Hasher Mungsho Bhuna

I am quite new to Duck meat as long as my cooking is concerned. Though I have tried duck in various other restaurant, cooking is something that I have postponed for quite some time. May be I have tried some regular curry with it the way I made chicken curry, but this time I searched the net and made Hasher Mungsho Bhuna.

Though it is not the season, but the other day hubby brought some duck meat from his office area. Duck tastes great during winter and I have tried it before at home, but this time I got the recipe from a bangladeshi youtube channel and kept the name same as that mentioned in the channel. It is on the spicier side with loads of chili. You may adjust the heat as per your preference.

Hasher Mungsho Bhuna

Ingredients for Hasher Mungsho Bhuna

  • Duck meat – 1 kg
  • Onion – 4
  • Potato – 4
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Cumin powder – 1 tbsp
  • Coriander powder – 2 tsp
  • Red chili powder – 2 tsp
  • Salt and turmeric – as required
  • Green chili – 7-8
  • Dry red chili – 4
  • Kashmiri chili powder. – 1 tsp
  • Bayleaf – 4
  • Whole garam masala – cinnamon, cloves, green cardamom, black pepper – 2 tbsp
  • Cumin seeds – 1 tsp
  • Sugar – 1 tsp
  • Mustard oil for cooking.

How to make Hasher Mungsho Bhuna

Dry toast 2 bayleaf and half of the whole garam masala along with cumin seeds and black pepper. Once it is cooled down, grind it roughly.

Marinate the duck meat with salt, turmeric, chili powder, coriander and cumin powder, ginger garlic paste and some oil for atleast 30 minutes.

Heat mustard oil in a pan and fry the peeled potatoes with a pinch of salt and turmeric till golden brown. Keep aside.

In the same pan, add the remaining bayleaf and whole garam masala with few dry red chili. Let it change color.

Add the chopped onion and fry for 2 minutes.

Add the matinated duck and mix well.

Sprinkle some salt and turmeric along with kashmiri chili powder. Mix eell and continue cooking over low heat with the lid on for 30 minutes. Stir occasionally to avoid burning. The meat will release lot of water.

When the eater evaporates and oil starts coming out of the meat, add 2 cups of hot water. Pressure cook till the meat is soft.

Transfer it back to the pan.

Now add the ground roasted masala prepared earlier. Mix well.

Add the fried potatoes and continue cooking for 15 minutes. Oil will eeparate and come up.

Adjust the seasoning and add the sugar . Cook for 5 more minutes till the gravy reaches the desired consistency.

Slit lot of green chili and add it to the gravy. Mix well.

Serve hot with rice or roti.

Hasher Mungsho Bhuna
Hasher Mungsho Bhuna
Hasher Mungsho Bhuna
Hasher Mungsho Bhuna