Bengal x Japan
Kosha mangsho donburi
Sunday mutton, Tuesday bowl. Slow cooked Bengal, served Tokyo style.
110 minTime
52 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original768kcalsame
52 gproteinsame
6 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rub the mutton with curd, half the ginger garlic paste, chilli, turmeric and 1 tsp salt. Rest 30 minutes.
- 2Heat the mustard oil in a heavy pot on high heat until it smokes lightly, then lower to medium. Fry whole spices and sugar until the sugar caramelises.
- 3Fry two thirds of the onion for 12 minutes on medium heat. Add the remaining ginger garlic paste, then the mutton. Bhuno, stirring often, 25 minutes.
- 4Add the potatoes, cumin and 1 cup hot water. Cover and cook on low heat 40 minutes until the mutton is tender and the gravy is thick.
- 5Meanwhile rinse and cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 6Toss the remaining onion with vinegar and a pinch of salt and sugar. Boil the eggs 6 1/2 minutes, cool in ice water and peel.
- 7Finish the mutton with garam masala. Spoon over bowls of rice and top with halved eggs, pickled onion, green chilli, spring onion and sesame.
Serve it like this
Pack rice into a deep bowl, spoon mutton over half with gravy pooling, nestle a potato beside it and set the halved egg yolk up. Finish with pink onions, green chilli and sesame.
