How to make Bhoger Mangsho
Ingredients of Bhoger Mangsho
500 gm mutton
50 gm ginger
2 bay leaf
2 cinnamon stick
4 green cardamom
2 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon asafoetida
1 teaspoon garam masala powder
70 ml mustard oil
200 gm potato
150 gm hung curd
4 dry red chili
4 clove
2 black cardamom
salt as required
1 teaspoon red chilli powder
1 teaspoon turmeric
2 teaspoon sugar
40 ml ghee
Stage 1 Wash sheep and marinate
Wash the sheep pieces and marinate with ginger, Curd, Cumin Powder, Coriander Powder, Turmeric Powder, Red Bean stew Powder and rest in the cooler for close to 6 hours.
Stage 2 Marinate the potatoes
Strip the potatoes and marinate with turmeric powder. Blend rest of the masala alongside 10 ml mustard oil to make a thick paste.Heat remaining oil in a container and sear potatoes till brilliant brown in variety.
Stage 3 Add oil to the container
Presently add oil in a profound container and add ghee to it. Add entire masalas into the blended oil and ghee and cook briefly. Add ginger glue to the combination and cook for 2 minutes on low fire until the crude ginger smell disappears.
Stage 4 Beat the curd
Add the zest glue and sugar and cook for 3-4 minutes on low fire. Beat the curd and add to the combination, cook until the oil isolates. Add the marinated meat and cook in low fire for 10-15 minutes and add broiled potatoes.
Stage 5 Serve hot
Add water to bubble. Keep semi thick consistency (if require add in the middle between). At last add garam masala powder and 1 Tsp. of ghee to wrap up.