The Best Bangladeshi Mangsho Bhuna Recipe

mutton

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than mutton.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Heat the cooking oil in a large pan.

Add cinnamon, cardamom, peppercorns, and cloves. Sauté until aromatic.

Add sliced onions and sauté on medium heat until they turn light brown.

Add water (room temperature), red chili powder, and turmeric powder. Sauté for 2-3 minutes until the raw smell of the spices dissipates and oil begins to surface.

Stir in the garlic and ginger pastes. Sauté for 30-40 seconds.

Mix in plain yogurt until the oil separates.

Add the meat (beef or mutton) and mix well with the spices.

Season with salt and add mustard oil. Continue to sauté over medium heat for about 5 minutes.

Pour in hot water, cover the pan, and cook on medium-low heat for 50-55 minutes, stirring occasionally.

Once the meat is tender, stir in fried onions, alubukhara, cumin, garam masala, white pepper powder, tomato sauce, raisins, and powdered milk. Mix thoroughly.

Add nut paste and ghee. Mix well until you see the gravy beginning to form.

Adjust the consistency by slowly adding up to ¼ cup of water if needed.

Before covering, add green chilis.

Cover and simmer on low heat for an additional 10 minutes.

Serve this rich and flavorful Mangsho Bhuna with pulao, paratha, or roti.

Cooking Techniques

Equipment Needed

Spice Level: