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people
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Ingredients
- 1 kg Lean Goat Curry Cut
- 2 Potato peeled
- 250 g Mustard Oil
- Salt to taste
Marinade:
- 1.5 tbsp Ginger Paste
- 1 cup Curd
- 1 tbsp Papaya grated
Dry roasted and roughly ground spices:
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds whole
- 2 Dry red chilli
Whole spices for “phoron” or “chonk”:
- 2 Bay leaves
- 3-4 inch cinnamon
- 5-6 cardamom small
- Whole black pepper to taste
- 4-5 cloves
- 2-3 petals mace
- pinch Patthar ke phool optional
Ingredients
Marinade:
Dry roasted and roughly ground spices:
Whole spices for “phoron” or “chonk”:
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Instructions
- 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).