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Thursday, 17 September 2015

Mangshor Korma (Mutton Curry - Bengali Style)


          This is a traditional Bengali style Mutton Korma / curry, where I have used large chunks of potatoes, as it is well known, Bengalis love them in each and every dish. And to think of preparing a mutton curry without it, is not easily digestible. 

          Mangsho /Mutton is a very popular sunday menu in almost all Bengali homes and is prepared in many ways. Here in this particular version of mine, I added some roasted fresh coconut and fried onion along with the usual ingredients to make the dish more rich and aromatic.

           It is relished either with plain steamed rice or chapatti. There is no harm in trying it out with jeera rice, khushka, naan, tandoori roti or any Indian bread. There are obviously many versions to this dish, where yoghurt or poppy seeds are also added according to individual preference. So here is a step by step guide with pictures to prepare this delectable dish.        








  • 500 gms. mutton on bones, cubed
  • 3 tbsp. mustard oil
  • 1-2 potatoes, cut into half
  • 2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1-2 onion, chopped
  • 1/2 cup fried onion
  • 1 tomato, chopped
  • 2 tbsp. fresh grated coconut
  • 3-4 garlic cloves, chopped
  • 1" ginger, chopped
  • 1/2 tsp. turmeric powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee (clarified butter)
  • coriander leaves to garnish 
  • few onion slices to garnish 
  • lemon wedges to garnish (opt)
  • fresh chilies to garnish (opt)







          Dry roast the coconut till golden in colour. When cool, grind along with ginger, garlic, fried onion and tomatoes.  

          Add all the powdered spices (except salt and garam masala powder) to it with 1/4 cup water to form a paste. Keep aside.

          Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside. Temper the same oil with the bay leaves, cardamons, cinnamon and cloves. Saute for a few seconds.

          Add the onion and fry till light brown in colour. Now add the ground paste and further saute till the oil separates. 

          Add the mutton and salt and keep stirring on a low flame till dry. Add 1 1/2 cups water and pressure cook for 25 minutes on a low flame after the first whistle.

          When the pressure is released, put it back on the flame and add the garam masala powder. 

          Simmer further till the gravy is slightly reduced or till you get the desired consistency. Add ghee and mix well. Serve, garnished with coriander leaves, onion slices, lemon wedges & slit fresh chilies.





Grind together roasted coconut, fried onion, tomatoes, ginger & garlic
into a smooth paste.



Heat oil in a pan and fry the potatoes till light brown. Drain & keep aside.



To the ground paste, add all the powdered spices (except garam masala & salt).
Keep aside.



Temper the same oil with cinnamon, cloves, cardamoms & bay leaves.



Add the onion and fry till light brown.



Add the ground paste and fry till oil separates.



Add the mutton and salt. Combine well and continue to saute on low flame
 till dry.



Add 1 1/2 cups water and pressure cook for 25 min. on low flame after
the first whistle.



Bring it back on the flame and add the garam masala. Simmer till the 
gravy is slightly reduced. Add ghee and mix well.



Serve, garnished with sliced onion, lemon, green chilies & coriander
                         leaves.

                        









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