KaNcha Aam Mangsho (Mutton with Raw Mango)
Priyadarshini's week I had totally wanted to make her KaNcha Aam ar Dhonepata diye Alu Dum. But it was December and raw mangoes were nowhere in sight. So I bookmarked the recipe and because I was really sick that week, ended up making this fabulous Murgi Khichudi. I was waiting for Summer to come (well...not really "waiting" for it, you know what I mean!) so that I could get down to making that Alu Dum. And what happened in between was that Priyadarshini ended up posting an Aam Mangsho recipe, again something that immediately was added to my "to do right away" list. So this particular night we had a dinner of KaNcha Aam Dhonepata Alu Dum and of course KaNcha Aam Mangsho, followed by Aamer Chutney. Raw mango overdose, you say? Well in this case, too much of a good thing was actually ...well...good!
Priyadarshini's Let's Talk Food (I just added the potatoes because I can't think straight without my fair share of aloo!)
Mutton, cut into pieces: 1 kilo
Potatoes, halved: 4
Raw mango, cut in wedges: 2
Onions, chopped finely: 2
Garlic paste: 2 tbsp
Ginger paste: 1 tbsp
Green chillies: 3-4
Turmeric powder: 1 tsp
Cumin seeds: 3/4 tsp
Fenugreek seeds: 1/2 tsp
Dried red chilies: 3-4
Water: 400 ml
Sat: to taste
Sugar: 1 tbsp
Mustard oil:; 1 tbsp
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Green chilli paste: 2 tbsp
Salt: 1/2 tsp
1. Marinate the mutton with the ingredients listed under marination for 4-5 hours or best overnight. Rub a little bit of turmeric and salt in the potatoes and fry them lightly. Set aside.
2. In a deep bottomed pan, dry roast the cumin and fenugreek seeds for 30-40 seconds till they release aroma. Add the marinated meat to it along with the juices that have seeped out. Fry for a few minutes on high heat, stirring constantly.
3. After 5-6 minutes add the Add turmeric powder and chopped onions, mix them well with the meat and keep stirring. We are not using any oil at this stage.
4. On medium low heat cover and cook the meat until it releases juices, roughly for 15 minutes. Now whack up the heat and fry for another 5 minutes till fat separates.
5. At this stage, drizzle mustard oil and sprinkle sugar and stir well.
6. Now transfer the meat to a pressure cooker. Add the raw mango wedges, potatoes, the dried red chillies and some salt. Pour the water into the pan where the meat had been cooking, scrape the sides of the pan and mix it well with the water. Bring it to a boil and add the water into the pressure cooker.
7. Pressure cook for about 20 minutes on medium low heat until one whistle. Serve hot with steamed rice and a couple of green chillies on the side.
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