This a very popular dish of Bengal usually made with different types of fishes. Here I have made it with mutton and cooked it in a bit different way. First the mutton has to be marinated well for 4 to 5 hours and then it has to be half cooked in a pressure cooker and again cooked with mustard paste, mustard oil, salt, turmeric powder and green chillies till it is tender. It taste delicious with hot steamed rice.
To Marinate the Mutton
1 kg Mutton pieces
1 cup Curd
1 Onion paste
1 tbsp Garlic paste
1/2 tbsp Ginger paste
1 tbsp Chilli paste
Salt to taste
Marinate all the above ingredients and keep it aside for 4 to 5 hours.
To make the Shorshe Mangshor Bhappa
5 to 6 Green chillies slit
Salt to taste
1 tsp Turmeric powder
1/2 cup Mustard paste (3 to 4 tbsp Mustard seeds ground with little water)
1/4 cup Mustard oil
Press cook the mutton without adding any water. Give 2 whistles. After the pressure releases. Remove the cover. Add the mustard paste, salt, turmeric powder, mustard oil and green chillies. Stir it. Give another 3 to 4 whistles or until the mutton has become tender. Let the pressure release, remove the cover. Let it stand for 10 minutes before serving it hot with rice.
P. S. While buying the mutton, please remember to buy tender mutton.. After the mutton is cooked and eaten with rice, the mutton should be soft enough to melt in your mouth.
Before grinding the mustard seeds, soak the seeds in water for 30 minutes and then grind them. Strain the paste before using it.