Posola Patha Mangsho
Non-Vegetarian Recipes

Posola Patha Mangsho – Mutton with Banana Stem from Babita’s Kitchen

In Assamese cuisine, posola is a traditional item extensively used. Posola is the tender part of a banana stem, prepared by peeling off the bark and retaining the inner part.

Today let us try a recipe prepared from posola and mutton, contributed by our guest author, Babita. We bet the recipe will tickle your taste buds.

Mutton with Banana Stem

Posola Patha Mangsho

Course Main Course
Cuisine Assamese Cuisine, Bengali Cuisine, Indian
Servings 4 Person


  • 500 gm Mutton Cut into Pieces
  • 2 Cup Posola (Banana Stem) Chopped
  • 2 Medium Size Onion Sliced
  • 2 tbsp Ginger Garlic Paste
  • 3 Green Chillies Sliced
  • 1 Bay Leaf
  • 1 tbsp Cumin (Jeera) Powder
  • 1 tbsp Garam Masala Powder
  • 1/2 tbsp Turmeric (Haldhi) Powder
  • 1/2 Cup Coriander Leaves Chopped
  • 50 gm Mustard Oil
  • Salt To Taste


  • Clean and wash mutton properly. Drain all the water from it.
  • Heat oil in a pan.
  • Add bay leaf and onion. Fry till onions become golden brown.
  • Now, add ginger garlic paste and sliced green chillies.
  • Fry till oil separates.
  • Add mutton. Season with turmeric powder and salt. Stir well. Continue cooking for 10-15 minutes in low to medium flame.
  • Now, add posola and cumin powder. Mix properly and cook for another 10-15 minutes.
  • Add 1-2 cups of hot water. Cook till all the excess water dries up and the gravy becomes thick.
  • Before removing from fire add garam masala powder. Mix well.
  • Garnish with chopped coriander leaves.


Serve hot with plain rice.
Enjoy and Bon App├ętit!!

A housewife and a cookaholic!!!

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