Kosha Mangsho! Chunks of goat meat slow-cooked in yoghurt gravy with flavourful spices until dark and fall off the bones soft is a labour of love.
Prep Time1 hourhr
Cook Time3 hourshrs
Total Time4 hourshrs
Course: Main Course
Cuisine: Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
500 to 550gramsmuttonbone-in (goat meat or lamb meat)
For the marinade
1medium-sized red onion
½teaspooncumin powder
½teaspoonturmeric powder
¼cupyoghurt
¼teaspoongaram masala
3 to 5garlic cloves
For tempering
1tablespoonmustard oil
2dry red chillies
3bay leaftorn into small pieces
1black cardamom
5green cardamom
5cloves
1-inchcinnamon stick
For the gravy
2large red onionssliced thinly
1tablespoonginger garlic paste
4green chillieschopped
½teaspooncoriander powder
½teaspooncumin powder
½teaspoonred chilli powder
½cupwhisked full-fat yoghurt
salt to taste
a pinch of sugar
hot wateras required
1large potatooptional
3green chillies
1teaspoonghee
INSTRUCTIONS
Grind together the marinade ingredients into a smooth paste.
1 medium-sized red onion, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ¼ cup yoghurt, ¼ teaspoon garam masala, 3 to 5 garlic cloves
Marinate the meat pieces with ground marinade paste. Keep aside for a minimum of 1 hour or overnight in the fridge.
500 to 550 grams mutton
Heat mustard oil in a thick-bottomed kadai on low to medium flame and add all the whole spices. Saute until fragrant.
1 tablespoon mustard oil, 2 dry red chillies, 3 bay leaf, 1 black cardamom, 5 green cardamom, 5 cloves, 1- inch cinnamon stick
Add sliced onions and saute on medium flame until browned for about 7 to 10 minutes.
2 large red onions
Add ginger-garlic paste and green chillies and sauté for 4 to 5 minutes.
1 tablespoon ginger garlic paste, 4 green chillies
Add all the spice powders and saute for another 10 minutes.
½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon red chilli powder
Add marinated meat along with the whisked yoghurt and cook covered for 10 minutes.
½ cup whisked full-fat yoghurt
Keep stirring in between to prevent burning from the bottom of the pan until there is no visible liquid floating.
Add one cup of hot water, a pinch of sugar and salt to taste. Cover and cook the meat on low to medium flame.
salt to taste, hot water, a pinch of sugar
For the next 1 to 2 hours, splash water, cover and cook on low flame, stir, scrape the bottom and sides, and cook until the meat is completely cooked and starts to become dark in colour.
You can add a large potato cut into large chunks towards the last 15 minutes and continue cooking so that the potato stays in shape by the end of the process.
1 large potato
When the mutton pieces are fully cooked, and soft and dark, then add enough hot water to make the curry as per your desired consistency and bring to a boil. If serving with rice, add more water and if serving with flatbreads add less water to make a thick gravy.
hot water
Stir in some slit green chillies and ghee. Transfer to serving bowl, garnish with fresh cilantro and serve hot with rice or roti.