Sunday, 21 June 2015


Mutton with Cauliflower, or Bengali style Phulkopi Mangsho is a tasty variation to the normal goat meat curry or should I say a fusion between mutton curry and mildly spiced aromatic phulkopir dalna ( a curry, spiced up with minimal ingredients, and without onion and garlic.
Needless to say this dish is a perfect winter warmer and comfort food but good to go in any season, really!! A bowl full of steaming hot curried meat and cauliflower served with some hot rice or roti, and you are in the food heaven. Not to forget some onion and cucumber salad, with a wedge of lime.
Adding cauliflower to curries such as fish or dalna is quite common in bengali cuisine. This time I tried my meat dish with my favourite winter veggie, apart from adding a beautiful flavour,cauliflower has its own nutritional benefit and more so the curry yields me more serves than just a meat or a fish dish.
To make Phulkopi Mangsho or Mutton Cauliflower Curry you will need :
600 grams of mutton diced ( goat meat)
1/2 large cauliflower cut into florets or 1 small
4-5 medium potatoes cubed
1 large or 2 small onions sliced thinly
1/2 a thumb size root ginger
3-4 cloves of garlic
4-5 red chillies
1 large tomato cut into wedges, or grated 
1/2 teaspoon of turmeric powder
11/2 teaspoon of red chilli powder
1/2 tablespoon of cumin powder
1/2 tablespoon of coriander powder
salt to taste, sugar to balance
mustard oil for cooking
dry roasted cumin and coriander powder to sprinkle before serving, a dollop of ghee to serve
chopped coriander leaves for garnishing
For Tempering:
Whole spices, 2-3 cloves, 3 -4 green cardamom, 1 medium stick of cinnamon
EQUIPMENTS Needed: A good size pressure pan, cooking spatula
Step 1: Rinse/clean your meat pieces under thin stream of tap water and set it aside.
Step 2:  Smear the cauliflower florets and potato cubes with salt, and a bit of turmeric and chilli powder and shallow fry them in batches until lightly brown, set aside. The cauliflowers should still remain crisp.

STEP 3: Make a coarse paste of ginger, garlic and red chilli with little mustard oil and salt
STEP 4: Heat mustard oil in a pressure pan and temper with the whole spices, when it sizzles, add the ginger garlic chilli paste.
Rinse your blender with around 1/2 cup warm water, and run on pulse. Reserve the water to be added later.
 STEP 5: Fry the paste in the hot oil until aromatic.
STEP 6: Add the meat pieces and fry until the meat changes color to brown on medium high flame

STEP 7:  Once the meat looks nicely brown and the ginger garlic paste changes color, now tumble in  the raw sliced onion to the meat and braise or bhuno ( meaning searing , or bruising the meat,  or koshano in Bengali) on high heat by constantly moving meat and spices from bottom of the pan towards the top. You may also add the dry spices, such as turmeric, red chilli, corainder and cumin. Mix, cover and cook at this stage with occasional stirs to avoid burning.
Once you see the onions have softened down and almost browned and the meat has started to release oil on the sides and is getting a dark brownish hue you may add the tomatoes, stir, cook covered for a while until the tomatoes have softened down and start to release all its juices,
STEP 8: add warm water you had reserved in the blender, and a little more as needed and set your pressure pan for atleast 4-5 whistles. You may add the potatoes at this stage too, or add with the cauliflowers.

STEP 9: Once done, allow the pressure pan to settle and cool down, remove lid carefully and add the cauliflower florets, and potatoes (if adding now), and cover lightly, and cook until the veggies are cooked through bringing your curry to a rumbling boil and turning off heat. Once cool, transfer to a serving bowl.
To serve sprinkle the roasted spices, add a dollop of ghee and garnish with coriander leaves if you like
Serve with hot rice or roti.

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