Meat Curry Bengali Style Kosha Mangsho Recipe

How to make it

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• Step
• The mutton has to be curry cut style with the leg bones and marrow inside, chops. If you have local butcher and you can ask them for the meat from the back leg. Also pick up the liver, and the kidney. They add a lot of flavour.
• Wash the meat properly
• Cut the onions in four slices the onions along the wedge, finely. Make two part leave 1 onion sliced for marinating and the rest of the 3 for cooking
• Cut the tomatoes in four make two part leave 1 tomato sliced for marinating and the rest of the 2 for cooking
• Slit the chillies
• For marinating
• § Time ideally 5-6 hrs minimum 2 hrs
• § 2 Tbsp of Mustard oil
• § One onion finely sliced
• § One tomato wedge
• § 2 or 3 green chillies slit
• § Pour the lemon juice
• Put all the ingredients in a big bowl. Coat the meat with all the ingredients and let it stay in the fridge. Covered with plastic sheet or lid
• Cooking
• You would need a pressure cooker or heavy bottom, deep-dish pot.
• Once the pot is hot
• Add the whole cardamoms, cinnamon stick, cloves and pepper corns, let it roast, cover it with a lid. This will let the flavours be in the pot
• Take the roasted garam masala out and keep it aside.
• Now pour 4 tbsp of mustard oil
• Add the whole red chilli
• Let it fry,
• Add the onions and garlic.
• Add the coriander and cumin powder.
• Let it fry till the time the onions get translucent in colour.
• Add the turmeric powder and the red chilly powder.
• Now add the tomatoes
• And fry in high fire, till the oil starts separating on top.
• Now add the marinated mutton and give it a nice stir.
• Mix it nicely, and the let meat soak all the flavours of the tomato, garlic, onions etc.
• Add ½ tsp of sugar
• Let the meat be cooked for 10 to 15 minute, in medium flame.
• Now add the salt, the green chilly and grated ginger.
• Cover it with a heavy lid let it cook in its own juices.
• The salt will extract all the extra juice.
• Let the meat cook in the juice for another 10 minute. Till the curry coats thickly on the mutton.
• Add 2 cups of water.
• Now either pressure-cook it for 20 minutes.
• Or in pot with lid covered tightly. Let it simmer till the meat is tender for good 40 to 45 minutes.
• Check if the meat is getting separated from the bone and if the meat is tender.
• Now powder the roasted garam masala (that we had kept aside) and sprinkle over the meat.
• Let the meat cook for some 5 more minutes.
• Sprinkle the coriander leaves.
• And serve it with steam rice
• Or roti.
• In case you are making without bones, remember cooking time will decrease and can be served along with chilled beer.