Kosha Mangsho is a famous Bengali mutton curry popular for its rich taste and spiciness. Check out the Ingredients and Method of cooking Kosha Mangsho.
|| Ingredients ||
- Tender boneless mutton - 500gm, cubed small
- Yoghurt - 1 cup, plain
- Salt to taste
- Oil - 2 tbsp
- Onions - 2 medium (about 175-200gm), finely sliced
- Dalchini (Cinnamon) - 1 3-inch stick
- Laung (Cloves) - 3 to 4
- Elaichi (Cardamoms) - 5 to 6
- Red Chillies - 2, dried
- Onions - 2-3 medium-large (about 250gm) onions, ground to paste
- Ginger-Garlic paste - 2 tbsp
- Green Chillies- 2-3, chopped
- Haldi (Turmeric) - l tsp
- Dhania patta - ¼ cup, chopped
|| Method of Cooking ||
- Knead mutton with yoghurt and salt; set aside for half an hour.
- Beat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp. Remove with slotted spoon and set aside to drain.
- Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with slotted spoon; keep to one side.
- Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes.
- Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes. Lower heat to medium-high and sprinkle water to prevent sticking. Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces - this should take about 20 minutes. Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and season to taste.
- Garnish with dhania, and serve hot.
