A thin gravy stew made with tender goat meat, potatoes and onions

 
Introduction:  Kochi Pathar Jhol as it is called in Bengali is a meat dish that can be related more with the colonial influenced stewed mutton rather than any traditional Indian meat dish. Deletion of Dhania, Jeera or other spices and addition of diced potato suggests more of English lineage.  Kochi Patha or the Tender Goat is always sought after delicacy among Bengalis. Otherwise home sick Bengalis now started moving out of their cosy corner and making their living in other cities. These young folks complain more about not getting good goat meat rather than shedding tears for not seeing an Illish or Hilsa Fish. Usually a Bengali meal would have Saak, Daal, Bhaja, Sukto, Ghonto, Maach, Ombol and Misti, namely the greens, the lentil soup, a deep fry, vegetable curry, fish curry, condiments and sweets. But if Kochi Pathar Jhol is in the menu, a Bengali Babu will do the greatest sacrifice of his life by skipping all other dishes even the Macher Jhol and will go only with Pathar Jhol. While writing this recipe, I can hear the whistle of the pressure cooker that my mom used to cook that comes alive from the otherwise faded memory. Here I will be sharing the most simple  recipe of Kochi Pathar Jhol that I am familiar with for the last forty years, it’s from my mother’s kitchen.  
Ingredients:
500gms Meat of young (kid) goat, usually from the Raan or legs, bone in, cut into medium pieces
4 Medium Potatoes, peeled and quartered, smeared with salt and Turmeric Powder
Salt to taste
1 Tablespoon Turmeric
4 Medium Red Onions, chopped
½ a pod of Garlic, about 7-8 flakes grounded coarsely
1 inch piece of Ginger Root grounded coarsely
1 Teaspoon Red Chilli Powder
4 Cups of boiling water
Bengali Garam Masala- (Whole Cloves, Green Cardamom, Cinnamon and Bay Leaf)
1 Tablespoon white Cooking Oil(Ideally Mustard Oil)
Instructions:
>Lightly wash the Meat pieces and remove water and keep in mixing bowl
>Sprinkle little salt and half of Turmeric Powder and keep aside for 15 minutes
>In a Kadai or pressure cooker heat the oil
>When it starts smoking, add the potatoes and shallow fry for 5 minutes
>Take out the potatoes and keep aside
>In the same oil add the Garam Masalas (whole spices)
>When they start splattering, add the chopped onions and sauté till they are translucent
>Now add the Garlic and Ginger Paste and stir well
>Add rest of the Turmeric Powder, Red Chilli Powder and add little water(about a table spoon)
>Stir well and cook for 5-7 minutes
>Add the Meat pieces and stir well
>Cook for 5 minutes by stirring occasionally
>Now add some salt and mix well
>Add the boiling water
>Cover and cook on high flame for 20 minutes in Kadai or 4 whistles in pressure cooker
>Add the fried Potatoes and cook over medium flame for 10 minutes or 1 whistle
>Now reduce the flame to low and cook for another 10 minutes (remove the steam in Pressure Cooker) till the onions wilted nicely with the gravy.
>Check the seasoning and adjust salt
>Kochi Pathar Jhol is ready to be served with Plain White Rice
Tip: My own addition, I drop a few Star Anise while adding water, it enhances the aroma.