Assamese Mutton Curry Recipe (Aloo-Mangxo Jool)

 

📖 Description

A rustic, soul-warming Assamese-style mutton curry cooked with potatoes in mustard oil. Unlike heavy restaurant gravies, this curry is light, runny (“jool”), and relies on caramelized onions, ginger, garlic, black pepper, and mustard oil for deep earthy flavors. Traditionally served with plain steamed rice, it’s a staple in Assamese households, especially for Sunday lunches and special family gatherings.

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🕒 Time

• Prep time: 20 minutes

• Cook time: 60 minutes (pressure cooker: 30–35 minutes)

• Total time: 1 hr 20 mins

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🍽 Servings

• Serves: 4–5 people

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⚖️ Difficulty

• Level: Medium (requires patience for bhuna and balancing spices)

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🌍 Cuisine / Category

• Cuisine: Assamese / Indian regional

• Category: Main course, Curry

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👅 Flavor Profile

• Earthy

• Mildly spicy (from black pepper and chilies)

• Smoky & pungent (from mustard oil)

• Light but aromatic

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🥘 Ingredients (for 4–5 servings)

• Mutton (goat meat) – 700 g, bone-in pieces

• Potatoes – 2 large, halved

• Onions – 4 medium, thinly sliced

• Ginger paste – 2 tsp

• Garlic paste – 2 tsp

• Green chilies – 3–4, slit

• Mustard oil – 5–6 tbsp

• Whole spices:

  • Bay leaf – 1

  • Black cardamom – 1

  • Green cardamoms – 2

  • Cloves – 3–4

  • Cinnamon – ½ inch stick

• Powdered spices:

  • Turmeric powder – 1 tsp

  • Red chili powder – 1 tsp

  • Cumin powder – 1 tsp

  • Coriander powder – 1½ tsp

  • Black pepper powder – ½ tsp

  • Garam masala – ½ tsp

• Salt – to taste

• Hot water – as needed

• Fresh coriander leaves – for garnish

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🛠 Equipment Needed

• Heavy-bottomed kadai / pot (or pressure cooker)

• Spatula / ladle

• Knife & chopping board

• Mixing bowl

• Measuring spoons/cups

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👩‍🍳 Instructions

1. Marinate – Mix mutton with turmeric, salt, and a spoon of mustard oil. Rest 30–40 mins.

2. Fry potatoes – Heat mustard oil until it smokes lightly, fry potatoes with salt + turmeric until golden. Keep aside.

3. Curry base – In the same oil, add bay leaf & whole spices. Add onions, fry until golden brown.

4. Add pastes – Stir in ginger & garlic, sauté until raw smell fades.

5. Spices – Add turmeric, chili, cumin, coriander, pepper. Splash water, cook until oil separates.

6. Bhuna the mutton – Add marinated mutton, cook on high flame, stirring, until browned and oil releases (15–20 mins).

7. Simmer – Add fried potatoes, green chilies, and hot water (enough for runny curry). Cook until tender:

   • Pressure cooker: 5–6 whistles

   • Open pot: 50–60 minutes simmer

8. Finish – Adjust salt, sprinkle garam masala, simmer 5 more minutes. Garnish with fresh coriander.

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🥡 Storage & Leftovers

• Fridge: Store in airtight container for 2–3 days.

• Freezer: Up to 1 month (thaw and reheat).

• Reheat: On low flame, add a splash of hot water to loosen curry.

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📝 Notes / Tips

• Mustard oil is non-negotiable for authentic Assamese taste.

• Black pepper gives a distinct earthy heat – don’t skip it.

• Keep the gravy runny (jool); Assamese curries are not thick like North Indian ones.

• Fry onions slowly until golden for natural sweetness.

• Avoid overusing tomato – Assamese curries are onion-forward.

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📜 Additional Context

• In Assam, this dish is usually served during Sunday family lunches or festivals like Bihu.

• Mutton curry with potato (“aloo-mangxo”) is considered comfort food and is always paired with plain rice.

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🧾 Nutrition (per serving, approx.)

• Calories: ~420 kcal

• Protein: ~25 g

• Fat: ~28 g

• Carbohydrates: ~15 g

• Fiber: ~2 g

(values may vary depending on cut of mutton & oil used)

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⚠️ Allergens & Dietary Info

• Contains: Mustard (from mustard oil)

• Gluten-free: ✅

• Dairy-free: ✅

• Nut-free: ✅

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🍛 Pairings

• Plain steamed rice (best combo)

• Masoor dal (light red lentil dal)

• Khar (alkaline dish made with raw papaya/banana peel)

• Salad of cucumber, onions & green chili

• A squeeze of lemon for freshness

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