Khaati Bangali Kosha Mangsho
Ingredients:
To grind to a paste:
For the masala paste:
Red chillies – 10-15
Coriander – 1 tbsp
Cumin(Jeera) – 2 tsp
Cardamom – 2-3
Cloves – 4-5
Cinnamon – 1” stick
Method:
Marinate the mutton with onion, ginger-garlic paste, curd, turmeric powder and salt and keep it in the refrigerator for a minimum of 2 hours, the more you keep is better.
Dry roast the ingredients called for under the masala powder head and grind them to a fine powder.
Heat oil. Add a tsp of salt and a pinch of turmeric powder. Drop in potato pieces on a high flame. Stir for 2-3 mins. Lower the flame and cook covered till the potatoes turn golden on all sides. Remove them from the oil and keep aside.
Heat oil and add the marinated meat along with chopped tomatoes and cook on a low flame. The meat gets cooked in its own juices. Occasionally stir and cook till all the water gets evaporated from the mutton and oil oozes out from the sides. This process might take an hour even.
Now combine the mutton, fried potatoes and the masala powder in a pressure cooker. Add water to suit your desired consistency. You may adjust salt at this stage. Cook it in pressure cooker for 1 or 2 whistles.
Ingredients:
- Mutton – 1 kg
- Tomatoes – 2 medium sized, chopped
- Potatoes – 5-6 medium sized, peeled and cut into halves.
- Curd – 1 cup
- Turmeric powder – 1 tsp
- Salt – to taste
- Mustard Oil – 3 tbsp
- Chopped Onion – 3 medium sized
To grind to a paste:
- Ginger – 2” piece
- Garlic – 7-8 pods
For the masala paste:
Red chillies – 10-15
Coriander – 1 tbsp
Cumin(Jeera) – 2 tsp
Cardamom – 2-3
Cloves – 4-5
Cinnamon – 1” stick
Method:
Marinate the mutton with onion, ginger-garlic paste, curd, turmeric powder and salt and keep it in the refrigerator for a minimum of 2 hours, the more you keep is better.
Dry roast the ingredients called for under the masala powder head and grind them to a fine powder.
Heat oil. Add a tsp of salt and a pinch of turmeric powder. Drop in potato pieces on a high flame. Stir for 2-3 mins. Lower the flame and cook covered till the potatoes turn golden on all sides. Remove them from the oil and keep aside.
Heat oil and add the marinated meat along with chopped tomatoes and cook on a low flame. The meat gets cooked in its own juices. Occasionally stir and cook till all the water gets evaporated from the mutton and oil oozes out from the sides. This process might take an hour even.
Now combine the mutton, fried potatoes and the masala powder in a pressure cooker. Add water to suit your desired consistency. You may adjust salt at this stage. Cook it in pressure cooker for 1 or 2 whistles.
