Bakra Eid is round the corner and my house is all decked up in celebration colour and mood. Mr. Husband is super excited and thus the celebration has already started almost one week prior Eid. While many non-veg dishes are in my bucket list for this Eid, I chose to start with one of his all time favourite dishes which is Bhuna Mangsho. Like many other Indian houses, for us, festival is all about good food and good mood. For my health issues I could not make Eid-ul-fitr that grand this year and my husband was so very supportive. This time, for Bakra Eid, I really hope to make it grand and for that, I am on my toes. Celebrations are satisfactions – how satisfied I feel!!! 🙂
Coming to Bhuna Mangsho, this dish is typically made with beef in many parts of India and Bangladesh. If not beef, this dish can be made by using mutton as well and tastes equally great. This spicy dry curry goes well with roti/naan as well as rice. Bhuna Mangsho is not the same as Kasha Mangsho, although, both the dishes use the technique of slow cooking. Normally, Bengalis add potato to everything they make and I am no exception. But, this Bhuna Mangsho is best cooked without potato. Also, don’t exclude the fat part from the meat – fat makes the preparation more interesting.
I love red meat and mutton is my favourite. My husband is also a big fan of mutton and thus we end up eating more mutton than chicken. Be it Mangshor Jhol or Mutton Dakbunglow or any other form of mutton curry, we just love this red meat in every form. Even, my blog consists of more mutton recipes than chicken 🙂 I am super excited to add one more and thus, here I describe the way I cooked my Bhuna Mangsho. Hope you all like it.
- 500 gm mutton (curry cut)
- 1 large onion, chopped
- 2 green chillies, chopped
- 3 table-spoon mustard oil
- 3-4 cup warm water
- 1 handful chopped coriander (optional)
- 3 table-spoon whisked yogurt
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1 tea-spoon red chilli powder (adjust according to your tolerance)
- 1/2 tea-spoon turmeric powder
- 1 tea-spoon garam masala powder
- 1 cinnamon stick (1 inch)
- 2 bay leaves
- 4 whole black pepper
- 4 cloves
- 1 star anise
- 3 crushed cardamom
- 1.5 table-spoon mustard oil
- salt, according to taste
- Wash and marinate the mutton for 2 hours with all the ingredients mentioned in For Marination section.
- Heat oil in a pan and add onion. Sautè until golden brown.
- Add chopped green chilli and stir for another few seconds.
- Now, add the marinated mutton and stir fry for 10 minutes on medium flame.
- Once the spices start separating from oil, add water and give a quick mix. Check for salt at this point, if required add some more.
- Cover the lid and cook for 30 minute stirring in between.
- Open the lid and check for the consistency of the gravy. If required, add some more water and cover the lid again. Cook for another 20 minutes.
- Open the lid and check if the mutton is well cooked. Stir on medium flame and let the water evaporate. But do not burn the spices.
- Turn off the flame and garnish with some chopped coriander if you want.
- Your Bhuna Mangsho is ready to be served now.
Serve with roti/paratha/naan or plain rice. You can also serve this dish with Basanti Pulao (Bengali Sweet Yellow Pulao) to make your celebration more delightful.
Enjoy this delicious mutton curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Wishing Everyone a very Happy Eid. Eid Mubarak!!!