Monday, August 5, 2013

Spicy Mutton (Kosha Mangsho)

What should I tell more about this dish; it is one of the most popular dishes of Bengal. I don't think there is any Bengali out there who has not tasted and loved this mutton recipe, which we so fondly call Kosha Mangsho. Be it chapati, paratha or puri (luchi), kosha mangsho has a sizzling chemistry with all of them.

If you have ever tasted this in your life I will bet that you will start salivating just by watching its picture (Pavlov's theory never fails!!). Just have a look and then enjoy its simple recipe:

Spicy Mutton (B. Kosha Mangsho)

  1. Goat meat: 2 lb: cut into small pieces 
  2. Potato: 2 large: Halved (optional) 
  3. Ginger paste: 2 tbsp 
  4. Garlic paste:2tbsp 
  5. Plain Yogurt: 1/2 cup 
  6. Onion: 1 large: finely chopped 
  7. Mustard Oil (as per need) 
  8. Cumin Powder: 1 1/2 tsp 
  9. Coriander Powder: 1 1/2 tsp 
  10. Kashmiri Mirch Powder: 1 tsp(or as per choice) 
  11. Garam Masala Powder: 1/2 tsp 
  12. Salt to taste 
  13. Sugar: 1 tsp 
  14. Stewed Tomatoes: 1/2 cup (Can use fresh tomatoes as well. Use around 2 large tomatoes) 
  15. Green Chilies: 2 slit longitudinally(optional)

  1. Make a mixture of yogurt, ginger-garlic paste, cumin powder, coriander powder and garam masala powder. Marinate the meat in this mixture and let it rest overnight (or atleast 5hr), covered, in the refrigerator. 
  2. In a pan, add in the mustard oil and the sugar and let the sugar caramelize. Once the sugar starts caramelizing add in the chopped onions, and stir well. Fry the onions, till they start changing colour to golden brown. 
  3. Add in the marinated meat and kashmiri red chili powder, in the fried onions and mix well. Cover and cook on medium heat. Keep stirring in between, so that the meat does not stick to the pan. 
  4. Once the meat has half cooked, add in the potatoes and the stewed tomatoes, green chilies and salt to taste. Cover and cook, till the meat is fork tender. The tomatoes and yogurt will be releasing a lot of water, hence do not add in more water. However if you feel that the dish is getting too dry for your tastes, then you can add in some water, so that meat and potatoes get cooked properly [for faster cooking , after all the spices have thoroughly cooked, you can take the whole thing out in a microwave safe bowl and cook it under cover at high power for 3 mins or more].

Hope you find this recipe useful. A little patience is actually what it requires. Happy cooking!!

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