Ingredients with Measurements:
- 1 lb. bone-in goat meat
- 1 cup kasha (buckwheat groats)
- 1 cup green peas
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 2 bay leaves
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala
- 1 tsp. turmeric powder
- Salt to taste
- 2 tbsp. mustard oil
- 4 cups water
Special equipment needed:
- Pressure cooker or Dutch oven
Step-by-step instructions:
1. Rinse the kasha in cold water and drain. Set aside.
2. Heat the mustard oil in a pressure cooker or Dutch oven over medium-high heat.
3. Add the cumin seeds and bay leaves and fry for 30 seconds.
4. Add the chopped onion and fry until golden brown.
5. Add the minced garlic, grated ginger, and chopped green chilies. Fry for 1 minute.
6. Add the goat meat and fry until browned on all sides.
7. Add the coriander powder, cumin powder, turmeric powder, and garam masala. Fry for 1 minute.
8. Add the kasha and green peas. Stir to combine.
9. Add 4 cups of water and salt to taste. Stir to combine.
10. Cover the pressure cooker or Dutch oven and cook for 25-30 minutes or until the goat meat is tender.
11. Let the pressure cooker release pressure naturally or let the Dutch oven simmer for another 10-15 minutes.
12. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 45-60 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Fiber: 6g
Sodium: 400mg
Substitutions for ingredients:
- Goat meat can be substituted with lamb or beef.
- Kasha can be substituted with rice or quinoa.
- Green peas can be substituted with any other vegetable of your choice.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use chicken instead of goat meat for a lighter version.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Rinse the kasha thoroughly to remove any dirt or debris.
- Fry the goat meat until browned on all sides for maximum flavor.
- Let the pressure cooker release pressure naturally to avoid overcooking the meat.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or roti.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a side of raita or cucumber salad.
Suggested side dishes:
- Naan bread
- Steamed rice
- Roasted vegetables
Troubleshooting advice:
- If the kasha is too dry, add more water.
- If the goat meat is tough, cook for a longer period of time.
Food safety advice:
- Make sure the goat meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kasha Mangsho is a traditional Bengali dish that originated in East India. It is a hearty and flavorful dish that is typically served with rice or roti.
Flavor profiles:
Savory, spicy, and earthy.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian