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Patha'r Mangser Jhol, or Bengali Mutton Curry:
About this recipe: Patha'r Mangser Jhol, or Bengali Mutton Curry is a classic Bengali mutton dish. On Sundays, in any Bengali neighbourhood in Calcutta one can hear the whistles of the pressure cooker going off. The smell of mutton curry fills the air. In this video we show another slightly more time consuming but superior method of cooking the mutton covered in a kadai over a longer period of time. The perfect cooked mutton should neither be too soft, nor too chewy. This method gives the cook more control over how far to cook the mutton. Additionally, it yields a "jhol" (sauce) with more body. This is because the process of conversion of collagen (present in the connective tissue of meat) into gelatin requires time. There is no way to fasten this process. Cooking the meat for about two hours creates more gelatin, that leads to a more viscous sauce that coats the mouth and teeth when eating.
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