The Art of Authentic Bengali Cuisine

Recipe Feature

Traditional Bengali Mutton Curry – ‘Sabeki Khasir Mangsho’

Sabeki Khasir Mangsho: A Timeless Bengali Delicacy That Melts in Your Mouth!

Sabeki Khasir Mangsho Recipe | Traditional Bengali Mutton Curry
πŸ₯© Serves: 5 People ⏱️ Method: Pressure Cooker/Pan πŸ”₯ Spice Level: Medium-High

πŸ›’ Ingredients

  • πŸ₯© 1 kg Mutton: Medium cuts
  • πŸ₯” 10 Large Potatoes: Peeled and halved
  • πŸ§… Onions: 3 chopped + 1 smooth paste
  • πŸ›’️ 100g Mustard Oil: The soul of the dish!
  • πŸ₯› 100g Yogurt: For tenderizing
  • 🌿 Whole Spices: Cardamom (Green & Black), Cinnamon, Cloves, Bay Leaf, Dry Chilies
  • 🌢️ Spices: Ginger-Garlic paste, Cumin, Coriander, Red Chili & Kashmiri Powder

πŸ‘¨‍🍳 Cooking Instructions

Step 1: The Marination
Massage the mutton with yogurt, onion paste, ginger-garlic paste, all powdered spices, and half the mustard oil. Rest for 1-2 hours.

Step 2: SautΓ©ing (Kosha)
Heat oil until smoking. Temper with whole spices and a pinch of sugar (for color). SautΓ© chopped onions until golden, then add marinated mutton. Cook on medium heat until oil separates.

Step 3: Pressure Cooking
Transfer to a cooker with enough hot water. Cook for 7 whistles or until the meat is 80% tender.

Step 4: The Potatoes
Add the potatoes and cook for 3 more whistles. Finish with a sprinkle of Garam Masala and let it rest covered for 5 minutes.

🌟 Sarkar's Secret Tips

  • The Color: Caramelizing the sugar in the beginning gives that deep, dark "Sabeki" red color without burning the spices.
  • The Potatoes: Always fry the potatoes lightly with a pinch of turmeric before adding them to the cooker for a better texture.
  • Water: Use Warm Water for the gravy to keep the meat tender.

Serve hot with steamed rice and a slice of Gondhoraj Lebu! πŸ‹πŸ›