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Mezbani Mangsho By Chef Harpal Singh Sokhi
Mezbani Mangsho is a spicy mutton curry from Chittagong, Bangladesh. Chef Harpal Singh Sokhi shares the recipe for this special Bengali curry.
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INGREDIENTS
For marination
1 kg mutton
1 tbsp raw papaya paste
1 tbsp ginger paste
1 tbsp garlic paste
3-4 tbsp onion paste
salt to taste
For mezbani masala
2 tbsp coriander seeds
1 tsp fennel seeds
1 tsp white mustard
4-5 black cardamoms
7-8 dry red chillies
1 nutmeg
1-2 mace
1 tsp fenugreek seeds
1 tbsp poppy seeds
1 tsp cumin seeds
For mezbani mangsho
1/2 cup mustard oil
1 cinnamon stick
3 bay leaves
8-10 cloves
1 star anise
4-5 green cardamoms
1 tsp cumin seeds
1 cup sliced onions
1 tsp corinader powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp black pepper powder
water as required
2 tbsp almond paste
coriander
PREPARATION
- In a bowl, marinate the mutton with raw papaya paste, garlic paste, ginger paste, onion paste and salt and keep it aside.
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- For mezbani masala, dry roast coriander seeds, fennel seeds, white mustard, black cardamoms, dry red chillies, nutmeg, mace, fenugreek seeds, poppy seeds and cumin seeds in a pan and grind them to a fine powder.
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- Heat mustard oil in a handi and then add cinnamon stick, bay leaves, cloves, star anise, green cardamoms, cumin seeds, and sliced onions and let the onions turn slightly brown.
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- Next, add the marinated mutton to the handi, mix well and cook for 3-4 minutes.
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- Now add coriander powder, red chilli powder, turmeric powder, black pepper powder and water and cover the handi with a lid. Let the mutton cook for 40-45 minutes.
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- Add almond paste and mezbani masala to the handi, cover it with a lid and cook again for some time.
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- Garnish Mezbani Mangsho with coriander sprig and serve.
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