Hnaaribondho Mangsho(Mutton Cooked in Dum, Dinajpur Style)
Mutton cooked in dum with whole spices, loads of onions and a glug of mustard oil. A delicacy from Dinajpur. Perfect for winters !!
Ingredients
- 500 g mutton curry cut pieces
- 3 tbsp yoghurt whipped
- 200 g onion cut into quarters
- 1 tbsp ginger finely chopped
- 1/2 tbsp garlic finely chopped
- 1/2 tbsp red chili paste
- 1 tsp turemric powder
- 8-10 dry red chilies
- 2 bay leaves
- 3 green cardamom
- 1 one inch cinnamon stick
- 10-12 green chillies
- 3/4 cup mustard oil
- 1 tbsp mustard oil for seasoning
- salt to taste
Accessories
- 1 1.5-2 lit clay hnaari (handi) with lid
- flour dough to seal the lid
Instructions
- Marinate the mutton with whipped yogurt, ginger, garlic and 3 tbsp mustard oil.
- Refrigerate for at least 2-3 hours. Even better if this can be done the night before.
- Add the remaining ingredients, give it a hearty mix, rub the marinade well over the mutton pieces. Some 10 mins or so. This step is key, the patience is well worth it.
- Add 1 tbsp mustard oil to the hnaari, brush the oil lightly on all sides. Heat the greased empty hnaari over a low flame so as to season it. Allow to cool to room temperature.
- Add the marinated mutton along with the marinade to the hnaari.
- Put the lid on, seal with the dough.
- Cook over a low flame for some 2.5 odd hours. Every 30 mins or so, lift the hnaari carefully from the flame and give it a shake, this shall prevent the curry from sticking to the bottom of the pot.
- Remove from flame, give it a standing time of 15-20 minutes.
- Break the dough seal gently, serve hot with steamed rice.