Kosha Mangsho/Spicy Mutton in Gravy/Mutton kosha

I don’t know if restating Kosha Mangsho as Spicy Mutton in Gravy is precise or not, but I’m sure that won’t bring any difference in the heavenly taste of this mouth-watering ever-so-famous Bengali delicacy. This traditional meat curry brings smile to every person who loves food and cannot manage a single Sunday lunch without it. For some people Sunday lunch means nothing else but enjoying Mutton kosha or Kosha Mangsho on a bed of steaming hot rice.

For my friends who are not aware of the delicate fantasy of this traditional Bengali meat curry, Kosha Mangsho is goat meat chunks cooked slowly in rich and spicy gravy of onion, tomato, ginger, garlic and a mix of some other spices. The secret of the heavenly taste lies in the time factor, that is, the more time you take to slow-cook, the better will the taste comes out. The slow cooking method and the proper ingredients in perfect proportions are the key to heavenly taste o f mutton kosha.

Now about the cooking method, you can either cook in a pan or wok for about 2-2.5 hours, or you can use the pressure cooker that will take lesser time with no difference or lesser in taste. Either of this method can be followed for bringing out the best taste results, provided you use the right spices and other ingredients. So here comes the method and ingredients for Mutton Kosha or Kosha Mangsho or Spicy Mutton in Gravy.

Ingredients:

For the marinade:

Goat meat (cut into chunks): 2 lbs.

Plain yogurt or hung curd: 3 tblsp.s

Ginger and garlic paste: 1 tblsp each

For the gravy:

Onion slices: 2 cups

Ginger and garlic paste: 1 tsp. each

Chopped tomatoes: 1 cup

Turmeric powder: 2 tsp

Red chili powder: 1-2 tsp or as more or less spice level preferred

Garam masala powder: 1-2 tsp or as preferred

Cinnamon: 1 inch

Cardamom: 2-3 pods

Cloves: 3-4

Bay leaf: 2

Dry red chili: 2-3 whole

Salt: as per taste

Sugar: 1 tsp

Coriander leaver: handful for garnishing

Mustard oil: 4-5 tblsp

Cooking instructions:

1.       Take a large mixing bowl and put together all the ingredients for marinade.

2.       Clean and pat dry the goat meat chunks and mix them with the marinade. Cover and keep aside for 2-3 hours.

3.       Take a heavy bottom pan or wok and heat mustard oil. Fry the halved potatoes till they turn brown. Keep them aside.

4.       Tamper the oil with the whole garam masala, dry red chilis and bay leaf.

5.       Add the onion slices once nice aroma comes from the whole spices and fry them till onions become light browned.

6.       Next add ginger garlic paste, tomatoes and salt. Mix them nicely.

7.       Now add the marinated mutton pieces and cook nicely for few minutes.

8.       It’s the time to add the dry spices, like turmeric, chili and garam masala powder and mix them together very nicely.

9.       Cook the mutton very carefully for 20-30 minutes, keep the heat medium and check time to time so mutton doesn’t stick to the bottom. Add warm water time to time in little proportions if the curry becomes dry. Add the fried potatoes now.

10.   Now if you want to pressure cook it, put the mutton into pressure cooker at this point. Cook for 10 minutes. But if you want to cook in the same pan for a longer time, add 3 cups of warm water and cook covered for 2 hours or till it is softened and cooked nicely.

11.   After the mutton gets cooked nicely, garnish with fresh coriander leaves. Serve hot with either rice or luchi or paratha.