KOSHA MANGSHO(MUTTON KOSHA)

Mangsho actually means Mutton (Goat meat) and Kosha means Bhuna or gravy which is thoroughly fried in a low flame. Kosha Mangsho or Mutton kosha has a thick gravy and is a little spicy. It is an iconic dish for the Bengalees. It can be served with anything from plain steamed rice. pulao to Pulkas and Parathas. This is my version of Kosha Mangsho and I can assure you that it will taste very good .

PREPARATION TIME: 15 MINS

COOKING TIME: 1 HR

INGREDIENTS :

Mutton:500 gms

Onion: 5 (finely chopped)

Potato : 3 (cut into halves)

Ginger: 2 inches ( paste)

Garlic: 8 to 10 cloves(paste)

Curd: 1&1/2 cup

Jeera(cumin) powder: 2 tsp

Chilli powder: 3 tsp

Turmeric powder: 1tsp

Bay leaves: 2

Garam masala: 1tsp

Whole Garam Masala

Cardamom:2

Cloves:2

Cinnamon: 1&1/2 inch

Oil: 4 Tbsp(Mustard oil)

Ghee: 1Tbsp

Salt: as taste

Sugar: 1tsp

METHOD:

Marinate mutton with ginger, garlic paste,1/2 cup curd,1tsp chilli powder, 1/2 tsp turmeric, 1 tsp Cumin, 1tsp salt. keep it aside at least for 2 hrs(if possible marinate overnight).
Fry potatoes with little salt and turmeric and keep it aside.
In the same oil put whole garam masala and 2 bay leaves. Fry it a bit.
Now add the sliced onions and 1 tsp of sugar and fry it till it is light brown in colour.
Add the marinated mutton and add the remaining masala and curd and fry it, till the masala is well fried and starts leaving oil.
When masala is thoroughly cooked add 4 cups of hot water and add salt as required at this point and pressure cook on medium flame until it gives 3 whistles.
Open the pressure cooker to add the fried potatoes and give more 2 whistles(medium flame) or if u cook in Kadai cook till potatoes and nicely boiled.
since I have used a pressure cooker I am going to cook in high flame in a Kadai after adding garam masala powder for 2 to 3 minutes.
Just before switching off the flame add a tablespoon of ghee and boil it for 2 seconds and yummy Kosha mangsho is ready to serve.
Kosha Mangsho goes well with luchi and also with steamed white rice.

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