MANGSHO (LAMB CURRY IN MUSTARD OIL)
A recipe traditional to eastern India, where the most popular cooking medium is mustard oil.

INGREDIENT:
Lamb (pieces) - 1 kg.
Ginger paste - 10 gm.
Chilli powder - 5 gm.
Garam-masala - 10 gm.
Cinnamon - 3 gm.
Cardamom - 3 gm.
Cloves - 2.5 gm.
Turmeric - 5 gm.
Bay leaves - 2/3 nos.
Potatoes (medium size) - 200 gm. (cut into large cubes)
Onion(large)-250gm.
(chopped)
Ghee - 12.5 gm.(clarified butter)
Mustard oil - 40 ml.
Sugar - 4 gm.

Salt To taste.
Separate oil for deep-frying potatoes.

METHOD:
Rub lamb pieces with raw mustard oil and half chopped onions, and keep aside. Rub salt on potatoes, and deep fry in wok, to golden brown.Keep aside. Heat 2 tbspn. of mustard oil in a pan, add bay leaves, cardamom, cinnamon, cloves and garam-masala. When these begin to splutter, add remaining onions, ginger paste, turmeric and red chilli powder, and fry till onions turn soft. Add lamb and sugar, and continue to fry on low heat, till meat becomes reddish brown in colour. Pour 2 cups of warm water and salt, and bring to boil. Cook till meat is tender. Heat ghee , and pour over meat. Garnish with potato cubes, and serve hot with boiled rice.
Time taken -- 45 min.
Serves -- 6.