Kosha Mangsho (Bengali Mutton Curry)
1 hour 45 mins
Prep: 1 hourCook: 45 mins Servings: 2
- Mutton – 750 grams, cut into medium pieces (ribs preferred but optional)
- Onion – 2 medium, finely sliced
- Ginger Garlic paste 1 tbsp
- Cloves – 6
- Green Cardamoms – 5
- Cinnamon – 2 each 1 inch long
- Red Chilli powder – 1 tsp
- Kashmiri Mirch – 2 tsp
- Turmeric – 1 and 1/2 tsp
- Cumin Seeds – 1 tsp, dry roasted and finely powdered
- TokDoi/Curd – 3 tbsp, heaped
- Salt – To taste
- Mustard Oil – 6 tbsp
- In a bowl, beat the curd (doi) with roasted cumin powder.
- Heat oil in a handi and add whole spices (cloves, cardamom, and cinnamon). Fry for 30 seconds till spices crackle.
- Add the sliced onion and fry for 3 minutes on medium-high heat until soft.
- Add grated ginger and garlic and stir for further 3 minutes.
- Add chilli powders, and turmeric powder. Fry for 1 minute.
- Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes stirring continuously until oil leaves the masala.
- Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct heat.
- Place the handi on a flat pan or tawa, cover with a tight fitting lid, and place the tawa on medium-low heat. In this manner cook the mutton on indirect heat for 30 minutes or till meat is tender. No water is to be added for this dish.