Скачать или смотреть Thakur Barir Ranna - Mangsho / Mutton Malai Curry - 100 year old recipe

Mangsho’r Malai Curry - Creamy, Mildly spiced Mutton Curry made with Coconut milk ✨

This recipe inspired from a 100 year old cookbook - Amish o Niramish Aahar
Volume 2 by Pragyasundari Devi (Anando Publication). This series is called Thakur Barir Ranna as the recipes are a part of the Tagore (Thakur) Family. ❤️

Ingredients:
Mutton - 450 gm
Onion - 4
Green chilli - 3-4
Ghee 1 tbsp
Maida - 1 tbsp
Turmeric paste - 1 tbsp / 1/2 tsp turmeric powder
6gm ginger
Roasted jeera - 5gm ( 1 tsp)
1 dried red chilli
coriander seeds - 5gm (1tbsp)
500ml hot water
1/2 tsp cinnamon powder
Milk of grated coconut 125 gm / 1 cup creamy coconut milk
vinegar 1 tsp or lemon juice
salt - 1.25 tsp

Preparation:
Make a paste of Ginger , 2 onions , turmeric and green chilli
Freshly grind cumin, coriander seeds and dry red chilli
Slice 2 onions

Cooking method:-
Heat ghee
Add 2 thinly sliced onions and fry till golden
Add mutton and salt
Saute for 5-7 minutes
Add maida (optional) and onion paste. Fry till oil separates
Then add spice mix saute for 2 minute
Add hot water and bring to a boil
Transfer to a pressure cooker. Cook on high flame till 1 whistle and then cook on low flame for 12-15 minutes. Let it naturally depressurise.
Add coconut milk, cinnamon powder and adjust the salt. Simmer till the gravy is rich and creamy.
Finish with vinegar or lemon juice before turning off the gas
Garnish with fried onions, green chilli and sprinkle some dry masala mix on top

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