Kancha Aam diye Mangsho. Lamb cooked over a fatigued flame with potatoes and potol. The perfume and subtle tart of green mangoes adds a magical twist to this otherwise ubiquitous Mangshor Jhol. Another classic from the house of the Tagores.
Marinate the mutton with yogurt, ginger paste, onion paste and 1 tbsp of ghee. Keep aside, at least 4 hrs, even better if you manage to marinate overnight.
Heat oil in a pan, add the potol and potatoes. Sprinkle a little turmeric powder and salt, sauté till light brown. Keep aside on a kitchen absorbent towel.
Heat the remaining ghee in a deep bottomed pan. Throw in the dry chillies and bay leaves. Sauté for a minute.
Now add the marinated mutton along with the marinade. Sprinkle the turmeric powder and red chili powder. Give it a mix, cook patiently over a low flame, with splashes of water in between if it is becoming a bit too dry .
Cook till mutton changes the colour. Now pour in 2 cup of warm water, add the grated green mangoes , fried potatoes and potol. Continue to cook over a low flame till the mutton is tender and the gravy reaches a medium thick consistency.