Name: Mangshor Korma (Bengali style Mutton Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
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. coriander-cumin powder; 1 tsp. red chili powder; 1 tsp. garam masala powder; salt to taste; 1 tsp. ghee; coriander leaves to garnish; few onion slices to garnish; lemon wedges to garnish (opt); fresh chilies to garnish (opt)

ABOUT Mangshor Korma (Bengali style Mutton Curry) RECIPE

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 homes. It is relished either with plain steamed rice, poori or chapati. Country.....UAE.

Ingredients Serving: 4

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. coriander-cumin powder
1 tsp. red chili powder
1 tsp. garam masala powder
salt to taste
1 tsp. ghee
coriander leaves to garnish
few onion slices to garnish
lemon wedges to garnish (opt)
fresh chilies to garnish (opt)

Instructions

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.
Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside. Temper the same oil with the bay leaves, cardamons, cinnamon and cloves. Saute for a few seconds.
Add the onion and fry till light brown in colour. Now add the ground paste and further saute till the oil separates.
Add the mutton and salt and keep stirring on a low flame till dry. Add 1 1/2 cups water and pressure cook for 25 minutes on a low flame after the first whistle.
When the pressure is released, put it back on the flame and add the garam masala powder.
Simmer further till the gravy is slightly reduced or till you get the desired consistency. Add ghee and mix well. Serve, garnished with coriander leaves, onion slices, lemon wedges & slit fresh chilies.

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