Kosha Mangsho (Mutton) Recipe:
A traditipnal Bengali mutton recipe, its super spicy and delicious.
Come Durga puja and it’s time to go nostalgic. While mostly, it’s the ‘dhaak’, ‘dhuno’ and ‘devi’ pratima, re-igniting fond memories of the festival, there’s no denial about the material gains that came along. New clothes and loads of ‘Pujo’ food to binge were the only elements, which we as children used to look forward to!
I still fondly remember how my mother used to dish this super spicy mutton dish on ‘navmi’ and gave us ‘maida’ parota to go with it! The meat that’s tenderized with spices, turns out succulent and juicy after being simmered for a long time!
As ‘mahalaya’ approaches, I thought of reviving my childhood memory of ‘Dussehra’ with this mutton dish.
Ingredients (Serves 2-3):
- 500 grams- mutton,
- 10 cloves of garlic, made into paste,
- 1 ½ tsp of ginger paste,
- 4 medium sized onions, sliced
- 3 tbsp curd,
- 1 tsp red chili powder,
- 1 ½ tsp degi mirch powder,
- ½ tsp turmeric powder,
- 1 tsp roasted cumin powder,
- 1 ½ tsp coriander powder,
- 6 cardamoms,
- 2 small pieces of cinnamon,
- 3 cloves,
- ½ tsp sugar,
- Salt to taste,
- Green chilies, slit length wise
- Coriander, for garnishing
- 4-5 tsp mustard oil
- Wash the mutton pieces thoroughly and keep aside.
- In a clean kadai, add mustard oil and heat it until it smokes. Now add freshly crushed cloves, cardamoms and cinnamon to it.
- When the whole spices splutter a little, add the finely sliced onions, along with sugar. Sugar allows the onions to caramelize and attain a reddish tinge, which is favorable for the mutton dish.
- After a few minutes, add ginger-garlic paste and fry for a minute or two. Now it’s time to add the powdered spices, except roasted cumin and salt. Fry it over low flame.
- Add mutton pieces and coat it well in spices. Fry it on high flame for 2-3 minutes.
- Add curd, roasted cumin powder and salt, while mixing the meat well. Allow it to cook on high heat for 10 minutes, until you see oil leaving the sides of the vessel. Cover it and simmer for almost 30-40 minutes or until done.
- You may add water in-between, if you find the meat sticking to the bottom.
- Serve hot, garnished with coriander leaves and slit green chilies. This usually goes well with Bengali maida ‘parota’.