Kosha Mangsho : Spicy Mutton Curry |Cooking|

Kosha Mangsho is a very popular and favorite dish among the Bengalis. We, Bengalis love non-veg food, be it fish or meat and mutton is the most favorite for many. So when mutton is prepared in a spicy rich curry, it cannot go wrong.

When India wins the match, the chosen soccer club wins the trophy ,the boy at home scores the highest marks or when it is just raining outside, Kosha mangsho is there for dinner. We do not need any reason or occasion to prepare this. Even the big restaurants have this dish in their menu. The dish goes well with roti, paratha, pulao or just steamed rice and it is quite easy to make.

Some like to keep the gravy completely dry but I like to keep a thick gravy. Kosha mangsho is very rich and spicy dish with oil oozing out from the gravy. When paired with mishti pulao it tastes best. The sweetness of the pulao compliments the heat from the gravy.

For the upcoming Naba Barsha you may try this at home along with mishti pulao, a match made in heaven. So give it a try if you haven’t yet and enjoy with your family.

Tips:

If you marinate the mutton overnight you may cook the meat in the kadhai itself. The cooking time may increase but the taste will be great.

Some more non-veg Bong favorites :

Mutton Rezala

Doi Ilish

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KOSHA MANGSHO : SPICY MUTTON CURRY

YIELD: 5-6 Servings
PREP: 2 hrs 0 min
COOK: 60 mins
READY IN: 3 hrs 0 min

Kosha mangsho is very rich and spicy dish with oil oozing out from the gravy. When paired with mishti pulao it tastes best. The sweetness of the pulao compliments the heat from the gravy.

INGREDIENTS

2 pound mutton or goat meat
2 large onions chopped
1 bulb garlic ground to paste
1 small knob ginger ground to paste
3 tablespoons plain yogurt
2 teaspoons salt or to taste
2 teaspoons turmeric powder
5 tablespoons mustard oil
2 small bay leaves
2 pieces green cardamoms crushed lightly
1 big cinnamon stick
2-3 pieces cloves
1 big black cardamom crushed lightly
2-3 pieces green chilies slit
1 teaspoon sugar
1 teaspoon red chili powder
2 teaspoons Kashmiri chili powder
1 teaspoon coriander powder
2 teaspoons cumin powder
1 teaspoon garam masala powder

INSTRUCTIONS

1. Wash the meat very well. In a bowl add the ginger and garlic paste, yogurt, salt, red chili powder, turmeric powder and 1 tablespoon of mustard oil. Mix all the spices well and then add in the meat in the marinade. Cover and keep in the refrigerator for at least 2 hours or overnight.
2. After at least two hours of marinating the meat , heat a kadhai and add the remaining oil. Add in the crushed green and black cardamom, cinnamon stick, cloves and bay leaves in the hot oil. When the oil is fragrant, add in the chopped onions and the sugar. The sugar will help the onions to caramelize fast and give a rich deep color to the final dish.
3. When the onions are brown add the marinated mutton pieces and stir. Add the coriander-cumin powder,Kashmiri red chili powder, slit green chilies and mix.Keep the heat in medium and continue to stir in between. The mutton will release some water and continue to cook. After 20 minutes the meat will be partially cooked and oil will start to separate from the sides of the pan.
4. In a pressure cooker add 1 cup of water and bring it to a boil. Now add the mutton pieces along with the gravy mix. Close the lid and cook at high heat till 2 whistles, reduce the heat to medium and cook for 10 minutes. Switch off the flame and let it sit for 10 minutes or until the pressure is released. Open the lid and give it a stir. Add in the garam masala powder and mix in well. Mutton kosha is ready.
5. Serve hot with steamed rice or mishti pulao.