Shorshe Mangsho bhape

Bengali people when they have mutton or cook mutton the usual way is to cook a curry which could be way too spicy or medium but the consistency of the curry would be medium to running. I thought to myself that I should cook mutton with mustard paste and do a steam rather than cook like a curry. Make it more dry. So yesterday I cooked with mustard paste and I steamed. The taste was of a different level altogether.

Course – Main Meal

Cuisine – Indian (Bengali)

Author – Madhu’s Kitchen

Serves -2 people

Difficulty level – Easy

Preparation time -1 hr 20 mins, Cooking time -45 mins


500 gms mutton on bones

1/2 cup yoghurt

1/4 cup mustard oil

2 Tbsp mustard paste

1 Tbsp garlic paste

2-3 green chillies

Salt as per taste

2 cups water


In a bowl add the mutton pieces and marinate with yogurt and garlic paste and set aside for 1 hour. In a wok add the marinated mutton, add water and bring it to boil. Let the mutton get completely boiled. Set aside to cool. Add mustard paste, mustard oil, green chillies and salt and bring it to steam. Steam until oil comes to the surface. Set aside and enjoy with Paratha or Roti or Naan

Shorshe Mangsho Bhape or Mutton in Mustard paste steam
Marinate mutton
Mustard paste
Boil in water
Boiling continues
Further boiling continues
Oil comes to the surface
Green chillies added with mustard paste
Oil comes to the surface
Enjoy Shorshe Mangsho Bhape 😊

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