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Kancha Aam diye Mangsho (Lamb with Raw Mango)
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. Wicked !!!
Prep Time
5minutes
Cook Time
70minutes
Prep Time
5minutes
Cook Time
70minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Heat the remaining ghee in a deep bottomed pan. Throw in the dry chillies and bay leaves. Sauté for a minute.
  4. 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 .
  5. 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.
  6. Adjust seasonings. Serve hot with rice.
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