Kosha Mangsho is an almost dry spicy mutton curry cooked the Bengali Way. Almost all Bengalis have grown up licking their fingers to Kosha Mangsho's velvety gravy and biting into the juicy pieces of the meat. All families have their secret Kosha Mangsho recipe and each one is unique in a way but every dish tastes heavenly. Here is my version of this dish, which I have discovered accidentally. When I was cooking a mutton preparation, my pressure cooker didnot whistle properly and I end up with succulent pieces of soft mutton wrapped up in a spicy gravy.
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Beat the curd with 1 tbsp flour. Chop half of the onion and keep aside. Make paste of rest of the onions, ginger, garlic, green and red chilli.
Massage the mutton with all the paste with Lemon juice, Pinch of salt and turmeric. Keep it refrigerated for 3-4 hours, preferably over night.
Rub the potatoes with pinch of turmeric powder and salt. Fry the potatoes till golden. strain and keep aside.
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Add the sliced onion and fry them brown. Strain from oil, cool down and make a paste.
Heat mustard oil in a pan.Add bay leaves and whole garam masala and sugar. Fry till it start smelling and colour of the sugar changed.
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Add the marinated mutton pieces. and fry them nicely till they turned into light brown colour.
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Make a paste of the cumin, coriander, red chilli and turmeric powder with a little water. Add them and the chopped tomatoes and fry for some few more minutes.
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Add the fried onion paste, some more mustard oil and Mix well. Reduce the flame to low. Pressure Cook till the mutton are almost done.
Add the fried potato pieces and get a final whistle. Sprinkle some water (this moisture will help the potatoes get cooked faster. Add a spoonful of ghee at the end. Serve immediately.
Ingredients:
- Mutton - 1.5 kg
- potatoes - 3 big (cut into querters)
- Onion - 500 gms
- Garlic - 100 gms
- ginger - 100 gms
- green chilli - 4-5 pieces
- red chilli - 4-5pieces
- raw papaya paste - 1 tbsp
- Tomato Puree - 1 tbsp
- Lemon juice - 1.5 tbsp
- Curd - 200gm
- Maida - 1 tbsp
- sugar - 1 tbsp (for caramelisation)
- salt - as per taste
- Jeera powder - 1.5 tbsp
- Dhania powder - 1.5 tbsp
- Turmeric powder - 1.5 tbsp
- kashmiri mirch powder - 1.5 tbsp
- whole garam masala
- bay leaves - 4-5 small
- garam masala powder - 1 tsp
- Ghee - 1tbsp
- Mustard Oil
Beat the curd with 1 tbsp flour. Chop half of the onion and keep aside. Make paste of rest of the onions, ginger, garlic, green and red chilli.
Massage the mutton with all the paste with Lemon juice, Pinch of salt and turmeric. Keep it refrigerated for 3-4 hours, preferably over night.
Rub the potatoes with pinch of turmeric powder and salt. Fry the potatoes till golden. strain and keep aside.
Add the sliced onion and fry them brown. Strain from oil, cool down and make a paste.
Heat mustard oil in a pan.Add bay leaves and whole garam masala and sugar. Fry till it start smelling and colour of the sugar changed.
Add the marinated mutton pieces. and fry them nicely till they turned into light brown colour.
Make a paste of the cumin, coriander, red chilli and turmeric powder with a little water. Add them and the chopped tomatoes and fry for some few more minutes.
Add the fried onion paste, some more mustard oil and Mix well. Reduce the flame to low. Pressure Cook till the mutton are almost done.
Add the fried potato pieces and get a final whistle. Sprinkle some water (this moisture will help the potatoes get cooked faster. Add a spoonful of ghee at the end. Serve immediately.
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