Have you ever tried kancha aam diye mangsho? If not, then I suggest you buy a couple of green mangoes and mutton and make it today. It’s summer after all and this recipe of aam mangsho is not too rich and is so flavourful that you would like to make it repeatedly

A very good friend of ours, Priyadarshini Chatterjee used to have a blog years ago with all her experimental recipes. Long back, when we started blogging, I had once cooked her kancha aam diye mangshor recipe and it was a super hit at home. After a couple of years, when I went back to look for the recipe, Priyadarshini informed me that she had lost her blog and all the recipes too.

Well, I roughly remembered the spices she used and then I made my own version of aam diye mangsho. It is a must-have for us in summer. It works very well for dinner parties and the best part is that you can serve this with roti, paratha, luchi or rice. Goes well with anything.

How to make kancha aam diye mangsho?

You will need goat meat for this. There are very few spices used, so good fatty goat meat works well with this recipe. At first, you have to dry roast half a tsp of cumin seeds with 6-7 fenugreek seeds. Then using a mortar and pestle, crush the roasted spices. Marinate the mutton pieces with ginger garlic paste, turmeric powder and mustard oil overnight or for a couple of hours. I prefer cooking mutton in a pressure cooker unless it is a recipe that demands slow cooking. The pressure cooker is a lifesaver. Heat mustard oil in a pressure cooker and break a couple of dry red chillies into the hot oil.

After that, add the mutton and fry the mutton over high heat to render the fat. Once the mutton has browned, add slices of mangoes, sliced onions, salt, sugar and the roasted spice powder. Sprinkle a little bit of water and keep stirring and frying the spices. Then you have to add a cup and half of hot water, give it a boil, and cover and cook the mutton. Once done, adjust the salt and sugar, you can add a few green chillies if you want to. That’s it- a very simple recipe. To give it an added spunk, you can drizzle a tsp of mustard oil in the end.

 

You can also try these very simple mutton recipes for summer:

  1. Keema Bhindi
  2. Peshawari Namkeen Gosht

In case you are adveturuous you can try out these also

  1. The unique Niramish Mangsho 
  2. The evergreen classic of Mangshor Jhol 
  3. How can one forget the evergreen classic – Kosha Mangsho 

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kancha aam diye mangsho

Kancha aam diye mangsho | Mutton with green mangoes

With the least amount of spices and the flavour and texture of green mangoes, this is a very easy and summery mutton recipe
Prep Time 15 mins
Cook Time 45 mins
Course Main Course, Meats other than chicken and fish, Non Vegetarian
Cuisine Bangladeshi, Bengali, Indian
Servings 4 people

Ingredients
  

  • 1 kg mutton on bone
  • 1 large green mango or two small mangoes
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp turmeric powder
  • ½ tsp cumin seeds
  • 6-7 nos fenugreek seeds methi
  • 2-3 nos dried red chillies
  • ½ tsp red chilli powder
  • 1 large onion
  • 2 tbsp mustard oil
  • 2-3 tsp sugar
  • salt to taste

Instructions
 

  • You will need goat meat for this. There are very few spices used, so good fatty goat meat works well with this recipe.  
  • Marinate the mutton with turmeric powder, ginger paste, garlic paste and one tbsp of mustard oil for at least a couple of hours.
  • Peel and discard the skin of the mangoes and cut it into quarters lengthwise. discard the stone.
  • Dry roast half a tsp of cumin seeds with 6-7 fenugreek seeds. Then using a mortar and pestle, crush the roasted spices.
  • Heat the balance mustard oil in a pressure cooker and break a couple of dry red chillies into the hot oil.
  • After that, add the mutton and fry the mutton over high heat to render the fat. Once the mutton has browned, add slices mangoes, sliced onions, salt, sugar, red chilli powder and the roasted spice powder. Spr
  • Sprinkle a little bit of water and keep stirring and frying the spices. Then you have to add a cup and half of hot water, give it a boil, and cover and cook the mutton.
  • Once done, adjust the salt and sugar, you can add a few green chillies if you want to. To give it an added spunk, you can drizzle a tsp of mustard oil in the end.
Keyword bengali mutton recipe, easy mutton recipe, goat meat with green mango, kancha aam diye mangsho, meats other than chicken and fish, mutton recipes, summer recipe