Dum roshun morich mangsho

 

No I am not going to speak about the inevitable presence of depression around us. Rather, let's pledge to celebrate all festivals with everyone who form a part of our life. A bit of good doing goes a long way and feel blessed even if you can make only one person smile with your kindness. Such trying times have taught us how privilleged we are to enjoy more than two square meals a day and to have  a shelter above our  head. Let's remember the ones who don't and in our own small way light up their lives, their share of festivals as well.

Now now, I am done with heavy words of  advice. The festival of lights is almost upon us, about a week away. Since Kalilujo and Diwali in Bengali households can never be celebrated without the presence of red meat aka mutton, while the whole country follows vegetarian customs for auspicious Diwali, here I have come to your rescue staying true to my roots. Brush aside the ubiquitous  kosha mangsho this year, and add a new leaf to your repertoire. I promise you finger licking yumilicious with minimum toil in your kitchen. Double the recipe when the number of people increases in your guest list. 

Without much adieu, let's head straight into the recipe and get cooking. Shall we?

1. Clean and wash 500 gm mutton, cut into medium chunks on the bone. Keep aside.

2. In a bowl add 100 gms yoghurt + 2 tbsp mustrad oil + 1 tsp turmeric  paste and give a good mix. Add the cleaned mutton pieces to this paste  and marinate for atleast 2 hours. 

3. In the meantime, chop 2 onions finely.  Peel 8 fat cloves of garlic , pound 2" ginger with a tad bit salt and 2 green chillies. Mix 2tbsp (heaped) tomato paste with 2tbsp of water and keep aside. Peel and quater 2 medium size potatoes and keep them submerged in water till needed.

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4. In a small bowl mix the following spices:  1tbsp kashmiri red chilli powder + 2tbsp red chilli powder+ 1tsp turmeric powder + 1tbsp coriander powder with few tbsp of water. 

5. Now place your earthen pot on the flame and pour in about 4tbsp mustard oil. Once hot and fuming, add in 4 no green  cardamam(crushed) + 1 pc black cardamom (crushed) + 2 bayleaves + clove 4pc to the pot. As soon as it gets aromatic add in the choped onions amd fry till translucent.

6. Once the onion has changed in colours, add jn the pounded ginger + garlic cloves, and cook till mixed well. Next add in the tomato paste and the spices and cook them together on medium high flame till oil separates from the side. 

7. Time to add in the mutton and the quartered potatoes and bhuno or fry well, till completely  combined with the spices. Once oil appears on the sides and the water form the marinade evaporates, its a sign for you to add 2.5 cup hot water. Top with a handful of fried onions or beresta. And give a good mix. At this stage taste and adjust seasoning.

8. Take the pot off the hob, seal the mouth of the pot with a dough and press it down tightly leaving no gap for dum to escape. Place it back on the hob. Cook on high for 5 mins, then reduce the flame to medium-low and cook for 45 mins.

9. After 45 mins when your kitchen smells divine, you can be sure that the mutton is ready. Take it off the hob, unleash the cover and check for done-ness. If its done, finish  with 2tsp of ghee and 1tsp garam masala powder. Give  a good mix. Cover and keep aside till its time to serve.

10. I had this with steamed rice for a sunday lunch. It paired extremly well against the bland backdrop of rice, all the subtle flavours coupled with  the aroma of earthen pot came to life. I suppose this can be served home homestyle friedrice or yellow pulao as well.

I am quite sure, that you can't wait to cook this for family and friends. Well, I suggest diwali gathering as the perfect event for showing off a fragrant and wholesome recipe of this calibre. Not only because your guests will keep licking their fingers and sing parises in your name, but as this will not at all interfere with your time, the host will also be enjoying the gathering.  Minimal chopping and not much of stirring business. Like magic, this almost gets cooked on it's own. However, I guess I can hear your trepeditions and queries. Read on:

A. Even though the magic of earthen pot is unmatched, in it's absence a nonstick frying pan with a snug lid can come to your rescue. Ofcourse you will not get the aroma of earth intermingled with your mutton and gravy, but the food will turn out to be sumptuous. I can vouch for that.

B. Yes I agree, the quantity of chilli powder in this is substantial. But no worries. Feel free to adjust it according to your tastebuds. 

C. No you are not allowed to use garlic paste in this. The whole cloves of garlic  gets steamed and you are supposed to consume it with your gravy mixed with rice.

D. Do not even think of deterring from the mustard oil path. The dish will not even come together that way trust me.

I guess you all can let out that sigh of relief now! While festivals galore, and food forms such an instrinaic part of festivities, it is most  important to celebrate yourself as well. The host and not the foos is the life of any party. Remember that and now that crackers are banned this year owing to the prowing virus, I wish you all a pollution free Diwali

Be safe. May the festival of light, light up all dark corners of your mind.