Raw mango adds a refreshing twist to marinated mutton pieces simmered in a flavourful gravy. Serve hot with hot paranthas.

MANGO GOSHT

Ingredients

1 medium raw mango, peeled and sliced
600 grams boneless lamb or mutton, 1 inch pieces
Salt to taste
1 teaspoon dry mango powder (amchur).
3/4 cup yogurt.
1 tablespoon ginger paste.
1/2 teaspoon turmeric powder.
3 tablespoons oil.
1 teaspoon mustard seeds.
4-5 cloves.
1 inch cinnamon stick.
8-10 curry leaves.
3 big onions, grated.
1 tablespoon coriander powder.
1 tablespoon red chilli powder.
Sliced fresh coriander leaves for garnish.
Paranthe to serve.

Technique.

1. Marinate the mutton pieces in a mix of salt, dry mango powder, yogurt, ginger paste, and turmeric powder for one hour, preferably in the fridge.
2. Heat oil in a kadai. Add mustard seeds, curry leaves, cloves and cinnamon. Once mustard seeds splutter. Include onions and sauté till onions are clear.
3. Add marinated meat pieces and cook on high heat for 3-4 minutes, stirring continually.
4. Include coriander powder, red chilli powder and raw mango pieces. Stir and prepare for 1-2 minutes. Include 2 cups of water and give a boil. Cover the pan and let it simmer for 40-45 minutes or till meat pieces are done.
5. Transfer in a serving bowl, garnish with coriander leaves.
6. Serve hot with paranthe.

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