1kggoat meat or mutton cut into medium sized pieces
1cupmustard oil
3pcdried red chilies
8pcmedium-sized onions
4tspginger garlic paste
1tspturmeric powder
1cupcurd
5pcgreen chilies slit from the middle
2cupwateror adjust to desired consistency
salt to taste
1tspsugar
Whole Spices for Gota Moshlar Mangsho
10pccardamom pods
1tspwhole black pepper
2pc1-inch cinnamon stick
2tspcoriander seeds
1tspcumin seeds
1pcstar anise
1pcmace
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