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Kancha Aam diye Mangsho

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 !!!
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Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Bengali

Ingredients
  

  • 500 g mutton shoulder curry cut pieces
  • 1/4 cup raw green mango
  • 4-5 potol or parwal or pointed gourds peeled and cut into two roundels
  • 2 potatoes peeled and cut into quarters
  • 1/3 cup yoghurt
  • 1/3 cup onion paste
  • 2 tsp ginger paste
  • 3-4 dry red chillies
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1/4 cup ghee
  • 1.5 tbsp cooking oil
  • salt to taste

Instructions
 

  • 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.
  • Adjust seasonings. Serve hot with rice.