Shorshe Mangsho (Mustard Lamb Curry) Recipe

About this recipe

A rich and flavorful Bengali lamb curry cooked in mustard oil with a bold mustard paste and aromatic spices, perfect for a West Bengal dinner.

Ingredients

• - Blep Lamb Broth For Cats & Dogs
• - Black Mustard Seeds(Rai/Mustard) - 50gm
• 250 Gms Poppy Seeds
• 500 ml Water
• - Bay Leaf
• 200 ml Mustard Oil
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 250g Ginger
• - Smiles-crispy Happy Potatoes-750 Gms
• 10G Salt
• 500 G Sugar
• 75 G Cinnamon Stick/ Dal Chini 75 Grams

Instructions

1. Heat mustard oil in a heavy-bottomed pan until it reaches smoking point and then lower the heat.
2. Add bay leaf, cinnamon stick, and cardamom pods to the oil, and sauté until aromatic.
3. Add grated ginger, minced garlic, and slit green chilies, and cook for 1-2 minutes.
4. Add lamb pieces and sear them on medium heat until they are browned on all sides.
5. Add turmeric powder, red chili powder, cumin powder, and salt. Stir well to coat the lamb with spices.
6. Add the ground mustard seed paste and poppy seed paste, mixing thoroughly. Let it cook for 2-3 minutes.
7. Add quartered potatoes and mix them into the curry.
8. Pour in water and bring the curry to a boil. Reduce the heat to low, cover, and let it simmer for 30 minutes or until the lamb is tender and the potatoes are cooked through.
9. Stir in a teaspoon of sugar to balance the flavors and cook for an additional 5 minutes.
10. Serve hot with steamed rice or parathas for a traditional Bengali dinner.