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.
