Recipe by #MadeWithLicious winner Sarmistha Sengupta
This recipe is based on a traditional recipe for preparing the meat of the
sacrificial goat to be offered to the goddess Kali as “bhog” or prasadam
during Kali puja in Bengal. In some places, this is also prepared during
Dussehra to be offered to goddess Durga Mahisasura Mardini. No onion or
garlic is used in the recipe because they are considered to be tamasik – full
of “negative energy” and unsuitable for the goddess.
#MadeWithLicious - Bhoger Mangsho
Dry roasted and roughly ground spices:
Whole spices for “phoron” or “chonk”:
Marinate the meat overnight in a refrigerator.
Fry the whole spices in mustard oil in a deep pan. Fry the potatoes in the same oil, drain and keep aside.
Now add the meat with the marinade to the hot oil. Add the roasted spices and salt. Cover the pan, reduce the heat and slow cook till the meat is tender. No extra water is needed.
When the meat is done, add the fried potatoes and remove pan from heat. The bhoger mangsho is ready. Serve with rice or Bengali luchi (maida poories).