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Mejbani Mangsho

Mejbani Mangsho

Mejbani Mangsho. Succulent mutton. A tantalizing array of spices. Freshly roasted and ground. Cooked languorously over a lazy flame. Food heaven !!!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Ingredients Method

Ingredients
  

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

Method
 

For Mejbani Curry Powder
  1. Slightly roast all the ingredients listed under mejbani Curry Powder, grind to a fine powder. Store in an airtight container.
For Mejbani Mangsho
  1. 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.
  2. Transfer the mutton along with the marinade to a heavy bottomed pan.
  3. Cover and cook, stir occasionally. About two hours or so, till the mutton is tender.
  4. Adjust seasonings. Allow to rest for 15-20 minutes. Serve hot with steamed rice.