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

Name: Aam Kasundi Mangsho (Mutton in Raw Mango-Mustard Gravy)
Total time: 2700 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gm 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); 1 onion, roughly chopped; 1 " ginger; 2-3 garlic cloves; 1 small mango, roughly chopped; as required 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dec #w1 - 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, naan, tandoori roti or just chapatti.

I kept the procedure of preparing it, very simple, apart from the marination. 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.

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, naan, tandoori roti or just chapatti.

Bethica Das @kitchen_flavours

Sharjah (UAE)

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, naan, tandoori roti or just chapatti.

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Ingredients

40-45 minutes

2-3 servings

500 gm mutton with bones, curry cut
1-2potatoes, cut into half
2 tbsp.mustard oil
1 tbsp.ghee
1" cinnamon stick
2-3green cardamom
4-5cloves
1-2bay leaves
1-2 tbsp.raw mango paste
2 tbsp.kasundi (mustard sauce)
1 tsp.coriander leaves, chopped
fewmango pieces (opt)
Marination-
1onion, roughly chopped
1" ginger
2-3garlic cloves
1small mango, roughly chopped
as requiredsalt 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

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Steps

40-45 minutes

1

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.
2

Cooking Procedure -
Heat oil and ghee in a pan and stir fry the potatoes till light brown. Keep aside.
3

Temper the same oil with bay leaves, cinnamon, cloves and cardamoms. Add the marinated mutton and simmer, covered, till almost dry.
4

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.
5

Garnish with coriander leaves and mango pieces. Serve with steamed rice. You may also enjoy with pulao, luchi, naan, tandoori roti or just plain chapatti.