Recipe Of The Week!!

”Murshidabad Mangsho Jhol (Australian lamb Curry) ”

Special Mention:
Many thanks to Indranil for sharing his very delicious, flavour packed recipe. He was kind enough to not only share this delight with us but also a brief history of the culinary delight posted below as our recipe of the week.

History:

Murshidabad was the capital of Bengal where traders such Danish , French and the Portuguese came from all over the globe. Other then muslin and silk , indigo were exported all over the globe. And one of the local dish that I loved during my stay at this historic place was Murshidabad mutton curry.Murshidabad was a global town where traders and local were very busy with trade and commerce. The Sultanate from Ottoman Empire came Mughals came and disappeared into history. The Portuguese came and went. The Dutch came and went. The French came and went. The invading Afghans and the Persians came and disappeared. The British came, lasted a while but were also sent back. Possible they all had a taste of Murshidabad mutton curry. For convince, the mutton was boiled first. This could feed busy people on the go.

Ingredients:

• Mutton or tender lamb

• 2 cups of water

• Salt

• Mustard oil

• Bay leaves

• Cloves

• Green Cardamom

• Black cardamom

• Fennel seeds

• Cumin seeds

• Dry red chillies

• Onion

• Fresh ginger

• Fresh garlic

• Cut potatoes

• Coriander powder

• Turmeric Powder

• Red chilli powder

• Cumin powder

• Tomatoes

Method:

1. Pressure cooked the Australian lamb with 2 cups of water and 2 tsp salt until 80% cooked in a pressure cooker. Remove the cooker from heat and keep aside.

2. Heated mustard oil in a pan.Mustard oil heating in a pan.

3. Once the oil is hot, added aromatic Indian Spice Bar bay leaves, cloves, green cardamom to the black cardamom, fennel seeds, cumin seeds and dry red chillies.

4. Cracked them in hot oil for a few seconds.

5. Onion added and fried until they turn slightly browns

6. Fresh ginger garlic from Dural were blended in a paste added to the onion.

7. Add Potatoes.

8. Indian Spice Bar gourmet coriander powder, turmeric powder and red chilli powder were added to cumin powder

9. Salt added and cook for 2-3 minutes

10. 1/2 cup water added and covered the pan

11. Cooked until potatoes are softened

12. Freshly chopped tomato from Rocks Market, Sydney was added as finishing touch.

13. Cooked Australia lamb was added with broth and cooked for 15 minutes on low heat.

Note from our very own chef:
Listen to Australian youth orchestra playing Glinka,Mikhail - ‘ Ruslan and Ludmila, I did my Murshidabad mangsho jhol to serve for a perfect winter Sydney Sunny afternoon. Add to that is home made Cooch Behar jeera rice and Malda mango chantey. To end the afternoon it was time for Bengal Club ‘s Grand Mariner Soufflé : Classic Orange Soufflé.

If you have a recipe that you would like to share, please send in your yummy entries at info@indianspicebar.com

We look forward to celebrating your food here!