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Friday, 27 March 2015

Kosha Mangsho (Mutton Curry - Bengali Style)


          This is a very popular and an authentic Bengali style Mutton Curry known as Kosha Mangsho. Kosha means frying the marinated mutton on low flame till dry before adding the water. Mangsho means Mutton / Lamb. 

          It is a spicy dry gravy which is either had with rice, pulao or any Indian bread. This dish is an all-time favourite of any Bengali and is a must have on any weekend lunch or dinner. It is slow cooked to perfection in mustard oil and other aromatic spices.






  • 500 gms. Mutton on bones, cubed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tbsp. mustard oil (for marination)
  • 2 tbsp. yoghurt
  • 1 tbsp. ginger paste
  • 1 tsp. garlic paste
  • 2-3 tbsp. mustard oil (for cooking)
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 3 onions, chopped
  • 1 tsp. sugar
  • onion slices, lemon wedges & coriander leaves to garnish


          Marinate the mutton with all the ingredients starting from salt to garlic paste for a minimum of 2-3 hours, preferably overnight.

          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Then add the onion and sugar and fry till light brown. Add the marinated mutton and continue to fry on low flame till dry.

          Add 1 1/2 cups water and pressure cook on high flame for 1 whistle. Then cook on low flame for 20-25 minutes.

          Simmer further and reduce the gravy to a thick consistency. Garnish with onion slices, lemon wedges and coriander leaves. Serve hot with either rice, naan or paratha.




                          Temper the oil with bay leaves, cinnamon, cardamoms and cloves.
                                     


                           Add the onion and sugar and fry till light brown.



                           Add the marinated mutton and cook on low flame till dry.
                           Add water and pressure cook.




                          Serve, garnished with onion slices, lemon wedges and coriander leaves.
                                        




          
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