Mutton Jhol


Prep time: 20 min Cook time: 20 min Serves: 4

An outstanding example of authentic Bengali cuisine, Mutton Jhol is a Bengali home staple. This video shows you how to make this richly flavoured and heartily satisfying Bengali classic, the preparation of which is made easier with Shelly’s Classic Bengali Mutton Jhol Mixed Masala.

21 made it 10 ratings
  • Mutton 1kg
  • Mustard Oil 3 tbsp
  • Onion Paste 2 onions
  • Garlic Paste 2 tsp
  • Ginger Paste 1 tsp
  • Shelly's Mutton Jhol Masala 5 tsp
  • Warm Water 3 cups
  • (as required) Potatoes
  • Salt to taste
  • Per 100g
  • Energy Value 396kcal
  • Protein 16.96g
  • Fat 23.43g
  • Carbohydrate 29.3g
  • Sodium 588.83mg



Wash the meat well and pat it dry. Peel the potatoes and cut them to size.


Marinate the meat with 3 tbsps of yoghurt, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tbsp mustard oil, 2 inches fresh ginger root, peeled and made into a paste or grated, 1 & a 1/2 tbsp garlic paste and 2 green chillies made into a coarse paste.


Deep-fry the potatoes. Remove with a slotted spoon and set aside.


Heat the mustard oil in a pan.


Add the onion paste, garlic paste and ginger paste. Fry till they turn brown.


Now toss in the mutton and add Shelly’s Mutton Jhol Masala to it.


Braise the meat with the spices and stir frequently for some time to avoid it sticking to the pan. Make sure the spice mix coats the meat pieces well.


Add the warm water and the pre-fried potato chunks, sprinkle some salt to taste. Cover this with a tight fitting lid.


Cook the meat until it is almost done and tender.


Serve hot with Shelly’s Gobindobhog rice.

You'll need...

Shelly’s Classic Bengali Mutton Jhol

Shelly’s Classic Bengali Mutton Jhol

Mixed Masalas

Mutton Jhol is an age-old Bengali delicacy and a traditional favourite. Treat your family to this classic dish with Shelly’s Classic Bengali Mutton Jhol Mixed Masala.

Available in 10g & 100g (10g*10)

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