Mejbani Mangsho
Mejbani Mangsho. Succulent mutton. A tantalizing array of spices. Freshly roasted and ground. Cooked languorously over a lazy flame.
Food heaven !!!
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
For Mejbani Mangsho
- 500 g mutton cut into curry cut
- 150 g mutton liver or mete cut into cubes
- 1/2 cup beresta or fried onions
- 1/2 cup onion paste
- 1/2 tbsp ginger paste
- 1 tsp garlic paste
- 1/3 cup peanuts lightly roasted and ground to a fine paste
- 1.5 tsp turmeric powder
- 2 tsp red chili powder
- 4 tbsp mejbani curry powder
- 2 bay leaves
- 2 green cardamoms
- 2 cloves
- 1 one inch cinnamon
- 3/4 cup mustard oil
- salt to taste
For Mejbani Curry Powder
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- 1 tbsp white mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp radhuni or celery seeds
- 1 tbsp black pepper corns
- 1 star anise
- 4-5 green cardamom
- 4-5 cloves
- 1 one inch cinnamon
- 1 floret of mace
- 1/3 of a whole nutmeg
- 4-5 dry whole red chillies
- 2-3 bay leaves
For Mejbani Mangsho
Take the mutton and liver in a mixing bowl. Add all the ingredients listed under Mejbani Mangsho. Give it a hearty mix. Keep aside for a couple of hours.
Transfer the mutton along with the marinade to a heavy bottomed pan.
Cover and cook, stir occasionally. About two hours or so, till the mutton is tender.
Adjust seasonings. Allow to rest for 15-20 minutes. Serve hot with steamed rice.