• Mayukh Basu

3 different mutton dishes from Kolkata, to try at home this quarantine!

Updated: Jul 6

Bengal is the sweetest place in India and maybe the food hub of India too. You can get so many street food and Bengali food cuisine, that you can be confused about where to start from. Kosha mangsho is a must for every Bengali on Sunday afternoon. For the lockdown, as most of the people are a bit of skeptical about ordering food. We decided to share 3 different delicious preparations of mutton for you to relish at home.



1. Kosha Mangsho-


This is the most famous mutton preparation in Kolkata. This had to top the list surely. A must prepation for your Sunday afternoon meal. Sundays are incomplete without Kosha mangsho!



Kosha Mangsho

Ingredients:


- 250 gm mutton


- 1 onion, medium potato and bay leaf


- 1/2 teaspoon meat masala, coriander powder, ginger, red pepper and salt


- 4 black peppers, 1/3 teaspoon garam masala and sugar


- 1 3/4 clove, 1 1/4 cardamom, 2 3/4 cloves garlic, 2/3 turmeric and 1 1/3 tablespoon yoghurt.


- 1/4 inch cinnamon stick and 1/4 cup mustard oil


Directions:


Marinate and leave the mutton for 2 hours with ginger-garlic-onion paste, yoghurt, turmeric powder, coriander powder, red pepper and some mustard oil. After frying the potatoes in the mustard oil, cook the marinated mutton and add turmeric powder, black pepper, cinnamon stick, bay leaves, cloves and cardamom and sugar for colour. Add the remaining paste and meat masala and water (as per your gravy requirements) and the fried potatoes. Serve it hot with luchi and steamed rice.


2. Mutton Dakbungalow-

This is the second one in the list. There's a small story behind the name of Dakbungalow. In the 19th century, government lodges called Dakbungalow was given to the royal abuse and the Britishers. The cooks present during that time, used to make this recipe for the people staying in these lodges.



Mutton DakBunglow

Ingredients:


- 500 gm mutton


- 3 tablespoon yoghurt, mustard oil, 3 cardamom


- 4 whole boiled eggs, 4 peeled potatoes, black pepper


- 2 tablespoon ginger-garlic paste, mustard oil and green chillies as per paste.


- 1 teaspoon each of red chilli powder, Kashmiri Mirch powder, ghee, bay leaf, onion, ginger paste, 1-inch cardamom stick, 1 Badi elaichi, 1 teaspoon cumin powder and 1 tablespoon coriander seeds.


- 1/2 teaspoon turmeric, 1/3 methi leaves, 1 1/2 garlic paste, dry chilli as per taste, salt as per taste and tomato.


Directions:


Marinate the meat and keep it undisturbed for at least 6-8 hours with curd, ginger-garlic paste, red chilli powder, Kashmiri Mirch powder, turmeric powder and mustard oil. Make a special powder spice by grinding cinnamon sticks, cardamom, Badi elaichi, cumin powder, coriander, green chilli, red chilli and peppercorns. Now marinate the special powder with the meat and keep it for 5 minutes in the pan with medium oil. Prepare it for 20-30 minutes with potatoes and serve it hot.


3. Mete Chorchori-


I am a bit biased about making this the third dish as it's my personal favorite. I tried it the first time when my grandmother made it for me. The best part about it is , it's neither a fry, nor a curry. This is a very famous deed and is prevalent in many households of kolkata.



Mete Chorchori (Mutton liver)

Ingredients:


- 500 gms mutton


- 2 potatoes, onions, green chillies, 2 tablespoon garlic paste, 2 bay leaves, 2 Javitri and 2 green cardamom


- 1 tomato, 1 tablespoon ghee, 1 teaspoon turmeric powder, red chilli powder, sugar, cumin powder, coriander powder and garam masala, 1-inch cinnamon stick and 1 Badi elaichi.


- 1.5 tablespoon ginger paste, 1/4 teaspoon thing, 3 tablespoon mustard oil and 5-6 cloves


Directions:


After frying the potatoes in mustard oil till they turn crisp and golden, keep it aside and add bay leaves, cloves, cinnamon stick, green and black cardamom along with Javitri, thing, chopped onions, tomato, ginger-garlic paste and salt. Wait till the oil starts separating and then add turmeric, red chilli, cumin and coriander powder with sugar and salt (if necessary). Now add finely chopped mutton livers and the potatoes with some water and cook it for 10 minutes. Mete Chorchori is ready to be served.


I am already salivating while writing this, hope you can feel me too. What are you waiting for? Start preparing these dishes and rejoice it, along with your family this quarantine.


Stay safe. Till then keep following The Urban Millennial for more updates

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