Bengali Sunday lunch is absolutely incomplete without Mutton curry, and this Bengali Mutton curry is nothing but a simple runny curry made with Rewaji khasir mangsho. This patla mangsher jhol use to serve with gorom bhat and cucumber onion salad. The curry must be runny and dark red in color, with strong cinnamon flavore of garam moshla added at the end. The chorbi or fat must be attached with the big chunks of mutton pieces, and if you asked to give some extra chorbi for the curry, the shop keeper won't disappoint you. And mutton pieces preferably from shoulder or front leg, the meat of this part is the tastiest of the whole goat. And most importantly this shoulder part gives you nalli, which you must chew at the end of the lunch. In my childhood, my dad used to go to Phoolbagan on his bicycle to bring the mutton, and the meat used to wrapped in Shalpata. And either dad used to buy kochuri torkari from the mistir dokan along with jilipi or mom used to prepare luchi torkari for the breakfast. And we never sleep after 7 am, even in sundays. So from 7 to 9 I used to do my homework and after that, my Sunday used to start with Ducktales, Talespin and Little Marmaid. And in the meantime, the smell of cooking mutton curry used to come from the kitchen and I ask mom for the testing part of the curry. So she always used to offer me aloo jhol in a bowl to taste. And that was how we used to enjoy our Sundays.
Almost in every Bengali home "Sunday Special Panthar Jhol" is must for lunch menu. This is not a very rich curry. This kind of "Mangsher Jhol" is cooked with very less spices, just like stew. This type of "Mangsher Jhol" goes well with Plain Steamed Rice and cucumber, onion salad. Goat meat is itself little rich. So you can not have a lot at a time. And Goat meat should be consumed at lunch only. This meat is little difficult to digest.
