Friday, November 16, 2012

The 'Mangsho" in my kitchen

The little one happily spending vacation at granny's, mummy dear is going mad with all the time on hand.A plan for a  rustic dinner is made, friends invited, menu decided... on demand... mutton curry and rice...some laccha parathas too says my heart. Time on hand... less than an hour!
I remembered  reading a lovely bengali style mutton curry or" kosha mangsho "on  this blog...inspiration number 1
A quick youtube search landed me on Kalyan's video, you may check that here...inspiration number 2
Pronto, the curry was made accordingly ( well, almost), with  some modifications, given the time constraints.

Here goes how I made it...
  • Mutton(goat meat) 1 kg, cleaned  and marinated with 2 tsp each of  salt, chilli powder, cumin(jeera) powder, dhania powder and 1 cup thick curd ( marinated for about half an hour)
  •  2 small potatoes cut in halves
To be made into a paste

  • 2 large onions
  • 8-10 plump garlic cloves
  • Thick ginger slivers, about 8 or 10
  • 1 large tomato 
Tempering

  • 2 Tbsp Ghee 
  • 5-6 elaichi
  • 5-6 cloves
  • 2-3 bay leaves
Method

  1. Heat the ghee in a pressure cooker
  2. Add the whole spices mentioned in the tempering section, in no particular order.
  3. Add the ground paste
  4. Fry till the raw smell ceases to exist
  5. Add the marinated mutton pieces, fry these briefly, about 3-4 minutes
  6. Add  potato halves
  7. Check for seasoning and adjust according to taste
  8. Add a little water( about half a cup) ,enough to submerge the mutton pieces, the mutton should peep out and not drown itself entirely 
  9. Shut the pressure cooker, and make up to 6-7 whistles
  10. Take the pressure cooker off the fire and wait till pressure releases to savor what lies beneath!!! 
Notes to self: When i make it next time, i will use more number of onions so my curry will be thicker and yes i will not miss out on cinnamon like i did this time.

The "mangsho" and the paratha in making....and "ready-to-eat avtar"





2 comments:

  1. what a pleasant surprise to come on to a new blog and then find a connection too...love the falling for food idea and thanks for the mention...in addition to alu, in winter we bengalis add motot shooti (peas) to everything so you could keep some peas from the matar kaju for the manghso too :)

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  2. Thanks Kalyan. Am still a novice at organising the blog and getting it right. A comment from a pro like you means a lot to me.

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