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Mangshor Korma (Bengali Mutton Curry)
Mangshor Korma (Bengali Mutton Curry)

Before you jump to Mangshor Korma (Bengali Mutton Curry) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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We hope you got benefit from reading it, now let’s go back to mangshor korma (bengali mutton curry) recipe. You can have mangshor korma (bengali mutton curry) using 23 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Mangshor Korma (Bengali Mutton Curry):
  1. Prepare 500 gms mutton on bones, cubed
  2. Provide 3 tbsp mustard oil
  3. Prepare 1-2 potatoes, cut into half
  4. Use 2 bay leaves
  5. Get 1" cinnamon stick
  6. Prepare 2-3 green cardamoms
  7. Take 5-6 cloves
  8. Take 1-2 onion, chopped
  9. Provide 1/2 cup fried onion
  10. Use 1 tomato, chopped
  11. Prepare 2 tbsp fresh grated coconut
  12. Prepare 3-4 garlic cloves, chopped
  13. Get 1" ginger, chopped
  14. Use 1/2 tsp turmeric powder
  15. Take 1 tbsp roasted coriander-cumin powder
  16. Prepare 1 tsp red chilli powder
  17. Take 1 tsp garam masala powder
  18. Provide to taste salt
  19. Get 1 tsp ghee (clarified butter)
  20. You need as needed coriander leaves to garnish
  21. Provide few onion slices to garnish
  22. Prepare as required lemon wedges to garnish (opt)
  23. Use few fresh chilies to garnish (opt)
Instructions to make Mangshor Korma (Bengali Mutton Curry):
  1. 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.
  2. Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside.
  3. Temper the same oil with the bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
  4. Add the ground paste and fry till oil separates.
  5. Add the mutton and salt. Combine well and continue to saute on low flame till dry.
  6. Add 1 & 1/2 cups water and pressure cook for 25 mins on low flame after the first whistle.Bring it back on the flame and add the garam masala. Simmer till the gravy is slightly reduced. Add ghee and mix well.
  7. Serve, garnished with sliced onion, lemon, green chilies & coriander leaves.

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