Hing Mangsho (mutton with asafoetida)

Hing Mangsho (mutton with asafoetida)

Ingredients:

• 1 kg mutton (medium pieces)
• 200 gm yogurt
• 1 bay leaf
• 1 teaspoon asafoetida powder (hing)
• 1 tablespoon whole garam masala
  (ground)
• 2 tablespoon ginger paste
• 2 tablespoon cumin seed paste
• 2 tablespoon dried red chilli paste
• 4 tablespoon mustard oil
• 2 teaspoon turmeric powder
• 100 gm ghee (clarified butter)
• Salt and sugar according to taste
• 2 cup of hot water

Preparation:

1. Wash the mutton, drain the water properly and keep aside.
2. Marinate the mutton for an hour with yogurt, ginger-cumin-chilli paste,
   turmeric powder and mustard oil.
3. Heat the ghee in a pan, sauté the bay leaf, garam masala and asafoetida.
4. Add the marinated mutton and fry it properly.
5. Add salt, sugar and hot water and cook for 20-25 min in a heavy flame with cover.
6. When the gravy becomes thick and mutton becomes soft, turn off the gas.
7. Serve hot mutton recipe with Pulao or
   Mixed pulao
   or Vegetables
   fried rice.