“It is Gota Moshlar Mangsho, not Kata Moshlar Mangsho!” This was me!
“You don’t know anything! Maa always refer it as Kata Moshlar Mangsho, not Gota Moshlar Mangsho!” This was my worse half while managing the Marrowbone from Mangsho I cooked for his birthday.
The banter over the Bengali mutton curry was quite interesting however, I decided to not to post the recipe then and there. I waited till Bhaiphota to come up with the recipe. After all, Bhaiphota calls for some Meat curry; isn’t it?
The Birthday spread with Gota Moshlar Mangsho!
Birthdays are a homely affair at our abode apart from Pasta’s birthday. It was Mehebub’s birthday last week and like every year we celebrated but not elaborately. I cooked a few dishes at home for dinner and we had a peaceful brunch at Vintage Asia. Pasta decided to not to accompany us for the brunch. Coming to the birthday dinner spread, I cooked Mehebub’s favorite Gota Moshlar Mangsho along with Tinkona Porota followed by Crab Malaikari and Double Ka Meetha. Oh, I forgot to mention Chaler Payesh.
The name banter; Gota Moshlar Mangsho or Kata Moshlar Mangsho!
Cooked with the whole spices; this particular Bengali mutton curry has been quite regular at both the home; mine and mehebub’s. However, both the family used different names for the same dish. In my place, it has always been known Gota Moshlar Mangsho. Whenever Mehebub had mutton or beef cooked with whole spices at home; he heard the name Kata Moshlar Mangsho.
What I understand, it is nothing but the way we speak Bengali at home i.e. responsible for the different names. Bengali is a very versatile language and we speak it differently and with a different accent. The style and even the words we use varies country to country (India and Bangladesh); state to state (West Bengal and Tripura); district to district ( Kolkata and other districts in West Bengal; each and every district in Bangladesh) and even area to area within a city (for example North Calcutta and South Calcutta). Coming back to my Mangsho; I found, the dish is known as Kata Moshlar Mangsho in Bangladesh too.
Gota Moshlar Mangsho or Kata Moshlar Mangsho or Mutton cooked with whole spices!
Before going further with the recipe; let me tell you this is not similar to Kosha Mangsho or Mangshor Jhol (also known as Bengali mutton curry). Gota Moshlar Mangsho is nothing but Meat cooked with whole spices. Here Gota Moshla stands for the whole spices and Mangsho is meat. You may, however, cook this with chicken or lamb or beef as well. In fact, the recipe for Goalondo steamer curry is quite similar to this dish.
Amar Barir Mangsho; the homely mutton curry and tips from Bibhutibhushan Bandyopadhyay’s Adorsho Hindu Hotel to get perfect Mangsho!
It was quite regular at my home while growing up. One reason might be the fuss-free cooking process where you just need to marinate the meat chunks for hours followed by slow cooking. At my place, we never used a refrigerator while growing up as part of a joint family to store nonvegetarian dishes or items:). The Fridge was meant to store water, milk and a few vegetarian dishes. We could not store vegetables as veggies were always purchased in bulk for the 20+ membered family. Whichever meat curry called for marination time were meant for the dinner. Baba or Jethu used to come back home with the “Bajarer Thole” (shopping bag) full of Mangsho in the Sunday morning which then marinated with the required spices and kept in the kitchen. Maa or Mamoni or Rangama used to cook the meat in the evening for dinner.
Maa always referred Bibhutibhushan Bandyopadhyay’s Adorsho Hindu Hotel while cooking Mangsho! This is a cult Bengali book and is all about the story of a simple pice hotel and a hotelier. In one chapter, Bandyopadhyay talked about the process of bulk Mangsho cooking. Why not use cold water or water in room temperature while cooking Mangsho was the most useful information that I have gathered from a book which is not a cookbook! I thought to mention this book as part of my blog posts several times, however, was not able to do so. The Hindu hotel concept is superbly interesting and needless to say, is Bandyopadhyay’s writing. A must read for sure!
Here’s how I cook Gota Moshlar Mangsho at Debjanir Rannaghar!
- Serves: 5 People
- Serving size: 200g
- Calories: 707
- Fat: 33.6g
- Saturated fat: 9.8g
- Carbohydrates: 34g
- Sugar: 12.6g
- Sodium: 897mg
- Fiber: 6.9g
- Protein: 62.5g
- Cholesterol: 192mg
- Mutton: 1kg*
- Onion: 6
- Garlic: 3 (full pods)
- Ginger: 25g
- Green Chilli: 3
- Hung Curd: 200g
- Mustard Oil: 2 Tbsp.
- Ghee: 1 Tbsp.
- Salt: to taste
- Dry Red Chilli: 6-8
- Clove: 5
- Black pepper: 5
- Star Anise: 1
- Black Cardamom: 1
- Green Cardamom: 3
- Sugar: 1 Tbsp.
- Turmeric Powder: 1 Tsp.
- Kashmiri Red Chili Powder: 1 Tsp.
- Mustard Oil: 2 Tbsp.
- Bay Leaf: 2
- Dry Red Chilli: 2
- Black pepper: 5
- Cinnamon Stick: 2"
- Black Cardamom: 1
- Green Cardamom: 2
- Asafoetida: ¼ Tsp.
- Wash and dry Mutton chunks and fat portions and pat dry those.
- Roughly chop Onion, Garlic, and Ginger.
- Cut the Green Chillies into halves.
- Now marinate meat chunks with Dry Red Chilli, Clove, Black pepper, Star Anise, Black Cardamom, Green Cardamom, Sugar, Turmeric Powder, and Kashmiri Red Chili Powder and also chopped onion, garlic, ginger, and green chili.
- Add Mustard oil as well.
- While mixing try to break the spices using your fingers so that the flavors infuse.
- Cover the pot with cling film or a lid and leave the meat in a cool place or in the refrigerator for eight hours before cooking.
- Beat the curd to smooth it at the time of cooking.
- Heat Mustard oil in a deep bottom pan.
- Temper the oil with Bay Leaf, Dry Red Chilli, Clove, Black pepper, Cinnamon Stick, Black Cardamom, Green Cardamom and also Asafoetida.
- Once the spices started emitting the aroma add marinated mutton and also the marination mix.
- Mix with a spatula thoroughly after adding salt to it.
- Cover the pan with a lid and keep the flame on the lower side and cook for 10 minutes.
- Now add whipped curd and mix thoroughly and again cover the pan with a lid.
- Cook for around one hour on low flame.
- The meat will release moisture in the process of cooking.
- If required add boiling water in between.
- Once the meat softens top it with Ghee and mix and switch off the flame.
- Serve it hot with your choice of Carbohydrate.
Though this curry is prepared with whole spices, I use a few powders which are Turmeric powder and Kashmiri Red Chilli Powder. Both are optional.
I prefer my Gota Moshlar Mangsho semi-thick but not runny. If you want it to make runny add boiling water while cooking to adjust the gravy.
A few meat recipes from Debjanir Rannaghar!
- Chicken Chaap (also known as Chaap Bhaja)
- Hyderabadi Haleem (also known as Mutton Haleem)
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Kolkata’s Mutton Tikia (also known as meat tikia)
- Bengali Keema Curry (also known as Mutton Mincemeat Curry with Potato Chunks)
- Doi Murgi (also known as Kolkata style Doi Chicken or Bengali Curd based Chicken Curry)
- Kosha Mangsho (also known as Bengali Mutton Kasha)
- Kochi Pathar Jhol (also known as Aloo diye Mangshor Jhol or Bengali runny Mutton Curry)
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
- Bengali Desi Murgir Dum (also known as Bengali Country Chicken Curry)
- Niramish Mangsho (also known as Bhoger Mangsho)
- Mutton Ghee Roast (also known as Mangalorean Mutton Ghee Roast)
- Mangshor Jhol (Also known as Bengali light Mutton curry)
Have you tried the Gota Moshlar Mangsho from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.