Aam Kasundi Mangsho (Mutton in Raw Mango-Mustard Gravy - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of mutton cooked in a yummy raw mango-kasundi gravy. This dish is a mix of pungency from the kasundi and tanginess from the raw mango. It turned out quite an amazing combo. 

          This simple and easy to cook dish is a very good option for a nice weekend comfort meal. Enjoy it with hot steamed rice. You may also relish with pulao, luchi (poori), naan, tandoori roti or just chapatti. So check out the step by step pictorial recipe to prepare my version of this delicious mutton curry.

         

          I kept the procedure of preparing it, very simple, apart from the marination. During this ongoing mango season, I thought it appropriate to dish out few dishes where raw mangoes can be incorporated. So here you are - a delectable homemade style mutton curry. 

          I have not adapted this recipe from any book. This is purely my version, where I have used  raw mango and bottled kasundi (mustard paste) along with other basic ingredients necessary for a mutton curry. 

• 500 gms. mutton with bones, curry cut 
• 1-2 potatoes, cut into half
• 2 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamom
• 4-5 cloves
• 1-2 bay leaves
• 1-2 tbsp. raw mango paste
• 2 tbsp. kasundi (mustard sauce)
• 1 tsp. coriander leaves, chopped
• few mango pieces (opt)

Marination- 

• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1 small mango, roughly chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. dry roasted & ground cumin powder
• 1 tsp. dry roasted & ground coriander powder
• 1 tsp. garam masala powder
• 1 tbsp. mustard oil 

Marination - 

          Blend the onion, ginger, garlic and raw mango into a smooth paste. Add rest of the ingredients and marinate the mutton in this paste for a minimum of 4-5 hours or preferably overnight. 

Cooking Procedure - 

         Heat oil and ghee in a pan and stir fry the potatoes till light brown. Keep aside. 

          Temper the same oil with bay leaves, cinnamon, cloves and cardamoms. Add the marinated mutton and simmer, covered, till almost dry.

          Add 1 cup water and pressure cook for 15-20 minutes or till done. Transfer back to the pan and add the raw mango paste followed by the kasundi. 

          Give it a stir and switch off the flame. Keep it covered for 4-5 minutes. Garnish with coriander leaves and mango pieces. 

          Serve with steamed rice. You may also enjoy with pulao, poori, naan, tandoori roti or just plain chapatti. 

Note - 

         1.  If Kasundi is unavailable, then blend together 1 raw mango, 1 tbsp. mustard seeds, 2 green chilies, salt to taste, pinch of turmeric powder and 1-2 garlic cloves into a paste and your Aam kasundi is ready.

                      Blend the onion, ginger, garlic & raw mango into a smooth paste. Add rest

                      of the ingredients & marinate the mutton in this paste for a minimum of 

                      4-5 hours or preferably overnight. 

                          Heat oil & ghee & stir fry the potatoes till light brown. Keep aside. 

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

                                Add the marinated mutton and simmer, covered till almost dry.

                            Add 1 cup water &  pressure cook for 15-20 minutes or till done. 

                                  After it is pressure cooked.

                                 Transfer the contents back to the pan.

                                Add the remaining raw mango followed by the kasundi. Give it a

                                stir and switch off the flame. Keep it covered for 4-5 minutes

                                  Garnish with coriander leaves and mango pieces. 

                    Serve with steamed rice, pulao, poori, naan, tandoori roti or chapatti.