Recipe

Meat Curry Bengali Style Kosha Mangsho Recipe

	Chandrima / All my dishes 7 months ago Sunday meal with family, flavourful conversations and soul ful family meal. Prep:1m Cook:45m Servings:46	Chandrima
	sunday feast

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Ingredients

1. 1 Kg Mutton (preferably with bones)

2. 4 medium size onions

3. 3 medium size tomatoes

4. 1 whole bulb of garlic

5. 1 and 1/2 inch piece of ginger

6. 6 to 7 green chillies

7. 1 tsp of coriander powder

8. 1 tsp of cumin seed powder

9. 4 cardamoms

10. 4 cloves

11. 1 stick cinnamon

12. 4 pepper corn

13. 2 tsp of turmeric

14. 1 tsp of red chilly powder

15. 2 whole dry red chilli (or flakes of paprika)

16. Mustard oil for cooking and marinating

17. Coriander leaves for garnishing

18. Salt to taste

19. ½ tsp Sugar to taste

20. 1tbsp of lemon juice

Directions

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.

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Comments

midgelet 6 months, 4 weeks ago said:
Sounds great!

chandrima 6 months, 3 weeks ago said:
People who love potatoes, Peel and cut medium sized potatoes, fry in mustad oil till golden colour seperately and then add along with the meat.The potatoes will also get cooked alngwith the meat.
Enjoy!

ttaaccoo 5 months, 2 weeks ago said:
Thank you, Chandrima. I will save this detailed recipe. Sounds good to me! 55555 Did not like lamb before last wk, and ate thinly sliced marinated lamb at Daphne's a chain Greek fast-food restaurant. Their food is delish!! And this sounds comparable. thank you once more.

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