Kosha Mangsho
Mutton slow-cooked in a rich gravy with whole spices until darkens and falls-off-the-bones soft that melts in your mouth is indeed a labour of love. A finger-licking delicious Bengali mutton curry from the state of West Bengal served with rice or roti.
Servings: 3 people
Calories: 309.8kcal
Ingredients
- 500 to 550 grams mutton bone-in (goat meat or lamb meat)
For the marinade
- 1 medium onion
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ¼ cup yoghurt
- ¼ teaspoon garam masala
- 3 to 5 garlic cloves
For tempering
- 1 tablespoon mustard oil
- 2 dried red chillies
- 3 bay leaf torn into small pieces
- 1 black cardamom
- 5 green cardamom
- 5 cloves
- 1- inch cinnamon stick
For the gravy
- 2 large red onions sliced thinly
- 1 tablespoon ginger garlic paste
- 4 green chillies chopped
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- ½ cup whisked full-fat yoghurt
- salt to taste
- 1 pinch sugar
- hot water as required
- 1 large potato optional
- 3 green chillies
- 1 teaspoon ghee
Instructions
- Grind together the marinade ingredients into a smooth paste.1 medium 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 dried 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, 1 pinch 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.3 green chillies, 1 teaspoon ghee
Nutrition
Calories: 309.8kcal | Carbohydrates: 25.37g | Protein: 21.57g | Fat: 14.81g
