Kosha Mangsho (Spicy Mutton Curry)
Kosha Mangsho a Bengali spicy mutton curry.......
Bengali Cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West Bengal and Bangladesh. It has very large native Bengali population and share this cuisine.It's a known fact that most of the Bengalis have grown up licking their fingers to Kosha Mangsho's velvety gravy and biting into juicy pieces of the meat,
cooked lovingly by their grandmothers and mothers.
I tried making this recipe searching over internet, on demand of one of my page member, and I was completely unaware of this recipe. As I said it's a daily learning experience for me, enjoyed making and eating to the fullest Alhumdulillah!! :)
1) Mutton with bones 1/2kg
2) Onions 2 medium finely chopped
3) Tomato 1 medium finely chopped
4) Ginger 1 inch very finely chopped
5) Garlic 3 cloves very finely chopped
6) Red Chili powder 1tsp
7) Turmeric powder 1/2 tsp
8) Bay leaves 2
9) Cardamoms 3
10) Cloves 3
11) Green chilies 2
12) Cumin powder 1tsp
13) Coriander powder 1/2 tsp
14) Garam masala 1/2 tsp
15) Sugar 1/2 tsp
16) Ghee 1tbsp
17) Salt to taste
18) Mustard oil 2 tbsp (I used vegetable oil)
19) Coriander leaves for garnishing
20) Lemon juice 1 tsp
21) Yogurt 1/2 cup
1) Heat oil in deep pan, add bay leaves, cardamoms and cloves. Let it splutter for few seconds, add ginger, garlic and onions. Saute till the onions turn light golden in color.
2) Add chopped tomato, turmeric pdr, cumin pdr, chili pdr, coriander pdr, beaten yogurt, sugar and give it a mix. Allow it to cook for couple of minutes.
3) Now add mutton, salt and add 1 cup of water (depending on how much gravy you want) and cover the pan. Let the mutton cook till it gets soft and succulent.
4) Stir occasionally in between and add little more water if it gets too dry or starts sticking at the bottom of the pan.
5) Once the mutton is cooked, add ghee, green chilies and garam masala powder. allow it to cook for few more mins.
6) Add freshly chopped coriander leaves and squeeze little lemon juice just before serving.
7) Serve hot with steamed rice or luchi (pooris)