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The ingredients needed to cook Mangshor Korma (Bengali Mutton Curry):
- Prepare 500 gms mutton on bones, cubed
- Use 3 tbsp mustard oil
- Use 1-2 potatoes, cut into half
- Get 2 bay leaves
- Prepare 1" cinnamon stick
- You need 2-3 green cardamoms
- Prepare 5-6 cloves
- Provide 1-2 onion, chopped
- Provide 1/2 cup fried onion
- Provide 1 tomato, chopped
- Get 2 tbsp fresh grated coconut
- Use 3-4 garlic cloves, chopped
- Provide 1" ginger, chopped
- You need 1/2 tsp turmeric powder
- Use 1 tbsp roasted coriander-cumin powder
- Get 1 tsp red chilli powder
- Use 1 tsp garam masala powder
- Prepare to taste salt
- Take 1 tsp ghee (clarified butter)
- Get as needed coriander leaves to garnish
- Take few onion slices to garnish
- Get as required lemon wedges to garnish (opt)
- Prepare few fresh chilies to garnish (opt)
Steps to make Mangshor Korma (Bengali Mutton Curry):
- 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, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
- Add the ground paste and fry till oil separates.
- Add the mutton and salt. Combine well and continue to saute on low flame till dry.
- 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.
- Serve, garnished with sliced onion, lemon, green chilies & coriander leaves.
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