Shorshe Mangsho (Mutton Kasundi / Mutton in Mustard Sauce - Bengali Style)

          This is a delicious Bengali Mutton curry cooked in a mustard based gravy. I used store bought Kasundi (Bengali mustard sauce), but in the absence of it, you can always 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. Please check foe a step by step method with pictures to prepare it.

• 500 gms Mutton on bones, cubed
• 1-2 potatoes, cut into half or four pieces
• 1/2 cup yoghurt
• 1 tbsp. ginger garlic paste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard oil
• 2 onion, 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

          Marinate the mutton with yoghurt, ginger-garlic paste and turmeric powder for  a minimum of 2-3 hours, preferably overnight.

          Pressure cook for 20-25 minutes on low flame after the first whistle.  Heat oil in a pan and fry the potatoes till light brown. Drain and pressure cook or boil it separately.

           In the same oil, saute the onion till light brown. Add the marinated mutton, salt and green chilies.

          Cook, covered till the oil separates. Add the kasundi paste, boiled potatoes and coriander leaves. Mix well and cook for a minute. 

          Garnish with onion rings and serve with either rice or chapatti / naan.

               

                          Marinate the mutton with yoghurt, ginger-garlic paste and 
                          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 and saute the potatoes till light brown. Boil it 
                          separately till done. Keep aside.

                              Saute the onion in the same oil 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 and coriander leaves. Mix well and cook further
                           for a minute.

                               Serve, garnished with onion rings and green chilies.