Sorshe Mangsho / Mutton with Bengali Mustard Paste

The next time I write I can give you a full dissertation of my ph.d on how to use and cook mustard the Bengali way. Although I have still a long way to go, the vastness of this ingredient has already astonished me. It’s so adaptable that it can make its way through any dish. After poppy seeds aka the “posto”, it’s the “sorshe” or the mustard that is my next favourite trinklet to dwell upon.

I was not so sure about this “sorshe mangsho”... but it tasted almost phenomenal the moment I took the first bite. The trick is to cook the mustard paste perfectly so that the richness and the sizzle in it remains intact and it can reach to your eyes through your tongue to make them misty once you have settled in to have your lunch. And that my dear....is the very success point of cooking Mustard Mutton. That you don’t overcook and you simply do not under cook.

Cook the onions and chillies.

Add the ginger - garlic paste.

Add the boiled mutton.

Using Mustard oil is also a necessity, and all these increase the “sorshe”ness into it. And do not even think about eating the mutton with chapatti or anything else. This dish is born to be eaten with plain steamed rice and none can even come close to it. I am sure; once you try you too will not be disappointed.

Add the dry spices.

Add the curd.

Add the mustard paste.

Sorshe Mangsho / Mutton with Bengali Mustard Paste

Serves 4

Ingredients:

700gm mutton on the bone

1 large onion – chopped

1 small onion – peeled and whole

A handful of fresh coriander leaves – chopped

Some slitted green chillies

½ cup thick curd - whisked

6 cloves of garlic – minced

1 inch stick of ginger – minced

1 big bay leaf

1 medium cinnamon stick

3 green cardamoms

3 cloves

1 mace

A pinch of nutmeg

1 black cardamom

2 tsp turmeric powder

2 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

2 tbsp mustard seeds

Salt

2 tbsp mustard oil

Method:

Make a smooth paste of the mustard seeds with a little water till you have a smooth paste. Once done, dilute the paste with ½ cup of water and keep aside.

In a pressure cooker put the mutton pieces, 3-4 cups of water, half of the turmeric powder and red chilli powder, salt, ½ tbsp oil, cinnamon stick, green cardamoms, cloves, mace, nutmeg, bay leaf, half of the ginger – garlic paste and the small whole onion.

Pressure cook till the mutton is tender. It will take at least 6-7 whistles. Let the steam release on its own, and then open the lid. Fish out the boiled and cooked mutton pieces and keep aside. Do not throw away the water. If you want you can strain the water to keep all the whole spices and onion separate.

Heat the rest of the oil in a kadai.

Add the chopped onions and slitted green chillies to them. Sauté and cook till the onions turn little golden brown.

Add the rest of the ginger – garlic paste and cook till the raw flavour of the garlic is gone.

Next add the boiled and cooked mutton pieces.

Add the dry spices, i.e. turmeric powder, red chilli powder, cumin powder and coriander powder.

Add the whisked yogurt. Mix and cook till a good gravy is formed.

Pour ½ cup of the boiled mutton and cook till all the water is evaporated. Do this again, until all the water is evaporated and the gravy has reached your desired consistency.

Now add the prepared mustard paste, mix and simmer for 2-4 minutes more.

Sprinkle the chopped coriander leaves on top of them and put off the flame.

Serve hot with steamed hot rice.