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Spicy…Meaty… Creamy…Juicy… Classy… Mutton Curry…

Call it mutton curry, lamb curry, mangshor josh, koshamangsho, railway mutton curry or anything else, is the amazing way to get your taste buds indulge with creamy, savoury, extraordinary dish rich with spices. It’s the best exotic meal that anybody can crave for. Mutton curry is highly influenced from the Mughal-e cuisine and it is one of the largest Musliminfluences all over India. And the best part is as you travel from Kashmir to Kerala, each state has its own special touch in this dish. They have their own versions and way of cooking it.

Kashmiri delicacy…

While travelling from north the Kashmir mutton curry is known as Rojan Josh. It is mostly eaten in Kashmir and parts of neighbouring parts of Pakistan. Up there it’s spicy and as well pricy so rarely eaten. There the fresh piece of mutton is cooked with ground spices and ghee till the fat is all dipped in the essence of flavours. And then the gravy is made with yogurt, tomatoes, almonds, pepper, salt and red Kashmiri chilli which gives it the rich texture and soothing taste. Over there it is best served with flat Indian breads.This classic and aromatic Rojan josh showcases its master of flavours with authentic Kashmiri delicacy.

Punjabi tadka…

After Kashmir then comes Punjab. Punjab is all famous for its loudness and when it comes to food for all its ghee or buttery dishes with loads of spices and tadkas. So in Punjab the goat curry is known as the mutton curry and for it you require the ginger- garlic and green chillies in the form of paste. Mutton is fried in the separate pan till it changes to brownish texture. Punjab key ingredient garam masala is tossed with bay leaves in a pan with ghee. Then onions are fried with the paste and the red juicy pieces. Water is added and left it to cook after the mutton is ready tomato puree is added with sugar upto taste. In Punjab it is best served with naan dipped in butter.

Bengali touch…

Bengal is all famous for its sweetness be it Mishtidhoi, Roshgulla, their language and on the other hand it is also famous for its mutton curry known as ManshorJhol or KoshaMansho rich with spices. In Bengali “manshor” is known as mutton and “jhol” is known as specific spices.

For manshorjhol you require meat with yoghurt, turmeric, red chilli, mustard oil, salt, ginger root, and garlic paste and chilli powder for marinating the meat.

Chopped potatoes are fried with covering of turmeric and salt paste. Now take a pan with ghee, add bay leaves, chilli, pepper and finely chopped onions. Then add marinated meat with other spices like cumin, coriander, salt, cayenne powder and after the meat has turned brown add warm water with potatoes and cover the pot with the lid. Cook till the meat is done.

Drizzle lime water just before you serve Manshorjhol is best served with rice, naan, roti and their sweet Bengali chutney.


Hyderabad is not only famous for its biryani but also for its Puntikuramamasam commonly known as mutton curry which is best served with jowar or bajra roti.

For Puntikuramamasam, mutton is to be marinated with ginger garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder and salt.

Heat a little oil in a thick-bottomed pan. Chopped onions are added and sautéd until golden brown. Marinated mutton is added and left on a slow flame, subsequently adding little quantities of water as and when required till done.

Heat a little oil in a seprate thick-bottomed pan. With sliced onions, slit green chillies and washed puntikura leaves, and left to cook Add a little water if required. Once the leaves are cooked, the oil will start spurt out of the leaves mixture. Take a mixer and make a paste out of it.

This paste is now added to the mutton and stirred for a while. After the mutton is completely cooked lime water is added according to the taste.

The connecting route…

Railway mutton curry is nothing but the variation of the dish that was originated during the colonial era with british raj.

The basic and primary ingredients of this curry include mutton, onion, tomato. Loads of spices and ginger garlic paste.


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