Lau Mangsho Mutton with Bottle Gourd

This is a very simple and humble dish. It’s a humble village dish that uses the most basic of spices and lets the Lau (wax guord ) become the sauce. It’s a delicate dish and the cooking method lets the meat shine.

Phase 1
1kg mutton
1kg lau chopped up
3 fresh tomotoes chopped
2 onions chopped
3 green chillies chopped.
2 tsp salt
1 tsp tumeric powder
2 tsp chilli powder
1 inch ginger rough chopped
7 cloves garlic rough chopped
Half cup water.

Phase 2
2 tbsp Oil
Fresh coriander
3 green chillies just slit
1 fresh chilli chopped.
1 tbsp cumin seeds.

Place all the ingredients in phase 1 into a pressure cooker or pan.
Give it good stir…bring to boil and cook covered on med stirring occasionally till your lau has become pulp and mutton is cooked as you like it and sauce is thick with oil raising to top. No water left.

I use a pressure cooker for 30mins…
Break up the odd bits of lau with back of spoon and rapid boil for about max 10mins to cook off liquid till oil splits…then its ready for phase 2.

Next heat oil…add cumin seeds till aromatic and changing colour…add slit chilles…cook for few seconds and add this to your mutton pan.
Now cook this for about 5mins till oil is splitting…take of heat.
Garnish with fresh coriander and chopped chilles. Serve.

You should have a thick sauce…the lau becoming much of your sauce.

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