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!
Servings 4 People
Calories 596kcal
Cost Rs 800
Ingredients
- 500 g Mutton
- 50 g Poppy Seed/ Posto
- 150 g Plain Curd/ Yogurt
- 6 Green Chilies
- 2 Onions
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 Gandharaj Lebu / Lime optional
- 2 Bay Leaves
- 2 Dry Red Chili
- 1 teaspoon Turmeric Powder Optional
- 1 teaspoon Red Chili Powder Optional
- ½ teaspoon Cumin Powder
- 1 teaspoon Bengali Garam Masala Powder Optional
- 1 tablespoon Sugar
- 1 teaspoon Salt or to taste
- 7 tablespoon Mustard Oil
Instructions
- Marinate Meat with ½ teaspoon each of Turmeric Powder, Red Chili Powder, half of the Salt, Cumin Powder, Garam Masala Powder, and also 1 teaspoon Sugar.
- In addition to that add 2 tablespoon 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 teaspoon 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 Chilies.
- 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 tablespoon Mustard oil and ½ teaspoon 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
