Dhakai Mangsho Kosha
By Executive Chef Subrata Debnath
Preparation
- Marinate the mutton overnight with the curd, dry spices and 1 tbsp of the ginger garlic paste. Set aside for at least an hour.
- Heat the mustard oil in a heavy bottomed pan. Add the whole spices onion, tomato, ginger garlic paste and cook well.
- Add the dry spices and the mutton and sauté well. Sprinkle hot water intermittently to avoid the mutton from sticking to the pan.
- Add a cup of water and cover and cook for 15-20 mins until the meat softens and water evaporates.
- Serve hot with slit green chillies