This green chili mutton has become very popular nowadays in Bengali restaurants in Kolkata. They make this dish with chicken also. After reading the ingredients you will wonder why spinach leaves? 6 blanched spinach leaves wont spoil the taste, rather it will give the curry a nice green color. Heat will only come from green chilies that's why there is no use of dry red chilies in this recipe. It's a delicious curry and best for summer days. Do try this in your kitchen and let me know how it turned out for you.
500 gms of mutton (curry cut pieces).
1 onion, finely chopped.
3 Tablespoons of onion paste.
1 Tablespoon of ginger garlic paste.
2 Tablespoons of yogurt.
4 - 5 green chilies.
1/4th cup of coriander leaves.
5 - 6 blanched spinach leaves.
Spice powder (1/4th Teaspoon of turmeric powder, 2 Teaspoons each of roasted coriander powder, cumin powder).
Salt and sugar.
1/4th cup of cooking oil.
2 cups of hot water.
Make a smooth paste out of green chilies, coriander leaves, blanched spinach leaves and little water. Increase the amount of green chilies as per your taste
Marinate the mutton with ginger garlic paste, yogurt and half of that green paste. Keep it in fridge for 3 hours.
Heat oil in a pan.
Fry the chopped onion for 5 minutes then add onion paste and cook another 5 minutes.
Add the marinated mutton and cook for 15 minutes.
Then add salt, pinch of sugar and all of the spice powder. Cook for 10 minutes.
Now add the hot water and cook until the meat becomes soft.
Then add the remaining green paste and cook until the gravy thicken, probably 5 minutes on high flame.
Your Green chili Mutton / Kanchalonka diye Mangsho is ready
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