Mangsho: The Cosmopolitan Assamese style | Recipe

Luchi Mangsho is one dish that any Assamese or Bengali love equally and can die for. While the Bengalis like it a little spicy, comparatively we Assamese like our mangsho to be simple with spices just enough to give a flavour. My mangsho is slow-cooked, as I believe it is the tenderness of mutton that makes you love it. I generally prefer adding a dollop of ghee towards the end for that extra aroma and flavour. Addition of ghee towards the end of the cooking works wonders which I learnt it from my Bengali friends while I was in Karimganj. In this particular recipe, I have used tomato as we Assamese like a bit of tanginess in our dishes. My mangsho recipe is coupled with ideas gathered from my non-Assamese friends keeping the Assamese soul intact.

Ingredients:

  1. Mutton: 100 gms/person
  2. Salt : As per taste
  3. Turmeric powder: 1 tsp
  4. Cumin powder: 1 tsp
  5. Meat Masala: 1 tsp (The magic doubles if you use homemade meat masala prepared just before you start)
  6. Tomato: 1-3 upto 1 kg
  7. Onions : 1-4 upto 1 kg
  8. Mustard Oil: 2 table spoon
  9. Water : 2 cups
  10. Ghee : 2 tsp
  11. Coriander Leaves: For Garnish

Wash the mutton properly ensuring that there is no blood left. Marinate the mutton under refrigeration for 2 hours with all the spices.

Maangso

In the meantime, cut the tomatoes and onions into small pieces. You can also use a grater slicer.

Piyaaj Bilaahi

In a frying pan, fry the tomatoes and onions and make a puree.

Piyaaj Bilaahi

Add the marinated mutton into the puree and simmer the flame. Don’t throw the marinade. Mix well and keep stirring. After 15 minutes, when you feel that the mutton is getting cooked add the marinade and keep stirring. Slowly add water and keep stirring. Cover the lid of pan and let the mutton cook. Occasionally, keep stirring so that mutton does not stick to the bottom of the pan. Cook till the mutton is tender and the gravy is thick.

Add some ghee, and cook for 5-10 minutes. Mix well so as to have a uniform texture. Turn off the heat and add some coriander leaves. If you cook for long after adding ghee, the mutton might look very bad giving a feel of burnt food.

Have it with hot luchi.

Luchi Maangsho

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