Mutton Chaap Jhol
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Mutton Chaap Jhol is a light and aromatic rib-meat curry from the traditional households of Bengal. Unlike the thick restaurant versions, this 'Jhol' is a thin, translucent broth that highlights the natural flavor of the meat and the mustard oil. It typically features soft-boiled potatoes and a specific ginger-cumin based spice profile that is easy on the stomach. It represents the quintessential Sunday lunch in a Bengali home, where the meat is slow-cooked until it falls off the bone. Serve it with a mound of steaming Basmati rice and a wedge of Gondhoraj lemon for a magnifique professional finish.
Ingredients
Cooking Instructions
Tips & Secrets
- Using hot water instead of cold is the absolute secret to maintaining the traditional professional-grade tenderness of the mutton.
- Slow-cooking in a pot rather than a pressure cooker provides a professional-grade high-end magnifique depth to the broth.
- Adding a pinch of sugar while frying the meat helps in achieving a magnifique and rich professional-grade color.
Nutritional Information(Per 300g)
380 kcal
24g
26g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.