KOSHA MANGSHO

For my Non-Bengali friends who have no clue about it let me explain a bit. KOSHA MANGSHO is an exclusive Bengali dish where mutton is slow cooked into a hot, spicy gravy and simmered into that thick rich gravy. Every regions of India has a similar dish but each recipe is different with their own exclusive spices and cooking techniques. 

So, here we go with the authentic "KOSHA MANGSHO AKA BENGALI MUTTON KOSHA”

 Level: Average difficulty    

 Prep time: 12 hrs 

 Cook time: 1.30 hrs    

 Total time: 13.30 hrs     

 Serves: 6 

Ingredients: 

1 kg goat meat cut into chunky pieces

For the marinade:

• 1/2  cup of hung yogurt or Greek yogurt

• 1 tsp turmeric powder

• 1 1/2  tsp coriander powder

• 1 1/2  tsp cumin powder

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tbsp mustard oil                             

• 1/2 tsp sugar

For tempering the oil:

• 5 tbsp mustard oil

• 6 green cardamoms

• 6 cloves

• 1 black cardamom

• 1 bay leaf

• 1 inch stick of cinnamon

• 3 dry red chilies

For cooking:

• 3 large onions made into a paste

• 2 tsp of ginger paste

• 1 tsp of garlic paste

• 3 medium tomatoes, pureed

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp chili powder

• 2tps ghee 

• 2 cups water

• salt to taste

• 1 tsp garam masala powder

Instructions: 

Mix all the marinating ingredients in a bowl and add the mutton pieces to it. Mix well and let it marinate in the refrigerator for at least 12 hours. Do not add salt to the marinade. When the mutton has marinated for long enough, take a pressure cooker and heat the remaining mustard oil in it. Temper the oil with the whole spices (about 30 seconds) and add the onion paste. When the onion turns slightly brown add the ginger and garlic paste. Sauté over medium heat for 4-5 minutes and then add the tomato puree. Cook until the tomato has turned a darker red .Add the cumin and coriander powder and cook for 2 more minutes. Now add the mutton pieces with the marinade. Mix well before adding the warm water. When it comes to a boil, cover with the lid and pressure cook until the meat is soft (takes about 20-35 minutes depending on the cooker).When the steam has escaped, open the lid and let the meat slow cook for at least 90 minutes, stirring occasionally. Sprinkle the garam masala powder and pour ghee just before turning off the heat. Serve with steamed rice or roti.

Tips: 

1.      Do not ever add salt into the marinade. Otherwise the mutton will release water and that will dilute the marinate