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. 

Aloo diye Mangshor Jhol (Mutton Curry with Potatoes - Bengali Style)

          This is my version of every Bengalis most favourite dish - 'Mangshor Jhol' or Mutton Curry. Adding potatoes is an integral part of this dish. I also added a whole garlic pod for some extra flavour. In most Bengali homes no Sunday lunch is complete without this delicious and authentic dish. 

          This is a gravy based dish unlike Kosha Mangsho which is a dry preparation. It can be relished with plain steamed rice, pulao, plain Biryani, naan or roti. I prefer to add a dash of lime for a tangy taste. So check out the step by step pictorial recipe to prepare it.

• 500 gms Mutton on bones, cubed
• salt to taste
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 3 tbsp. mustard oil
• 2-3 onions, chopped
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 medium potatoes
• 1 whole garlic pod
• 1 tsp. ghee
• coriander leaves & fresh red chilies to garnish

          Marinate the mutton with all the ingredients starting from salt to garam masala powder for an hour or for best results overnight.

            Heat oil in a pan and fry the potatoes till light brown Keep aside. Temper the same oil with cinnamon, cardamoms and cloves. Add the onions and fry till light brown.

          Now add the marinated mutton and simmer on a medium flame till the water evaporates.  Add 1 1/2  cups water, garlic pod and the potatoes. 

          Pressure cook for 20-25 minutes on a low flame after the first whistle. When done, add ghee and mix well. 

          Garnish with coriander leaves and fresh red chilies. Serve along with plain steamed rice,  pulao, plain Biryani, naan or roti.

                          Marinate mutton with all ingredients starting from salt to garam 
                          masala powder for an hour or for best results overnight.

                                Heat oil & fry potatoes till light brown Keep aside.

                         Temper same oil with bay leaves, cinnamon, cardamons & cloves.

                                Add onions & saute till light brown.

                                Add marinated mutton & fry till dry.

                   Add water & pressure cook for 20-25 min. on low flame after the first whistle.

                               When it is done, add ghee & give it a mix.

                               Serve, garnished with coriander leaves & fresh red chilies.

Bengali Mangshor Jhol (Mutton Curry)

          This is my version of every Bengali's most favourite dish - Mangshor Jhol or Mutton Curry cooked in a Bengali style. Adding potatoes is an integral part of this curry. In most Bengali homes, no Sunday lunch is complete without this delicious and authentic dish. This is a gravy based recipe and it is much relished with plain steamed rice. I prefer adding a dash of lime for a tangy taste.

• 500 gms. mutton on bones, cut into cubes
• 2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped / 1 tsp. tomato paste
• 1 bay leaf
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. sugar
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder
• 2 med. potatoes, cut into half
• salt to taste
• 2 tbsp. mustard oil
• 1 tsp. ghee
• coriander leaves to garnish

          Marinate the mutton with the ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chili powder and the garam masala powder for 2-3 hours.

          Heat the oil in a pan and temper with the bay leaf, cinnamon, cardamoms, cloves and sugar. Saute for a few seconds and then add the onions. Fry till light brown.

          Now add the tomatoes and fry well till it is mashed up. Then add the marinated mutton and continue to saute on low flame till the oil starts to leave the sides of the pan.

          Add 2 cups water and the potatoes and pressure cook for 20 minutes on low flame after the first whistle. When done, add ghee and mix well. Serve, garnished with coriander leaves.

(If using tomato paste, use it as a marinade along with all other spices).