About The Author
Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
Gota Moshlar Mangsho is a tribute to meat dishes that rely on the flavor of the meat to awe you, rather than ground spices that hurt your palette.
What is Gota Moshlar Mangsho?
As the name suggests, this is a dish where meat is cooked with whole spices. Goat meat is normally used for this dish. Of course, you can also use lamb or full grown sheep (mutton).
Mutton and Goat Meat are Different
Most Bengalis think that mutton and goat meat are the same. In reality, mutton is the meat from a full grown sheep.
Powdered spices are not used in this dish. Except turmeric powder of course, however, you can very easily skip that.
The use of whole spices ensures that the dish has a soothing effect. The flavors of the meat dominates while the whole spices play their role to add subtlety to the Gota Moshlar Mangsho.
The whole spices cook along with the meat and release all their flavors as the meat is braised on a medium heat and cooks in its own juices.
This can be a great Sunday afternoon curry with steaming rice and a wedge of lemon, accompanied with some julienned onions.
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Knife
- Preparation Bowls
- Wok
- Spatula
- Serving Bowls
Ingredients
- 1 kg goat meat or mutton cut into medium sized pieces
- 1 cup mustard oil
- 3 pc dried red chilies
- 8 pc medium-sized onions
- 4 tsp ginger garlic paste
- 1 tsp turmeric powder
- 1 cup curd
- 5 pc green chilies slit from the middle
- 2 cup water or adjust to desired consistency
- salt to taste
- 1 tsp sugar
Whole Spices for Gota Moshlar Mangsho
- 10 pc cardamom pods
- 1 tsp whole black pepper
- 2 pc 1-inch cinnamon stick
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 pc star anise
- 1 pc mace
Instructions
- Start off by thinly slicing the onions
- Put a wok on the stove/gas and heat it up
- Add mustard oil
- Once the oil starts smoking, add the dried red chilies and fry till they turn brown
- Add in the onions
- Saute till the onions are golden brown and add ginger garlic paste
- Continuously stir and cook till the raw flavor exists
- Add in the mutton pieces and give it a nice stir
- Add in the turmeric powder and saute on high heat for 15 minutes. Continue stirring to avoid sticking to the wok
- Reduce the heat to low and add curd. Continuously stir to avoid curdling
- Add all the whole spices mentioned in the ingredients section under "Whole Spices for Gota Moshlar Mangsho"
- Stir for a couple of minutes and cover the wok and allow the meat to cook
- Every few minutes, uncover and stir to avoid burning at the bottom. Cover
- Continue the above step till the meat is cooked. Depending on the quality and tenderness of the goat meat this can take any where between 75 minutes to 3 hours.
- Uncover and add water and allow the water to come to a boil
- Add green chilies, salt and sugar
- Cover and simmer for another 10-15 minutes
- Uncover and taste for seasonings. If required, adjust
- Cover the wok and put off the flame. Allow to rest for 10 minutes
- Serve hot with rice
Notes
- Try to procure tender goat meat for this recipe
- Adjust the water to the desired level of consistency
- Adding a tsp of sugar towards the end helps to balance the flavors
- You can use home made or store bought ginger garlic paste. A more rustic version of the dish would call for minced/finely chopped ginger and garlic