The grandfather clock on the old living room wall just stopped striking 11. Its a lazy Sunday morning and you’ve just finished your Sunday breakfast with luchi, cholar dal and sandesh. Already the dining room is filled with the smell of kasha mangsho from the kitchen. Now, this feels like a dream. The special meals of Sunday will always be missed, now that I’m thousands of miles away from home.
Pathar mangsho (goat meat) can easily be classified as a comfort food as well as an exotic Bengali dish. Some would say, why such a rich and spicy food be called comfort food. The answer is in the meal, garam garam bhaat (warm white rice) with pathar mangsho (mutton curry) and a slice of gandoraj lebu (lime)– do you want anything else from this world?
Kolkata is always related to the wonderful rasogolla and sandesh it has produced for more than a century now. But, Kolkata is also famous for its goat meat curry. The mutton curry from Shyambazar’s Golbari is one of the best, or probably the best mutton preparation you can ever have. The rich and spicy dark mutton curry can easily be the highlight of your week.
Previously I had quite a disappointing result prearing mutton. Either it turned out chewy, and the second time I was engrossed in my TV series, and the mutton got burnt to the point where I had to use a knife to scrap out the pieces from the vessel. So, this time anxious and determined I set to prepare mutton. I marinated the mutton overnight and slow cooked it for almost a couple of hours. The results was just awesome!
[your-recipe-will-show-here “Sunday Mutton Curry” 51]
Hot Tips – Mixing turmeric and salt together with the other spices in the marinade makes the mutton harder and it becomes a chewy when cooked. Papain, the enzyme release from raw papaya help to cook the mutton and make it softer. Also, the grated papaya gives an extra thickness to the gravy. The trick to cook mutton is to cook it over low flame.