Monday, March 11, 2013

This one for the mutton lovers -Kosha Mangsho

Mutton curry for sunday lunch has been a ritual in our family for a long time now. Its is not something one could eat often thus reserved to special days or lazy sunday afternoons as is the case with us. But a good mutton curry always depended on the kind of meat one would buy.Many sunday mornings I have accompanied dad to the local butcher and try and learn the ways to buy good mutton. The tradition has kind of continued in my household too and almost every sunday afternoon we end up gorging on some yummy mutton curry. The most favourite recipe in ours ( as is in most Bengali households) is the Kosha Mangsho or dry sauteed mutton cooked with an array of spices. Everybody must have their own twist to it and so do I! Sharing with you my version of the Kosha Mangsho.

Ingredients :

Mutton pieces  - 500 gms ( If you have a local butcher then insist on the thigh /raan portion )

Potato - 3 medium cut into halves ( this is THE MOST important ingredient if you ask me ! )

Onion  - 2 med finely sliced

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Turmeric - 1 tsp

Coriander powder  - 1 tbsp

Cumin powder - 1 tbsp

Chilli powder - 2 tsp ( adjust acc to taste )

Kashmiri chilli powder - 2 tsp

Curd - 2 tbsp

Salt - tp taste

Sugar - 1 tsp

Garam masala powder - 2 tsp ( this is simply crushed green cardamom,cinnamon and cloves

Bay leaves - 2 nos

Mustard oil - 4 tbsp

Fried onion slices - 2 tbsp


Clean and wash the mutton pieces.

In a heavy pan ( or the pressure cooker ) add the oil . Once the oil heats up, add the halved potatoes and fry till golden brown. Remove from oil and keep aside.

Next in the same oil add the bay leaves.Tip in the sliced onions , ginger and garlic paste and fry till the onion turns transluscent.

Now add the mutton pieces and fry on high heat for few mins till the mutton pieces turn opaque in colour.

Next add in all the dry spices  - turmeric, coriander, chilli, cumin, salt and sugar.Keep stirring so that the masalas dont burn. You could add a bit of warm water at this point so that the spices dont stick to the bottom of the pan.

It is very important to bhuno ( roast ) the masalas well along with the mutton add warm water a few times. This is what we call " koshano" in bengali. You got to do this atleat thrice to get that fab taste!

Once the mutton is cooked well with the spices and the sides start to release the oil , add the curd and the fried onion slices. Add just a little water , tip in the fried potatoes and let the curry simmer for 10 mins.

Check if the mutton is soft by now and the water has dried up. If done , sprinkle the garam masala powder and remove from heat.

Serve hot with rice .

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