Shorshe Mangsho (Mutton in Mustard Sauce - Bengali Style) | How to make Shorshe Mangsho (Mutton in Mustard Sauce - Bengali Style)

Name: Shorshe Mangsho (Mutton In Mustard Sauce - Bengali Style)
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 4 people
Ingredients: 500 gms. Mutton on bones, cubed; 1-2 potatoes, cut into half or four pieces; 1/2 cup yoghurt; 1 tbsp. ginger garlic paste; 1 tsp. turmeric powder; 2 tbsp. mustard oil; 2 onions, chopped; 2-3 green chilies, slit; salt to taste; 2-3 tbsp. kasundi (store bought mustard paste); 2-3 tbsp. coriander leaves, chopped; few onion rings and green chilies to garnish

By Bethica Das | 16th Apr 2018 |

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Shorshe Mangsho (Mutton in Mustard Sauce - Bengali Style)by Bethica Das

Prep Time
2
Hours
Cook Time
40
mins
Serves
4
People

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1 review

2 likes

About Shorshe Mangsho (Mutton in Mustard Sauce - Bengali Style) Recipe

This is a delicious Bengali style Mutton curry cooked in a mustard based gravy. I used store bought Kasundi (Bengali mustard sauce), but in the absence of it, you may use homemade mustard paste. I also added potatoes as Bengalis just cannot think of preparing mutton without it. They compliment each other very well. It is cooked in mustard oil for an authentic flavour, but you can always use any other oil if the pungency of it does not suit your taste. Enjoy it with any form of rice or Indian bread.

Shorshe Mangsho (Mutton in Mustard Sauce - Bengali Style)

Ingredients to make Shorshe Mangsho (Mutton in Mustard Sauce - Bengali Style)

500 gms. Mutton on bones, cubed
1-2 potatoes, cut into half or four pieces
1/2 cup yoghurt
1 tbsp. ginger garlic paste
1 tsp. turmeric powder
2 tbsp. mustard oil
2 onions, chopped
2-3 green chilies, slit
salt to taste
2-3 tbsp. kasundi (store bought mustard paste)
2-3 tbsp. coriander leaves, chopped
few onion rings and green chilies to garnish

How to make Shorshe Mangsho (Mutton in Mustard Sauce - Bengali Style)

Marinate the mutton with yogurt, ginger-garlic paste & turmeric powder for a minimum of 2-3 hours. Then pressure cook for 20-25 minutes on a low flame after the first whistle.
Heat oil in a pan & saute the potatoes till light brown. Boil it separately till done. Keep aside.
In the same oil, saute the onion till light brown.
Add the cooked mutton, salt and green chilies. Simmer, covered till the oil separates. Stir at intervals.
Add the kasundi paste, followed by the.....
boiled potatoes & coriander leaves. Mix well & cook further for a minute.
Serve, garnished with onion rings and green chilies.