Bengali Narkol Mangsho

Bengali Narkol Mangsho

Very simple mutton curry with few ingredients.It is whitish in colour.Ghee adds a beautiful flavour.Coconut milk gives a beautiful texture to the gravy.Rich and creamy.This dish is enjoyed with pulao,naan,paratha,laccha paratha.Very mild in taste yet very rich and creamy.Kids enjoy the most.

Ingredients

1.  Mutton pieces-1 kg 
2. Ginger and garlic paste -3 tp (equal quantity ginger and garlic)
3. Mustard oil -3 tbsp
4. Bayleaves-2
5. Onions sliced-6 medium size
6. Coconut -Milk of 1 coconut or 1 packet coconut milk
7. Whole red chillies-5
8. Red chilli powder-1and1/2tp
9. Ghee 2 tp
10. White oil/Mustard oil -To pressure cook the mutton-1tp and for cooking 2 tbsp
11. Mutton stock for cooking

Method

•  Preboil the mutton pieces with very little water,1 spoon oil,1 spoon of ginger garlic paste in the pressure cooker for 2 whistles.keep aside.
•  Now in a non stick pan put some mustard oil or white oil and put 2 bay leaves for tempering.
•  Then one by one put sliced onions.saute it till brown.
•  Add ginger,garlic paste and saute for some more time.
•  Now add whole 5 red chillies,mutton pieces ,salt and mix it well and fry for 5 min or till its properly mixed .
•  Now add fresh coconut paste or coconut milk to the mixture and red chilli powder and keep on frying till the milk is absorbed.
•  Add the left over mutton stock and bring it to boil and make the gravy thick.
•  Once the gravy is thick,its ready.
•  Garnish it with 2 spoons of ghee to  add the flavor to the mutton.

Recipe by Chef Dimple