The thing is a Bengali would give anything, practically anything for Mangsho bhaat, (meat and rice) and my husband is no different… P’s love affair with Mutton is strong that his wife might just have to compete for his affection…. So after a whole load of research, I managed to locate a Bengali Grocery store near enough to Philadelphia that sells decent mutton and low and behold, P for once was more eager to go the Grocery store than me.. All he said was Mangsho ashbe mangsho asbhbe ( we are getting meat !!!!)
So Saturday went all grocery shopping and Sunday was dedicated to Mangsho Bhaat.. The best thing about this recipe is that it has simple ingredients and one of those no fuss easy to make curry. Some recipes should not be messed with as well. This particular one has been handed down by my mom.. so no hanky panky there.. As a child I still remember the whistles of the pressure cooker, the aroma of the spices and the impatient wait… All seemed to come back to me, except this time it was P doing all the antics..
Ingredients and Recipe for Mangsho Bhaat..
- Goat Meat 900 gms (2lbs)
- Potatoes peeled and halved (4 potatoes)
- Finely chopped Onions (1.5 cups) (3 medium size)
- Ginger Garlic paste (2 table spoon)
- Green Chilly paste – 1 table spoon
- Garam masala (3 table spoon) Freshly ground
- Bay leaves 4-6
- Coriander Powder-1 table spoon
- Turmeric Powder – 1 table spoon
- Red Chilly powder-2 teaspoon
- Coriander leaves
- Mustard Oil (be generous)
- Ghee (clarified butter) 2 table spoon
- Yogurt-4 table spoon
- Salt as per taste
Start with marinating the meat with 4 table spoon of yogurt and 2 table spoon of Mustard oil and leave it for about an hour. This tenderizes the meat and at the same time flavours it with mustard oil. Gently fry the potatoes and set it aside. Next chop the onions and then chop enough ginger and garlic, to get 2 table spoon of paste ( I used about 10 fat garlic cloves and 5 inches thick ginger).. Then get garam masala ready ( you would need 7-8 cardamom pods, 2 thick cinamon stick, 12-14 cloves and handful of pepper corn) by grinding the spices in a blender together..
Now that all the spices are ready, start with heating the kadhai or wok and add mustard oil about 5-6 table spoons. Make sure the oil is hot as in you can see smoke rising from the wok. Add the onions, and the bay leaves, saute them for a while thill the onions start to turn translucent, this is when we add the ginger galic paste and the chilly paste. Temper them along with the onions and when you see the oil separating, add the powdered spices, Garam masala (2 tbs), corriander, red chilly powder and turmeric. Continue to temper at medium heat and make sure the spices do not burn.
When the oil starts to separate add the marinated meat and salt , slightly incresing the heat, continue to saute the meat (this is called kosha in bengali). After about 15-20 mins of sauteing, Get the pressure cooker ready, add some ghee (clarified butter) and the remaining garam masala and temper it in the ghee. Then add the meat and mix it well with the ghee. Then throw in the potatoes and about 2 full cups of water, more water should be released when it is finally cooked. Cover the lid of the cooker and leave it on the range at full heat for about 5-7 mins, should give about 2 whistles.
Then bring the heat down, I actually change it to a smaller burner at low heat for about 15 mins, should give out about 3-4 whistles and then turn off the burner and leave it till all the steam escapes. You are all set and the meat should now be ready for serving.. Garish with coriander leaves…
Sunday lunch of Mangsho Bhaat just became a reality… P said he would give me anything for this kind of a meal, to which my comment was “hold your horses, when the time comes, I shall recover my reward duly .” Cheeky, in’it !!:P