Gharoya Mashlae Panthar Mangsho/ Mutton Cooked Home Style

Mutton is a speciality in Bengali households, especially on holidays, and mine is no different. Whether I am planning a Sunday meal, or having guests over for lunch or dinner, Mutton will definitely feature in the menu. Kosha and curry are the preparations that most people prepare using mutton. To spice up the meal, here is a variation of the traditional mutton kosha/jhol. In this recipe, you will find that I have used both curd as well as tomatoes — but don’t let that discourage you. Try the recipe; it is another evidence to prove the culinary heritage of Bengal.  

 

Ingredients:

• Mutton / Red Meat
• Tok Doi / sour curd
• Tomato paste,
• Ginger paste,
• Garlic paste,
• Cumin (jeera) paste/ powder,
• Chili paste/ powder
• Onion paste
• Oil (preferably mustard oil)
• Salt
• Turmeric paste/ powder
• Garam Masala ( OR heat and stir Elaichi , Clove , Cinnamon , Nut Meg {Jaiphal} ,Versus Mace {Javitri} , Cumin Seeds and Pepper; grind into powder and keep it in an air tight jar)
• Bay Leaf
• Ghee (optional)

 

Method:

• Clean the meat.
• Marinate the meat pieces with tomato paste, ginger paste, cumin paste, onion paste , garlic paste chili paste, garam masala and oil . (Also optional is you can marinate it with Cashew paste and Turmeric Paste.)
• Keep the meat pieces marinated for one hour or so.
• Preferably cook it in the pressure cooker otherwise in a kadhai with a flat lid
• Put oil in the kadhai; and once heated, add bay leaves and chopped onion and fry them.
• Once the colour of the onions turns into brown, put sugar and stir it.
• Next put the pieces of mutton into the kadhai.
• Lower down the flame and cover kadhai (with a plate preferably).

• Pour warm water into it according to your measurement. Check for salt and seasoning.
• Let the meat cook till tender. This is the stage when you may steam the mutton if you are cooking in a pressure cooker.
• Add ghee (optional) along with garam masala.
• Your dish is ready to be served.