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    Recipes » Recipes » Mutton Recipes

    Posto Mangsho (Bengali Mutton Curry cooked with Poppy Seed Paste)

    Published: Apr 22, 2019 · Modified: Dec 5, 2024 by Debjani · This post may contain affiliate links · Leave a Comment

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    Posto Mangsho aka Mutton Curry cooked with Poppy Seed paste is a Bengali style Mangsho aka Mutton curry cooked with famous Posto Bata!

    %Posto Mangsho recipe debjanir rannaghar

    Posto Mangsho is Mehebub's favorite. I am not much of a fan of this mutton curry cooked with poppy seed paste. Unless there is a request, I skip cooking it! I cooked it and both father and daughter were happy. While they had the mutton cooked with Posto bata, I ended up having a bowl full of light Chicken curry with rice.

    Jump to:
    • Bengali Posto Mangsho (Mutton curry with poppyseed paste Video Recipe)
    • Use of Posto in Bengali Cuisine
    • Posto Mangsho; different versions!
    • Recipe of Posto Mangsho aka Posto diye Mutton
    • Ingredients
    • Here's how I make Posto Mangsho at Debjanir Rannaghar!
    • Recipe Card
    • Mutton recipes from Debjanir Rannaghar!
    • Chicken Recipes
    • Pairing Posto Mutton Curry aka Posto Mangsho
    • Have you tried the Posto Mangsho recipe from Debjanir Rannaghar!
    • Here's the Posto Mangsho Pin for your Pinterest Board!

    Bengali Posto Mangsho (Mutton curry with poppyseed paste Video Recipe)

    Use of Posto in Bengali Cuisine

    Posto aka Poppy Seed is one of the widely used spices in Bengali Cuisine. This is especially true in the households where the members are originally from West Bengal (they are known as Ghoti in Bengali). We use Poppy Seed paste in making different delicacies, Aloo Posto for sure is the most popular one. Posto is used in making meat as well and Posto Mangso aka Bengali Mutton Curry cooked with Poppy Seed Paste is a famous Bengali delicacy prepared with Poppy Seed Paste. In Bangal households, posto for sure is used however, Ghotis are known for their love for Posto. In Bangladesh, on the other hand, posto is mainly used to make gravies.

    %Bengali Posto Mangsho

    Posto Mangsho; different versions!

    I have had two different versions of Posto Mangsho in my family apart from whatever is available in Bengali specialty restaurants. One version is my mother's and another is my MIL's. To make Posto Mangsho, I prefer to follow my mother's recipe. In my in-law's place, they use Posto in almost every curry. Having said that, they use posto in everyday cooking. This probably is the reason the Posto Mangsho they cook is a bit on the lighter side as compared to the same dish prepared at my place.

    %Posto Mangsho Debjanir Rannaghar

    My mother, on the other hand, makes a bit of tangy Posto Mangsho which obviously is not an everyday recipe. Mutton is not something I cook regularly.  This is the reason I prefer to follow Maa's recipe to make Bengali Mutton Curry cooked with Poppy Seed Paste.

    %Posto Mangsho Recipe

    Recipe of Posto Mangsho aka Posto diye Mutton

    Posto Mangsho is a signature Bengali Mutton Curry cooked with Poppy seed paste aka Posto bata. Apart from the two main ingredients, Posto and Mangsho, you need plain curd, green chilies, a few regular spices, and mustard oil to make this delicacy. I prefer to use meat with fat instead of lean meat to make this dish. This is by the way to justify the over-excessive oil that you see in the pictures 😛 . Jokes apart, Mehebub came home with the Rewaji Khasi (Meat with fat) and I used that to make the Posto Mangsho. You obviously can use lean meat (especially Kochi patha) to make this delicacy.

    Ingredients

    Check the Recipe card for the measurements

    • Mutton
    • Poppy Seed/ Posto
    • Plain Curd/ Yogurt
    • Green Chilli
    • Onion
    • 1 Ginger Paste
    • Garlic Paste
    • Gandharaj Lebu/ Lime
    • Bay Leaf
    • Dry Red Chili
    • Turmeric Powder (Optional)
    • Red Chili Powder (Optional)
    • Cumin Powder
    • Bengali Garam Masala Powder
    • Salt
    • Mustard Oil

    Here's how I make Posto Mangsho at Debjanir Rannaghar!

    Recipe Card

    %Posto Mangsho recipe debjanir rannaghar
    Print Pin

    Posto Mangsho (Bengali Mutton Curry cooked with Poppy Seed Paste)

    Posto Mangsho aka Mutton Curry cooked with Poppy Seed paste is a Bengali style Mangsho aka Mutton curry cooked with famous Posto Bata!

    Course Mutton
    Cuisine Bengali
    Keyword Bengali mutton curry recipe, Debjanir Rannaghar, msngshor jhol recipe, Posto Mangsho Recipe
    Prep Time 8 hours hours 10 minutes minutes
    Cook Time 1 hour hour 30 minutes minutes
    Total Time 9 hours hours 40 minutes minutes
    Servings 4 People
    Calories 596kcal
    Author Debjani Chatterjee Alam
    Cost Rs 800

    Ingredients

    • 500 g Mutton
    • 50 g Poppy Seed/ Posto
    • 150 g Plain Curd/ Yogurt
    • 6 Green Chilies
    • 2 Onions
    • 1 Tbsp. Ginger Paste
    • 1 Tbsp. Garlic Paste
    • 1 Gandharaj Lebu/ Lime optional
    • 2 Bay Leaves
    • 2 Dry Red Chili
    • 1 Tsp. Turmeric Powder Optional
    • 1 Tsp. Red Chili Powder Optional
    • ½ Tsp. Cumin Powder
    • 1 Tsp. Bengali Garam Masala Powder Optional
    • 1 Tbsp. Sugar
    • 1 teaspoon or to taste Salt
    • 7 Tbsp. Mustard Oil
    Get Recipe Ingredients

    Instructions

    • Marinate Meat with ½ Tsp. each of Turmeric Powder, Red Chili Powder, half of the Salt, Cumin Powder, Garam Masala Powder, and also 1 Tsp. Sugar.
    • In addition to that add 2 Tbsp. Mustard Oil.
    • Marinade the meat overnight or at least for 4 hours.
    • Soak Poppy Seed in hot water for 15 minutes and make a smooth paste of poppy seed with 2 green chilis and ¼ tsp. Salt.
    • Make a paste of the Onions.
    • Mix both Ginger and Garlic paste with it.
    • Heat 3 Tbsp. Oil in a deep bottom pan. I have used heavy Kadai.
    • Temper the Oil with Bay leaf and Dry Red Chilis.
    • Now add Onion paste and cook till the raw aroma goes and the onion turned deep pink in color.
    • Add Ginger and Garlic Paste and cook till oil leaves the side of the mixture.
    • Now add Poppy Seed Paste and cook over the low flame until the raw aroma goes completely.
    • Add 1 Tbsp. Mustard oil and ½ Tsp. Salt and cook for around 5 minutes on low flame.
    • Now add 2 Tbsp. Mustard oil and cook for a minute.
    • Now add plain curd and mix vigorously.
    • Add green chilies and cook until oil leaves the edges of the mixture.
    • Now add marinated meat along with the marinade and cook on low flame until the meat softens. Cover the pan with a lid and stir in between.
    • It will take around 1.5 hours (90 minutes) to cook the mutton.
    • It will take around one hour to cook the meat properly.
    • Once done, add lemon juice and switch the flame off.
    • Serve Posto Mangsho with steamed rice.

    Video

    Notes

    • Both Turmeric Powder and Red chili powder are optional if you want the whitish color of the curry. I prefer to add both to give a little color to my Posto Mangsho.
    • Instead of a pan, for fast cooking, you may use a pressure cooker. If using a cooker, you need to cook until 3-4 whistles come out of the cooker on low flame.
    • Adjust salt as per taste.
    • Adjust the gravy as per taste and preference. I prefer it to be not much runny.

    Nutrition

    Serving: 150g | Calories: 596kcal | Carbohydrates: 7g | Protein: 25.05g | Fat: 18.8g | Saturated Fat: 4.05g | Cholesterol: 76.5mg | Sodium: 273mg | Fiber: 1.75g | Sugar: 3.4g

    Mutton recipes from Debjanir Rannaghar!

    • Mangshor Jhol (Also known as Bengali light Mutton curry)
    • Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
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    • Hyderabadi Haleem (Also known as Mutton Haleem)
    • Kolkata’s Mutton Tikia (also known as Mutton Tikia Kebab)
    • Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
    • Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
    • Bangladeshi Mutton Tehari (also known as gosht tahiri)
    • Nalli Nihari (also knwon as Mutton Nihari or Gosht Nihari)
    • Mutton Ghee Roast (Also known as Mangalorean Mutton Ghee Roast)
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    • Kochi Pathar Jhol (Also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
    • Mutton Rezala (Also known as Kolkata style Rezala)
    • Kosha Mangsho (Also known as Bengali Mutton Kasha)
    • Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)

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    • Easy Indian Chicken Curry Recipe for Beginners
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    Pairing Posto Mutton Curry aka Posto Mangsho

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    Have you tried the Posto Mangsho recipe 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 at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

    Here's the Posto Mangsho Pin for your Pinterest Board!

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    Meet Debjani

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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