Mangshor Curry

Name: Mangshor Curry (Bengali lamb curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: 14 ounces (400 grams) bone-in lamb, cut into 1-inch (2½-cm) pieces; 2 teaspoons fresh ginger paste; 1½ teaspoons fresh garlic paste; 1½ teaspoons red chile powder; 1 teaspoon ground roasted cumin; ½ teaspoon ground turmeric; 1 teaspoon table salt; 6 tablespoons vegetable oil; 5 medium potatoes, cut into 1-inch (2½-cm) cubes; 2 bay leaves; 4 medium red onions, sliced

Bengali lamb curry

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

While Bengalis are known for their amazing fish curries, their lamb curries are excellent too. This recipe uses only the basic ingredients, but the result is wholesome and steeped in flavor. Serve with luchi or steamed rice.

Ingredients

14 ounces (400 grams) bone-in lamb, cut into 1-inch (2½-cm) pieces
2 teaspoons f

Asia
India
West Bengal
Main course
Gluten-free
Spicy

Method

Put the lamb in a large bowl.
Add the ginger paste, garlic paste, chile powder, cumin, turmeric, and salt, and stir well. Cover the bowl with plastic wrap and set aside for 20 minutes.
Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the potatoes and sauté for 5 minutes or until lightly b