Ingredients with Measurements:
- 1 lb. lamb or goat meat, cut into small pieces
- 1 cup kasha (buckwheat groats)
- 1 cup grated coconut
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, minced
- 2 green chilies, chopped
- 2 bay leaves
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. red chili powder
- Salt to taste
- 2 tbsp. mustard oil
- 3 cups water
Special equipment needed:
- Pressure cooker or heavy-bottomed pot with lid
Step-by-step instructions:
1. Rinse the kasha in cold water and drain. Set aside.
2. Heat the mustard oil in the pressure cooker or pot over medium-high heat.
3. Add the bay leaves, cinnamon stick, cardamom pods, and cloves. Fry for 30 seconds.
4. Add the onions, garlic, ginger, and green chilies. Fry until the onions are soft and translucent.
5. Add the lamb or goat meat and fry until browned on all sides.
6. Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
7. Add the kasha and grated coconut. Mix well.
8. Add 3 cups of water and mix well.
9. Close the pressure cooker or pot with a lid and cook for 20 minutes on medium heat.
10. Turn off the heat and let the pressure release naturally.
11. Open the pressure cooker or pot and check if the meat and kasha are cooked through. If not, cook for a few more minutes.
12. Serve hot with rice or roti.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Lamb or goat meat can be substituted with beef or chicken.
- Mustard oil can be substituted with vegetable oil or ghee.
- Kasha can be substituted with rice or quinoa.
- Grated coconut can be substituted with coconut milk or cream.
Variations:
- Add vegetables such as potatoes, carrots, or peas.
- Use different spices such as garam masala or curry powder.
- Add yogurt or cream for a creamier texture.
Tips and tricks:
- Rinse the kasha well to remove any dirt or debris.
- Brown the meat well for a richer flavor.
- Use fresh spices for the best flavor.
- Adjust the amount of water depending on the desired consistency.
Storage instructions:
Store leftover kasha mangsho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kasha mangsho in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the kasha mangsho in a bowl with rice or roti on the side. Garnish with fresh cilantro or chopped green onions.
Garnishes:
Fresh cilantro or chopped green onions.
Pairings:
- Rice or roti.
- Cucumber raita or tomato chutney.
Suggested side dishes:
- Steamed vegetables such as broccoli or cauliflower.
- Naan bread or pita bread.
Troubleshooting advice:
- If the kasha is too dry, add more water and cook for a few more minutes.
- If the meat is tough, cook for a few more minutes until tender.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Kasha mangsho is a traditional Bengali dish made with buckwheat groats and meat. It is a popular dish in West Bengal and Bangladesh.
Flavor profiles:
Savory, spicy, and nutty.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian