Gota Moshlar Mangsho | Kata Moshlar Mangsho | Mutton cooked with whole spices
Gota Moshlar Mangsho is a Bengali meat curry where the meat (mostly mutton) is slow-cooked with whole spices for hours.
Servings 5 People
Calories 707kcal
Cost Rs 1000
Ingredients
- 1 kg Mutton
- 6 Onion
- 3 Garlic full pods
- 25 g Ginger
- 3 Green Chilli
- 200 g Hung Curd
- 2 tablespoon Mustard Oil
- 1 tablespoon Ghee
- 1 teaspoon Salt or to taste
Spices for marination
- 6-8 Dry Red Chilli
- 5 Clove
- 5 Black pepper
- 1 Star Anise
- 1 Black Cardamom
- 3 Green Cardamom
- 1 tablespoon Sugar
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 2 tablespoon Mustard Oil
Whole spices as tempering
- 2 Bay Leaf
- 2 Dry Red Chilli
- 5 Clove
- 5 Black pepper
- 2 Cinnamon Stick
- 1 Black Cardamom
- 2 Green Cardamom
- ¼ teaspoon Asafoetida
Instructions
- Wash and dry the Mutton chunks and fat portions and pat them dry.
- Roughly chop Onion, Garlic, and Ginger.
- Cut the Green Chillies in half.
- 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 the 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 a 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 Gota Moshlar Mangsho hot with your choice of dishes such as rice, pulao or luchi.
Notes
- The recipe calls for lean meat and Fat in a ratio of 80:20. However, you may decrease the amount of meat fat based on your preference.
- 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 to be semi-thick, but not runny. If you want the gravy to be runny, add boiling water while cooking to adjust the consistency.
Nutrition
Serving: 200g | Calories: 707kcal | Carbohydrates: 34g | Protein: 62.5g | Fat: 33.6g | Saturated Fat: 9.8g | Cholesterol: 192mg | Sodium: 897mg | Fiber: 6.9g | Sugar: 12.6g
