess water.

Now take the meat into a large bowl, add turmeric, red chili, cumin powder, garlic, ginger paste, tomato, 2 tablespoons oil and marinate the meat very well using your own hand.
Now leave the marinated meat for at least 2 hours. Overnight marination is the best for goat meat. 
Take a large wok or pan, heat Mustard oil into the pan. When the oil will be Smokey, add the potatoes and fry till golden brown, take them out and keep into a pressure cooker.
In the same oil add Bay Leaf, and fry for 2-3 seconds. Add the onion to the pan, add salt & sugar and cover the pan. Let the onion cook on low heat for 5 minutes.
After 5 minutes, add the marinated meat to the pan and again cover the pan. Let the meat cook on low meat for atleast 20 minutes, stirring occasionally.
After 20 minutes open the pan , higher the heat little and start frying the meat, which is called "Koshano" in Bengali till oil oozes from the meat.
Now turn off the heat, and add the stir fried masala mixed meat to the pan along with the fried potatoes, close the lid of the cooker and place it on medium heat.
Cook the meat on medium flame atleast for 3 whistles. After 3 whistles, turn off the heat and let the pressure itself. When all the pressure released, open the lid, sprinkle the ghee & garam masala.
Serve "Panthar Mangsher Jhol" with steamed rice & cucumber salad... Enjoy....