Mangshor Korma (Bengali Mutton Curry)

Name: Mangshor Korma (Bengali Mutton Curry)
Cuisine: American
Ingredients: 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 chilli powder; 1 tsp garam masala powder; to taste salt; 1 tsp ghee (clarified butter); as needed coriander leaves to garnish; few onion slices to garnish; as required lemon wedges to garnish (opt); few fresh chilies to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reststyle - 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 bones and is equally relished in all Bengali restaurants too. 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 aromat.

It is relished either with plain steamed rice, poori or chapati. There is no ham 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.

Bethica Das @kitchen_flavours

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Ingredients

500 gms mutton on bones, cubed
3 tbspmustard oil
1-2potatoes, cut into half
2bay leaves
1"cinnamon stick
2-3green cardamoms
5-6cloves
1-2onion, chopped
1/2 cupfried onion
1tomato, chopped
2 tbspfresh grated coconut
3-4garlic cloves, chopped
1" ginger, chopped
1/2 tspturmeric powder
1 tbsproasted coriander-cumin powder
1 tspred chilli powder
1 tspgaram masala powder
to tastesalt
1 tspghee (clarified butter)
as neededcoriander leaves to garnish
fewonion slices to garnish
as requiredlemon wedges to garnish (opt)
fewfresh chilies to garnish (opt)

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Steps

1

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.
2

Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside.
3

Temper the same oil with the bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
4

Add the ground paste and fry till oil separates.
5

Add the mutton and salt. Combine well and continue to saute on low flame till dry.
6

Add 1 & 1/2 cups water and pressure cook for 25 mins 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.
7

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