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Monday, November 26, 2012

Kosha Mangsho

A common yet much loved mutton preparation in almost all Bengali households, Kosha Mangsho needs no introduction to a Bong!. For the rest, it's a semi dry (as opposed to the 'Mangsher Jhol' which has runny gravy), spicy Mutton (Lamb/Goat meat) curry cooked in traditional Bengali style.

Ingredients :
Lamb /Goat Meat - 1 kg
Potatoes - 3 halved
Ginger - Garlic paste for marination - 1+1 tsp
Vinegar (since I didnt have curd at home) - 1/4 cup
Crushed black pepper - 1/2 - 1 tsp
Tej Pata / Bay leaf - 2 medium
Whole garam masala - Cinnamon stick, Cloves, Cardamon
Dry whole red chilies / Shukno lonka - 2 small
Onion - Finely chopped / paste (I used 2 chopped onions)
Tomato - 2 medium sized
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Masala paste comprising of :
      Turmeric - 1.5 tsp
      Coriander powder - 1 tsp
      Jeera powder - 1 tsp
      Chili powder - depending of the spice/heat tolerance
       Kashmiri Chili powder - 1-1.5 tsp
Mustard oil
Green chilies - whole - 2 to 3

1. Marinate the meat overnight in a paste of Vinegar (or curd) + Ginger-garlic paste + Salt + Pepper
2. Half the potatoes and after smearing with a pinch of turmeric & salt, shallow fry in oil . Keep aside
3. In a Kadai, pour 1/2 cup (small) of mustard oil and when smoking hot, temper with Bay leaf, whole garam masala and two dry red chilies. Also add 1/2 tsp of sugar for caramelizing and giving the dish its characteristic reddish brown colour.
4.Now add the garlic paste followed by chopped onions and fry on medium to high heat till the onions are turning brown. 
5. Add ginger paste and chopped tomatoes. Again cook on high heat till the tomatoes turn soft.
6.Add the moistened masala paste and cook vigorously with sprinkling of water (if required) till the oil separates and the raw smell of the masalas are no longer there.
7.Now add the marinated mutton pieces without the liquid. Fry on high heat and mix well to coat the pieces with the spices. Once its nicely fried, lower the heat, add the marination liquid and mix it in.
8.If you have time on hand, lower heat, cover the kadai and cook (with occasional stirrings) for 45min - 1 hour or till the meat is tender. But I didnt have the time (and never do ;)) and hence the semi cooked meat was transferred to a pressure cooker and cooked till 4-5 whistles went off. Switched off the gas and once the pressure reduced on its own, checked, added the fried potatoes and cooked for another 2 whistles. Switched off the gas and waited for the steam/pressure to get released on its own.

In the meantime the 'Ata'r Ruti' (Phulkas) were prepared and made ready for the Ruti-Kosha Mangsho dinner.

Once the mutton was out of the pressure cooker, garnished with some green chilies and chopped coriander leaves (optional...I didnt use as I didnt have any) and served with hot Phulkas


Ushnish Ghosh said...

Dear Sharmistha
How are you ? What a surprise!! You are back with so many recipes. Cant wait to read and cook all. I thought , you wont be writing recipes any more.
I will start with this one! Algeria te bland contimental lamb or chinese style lamb khey chhi..ebar asol mangso khabo ..ha ha
Bhalo theko

Anonymous said...

hi sharmishtha, i stay in delhi love your blog. Being raised a typical bong adure meye, i still fight with my regular cooking after two years of marrige. It seems the saying practice makes one perfect works only for algebra. Can you pleeeeeeeez teach me the univeral secret of making soft rotis, my rotis become papad no matter how i make them. Love.. Jhimli

Sharmistha Guha said...

@UG - Good to see you back in blogsphere too....and enjoy cooking lots of jhaal jhaal 'ashol' mangsho!! ;)

Sharmistha Guha said...

@Jhimli- Thank you!!! Oh yes...can truly identify with the typical bong 'adure meye' syndrome...coz I'm one too!! ha ha ha!! And I too am not one who enjoys making ruti!!!

Have you tried kneading your atta with warm water? Try if you havent already... :)