Mutton Curry or Kosa Mangsho

A traditional Bengali recipe of goat meat, hot and spicy thick gravy just coats the meat pieces.

Personally i always stayed away from experimenting when it comes to mutton. This dish is one my all time favorite and mostly cooked on Sundays.

It goes well with steamed Rice, Pulav, Parantha, Roti.

Mutton Curry or Kosa Mangsho

 

Ingredients:

Mutton – 500 grams
Lobongo/Cloves – 5
Boro Elach/Green Cardamoms – 4
Choto Elach/Small Cardamoms – 5
Chini / Sugar -  1 tsp
Cinnamon  – 2 Sticks
Red Chili Powder – 2 tsp
Whole Red Chilies – 2
Garlic – 10 pods, grated
Ginger – 2 inch, grated
Onion  – 150 grams, Sliced
Bay Leaves – 2
Turmeric Powder – 1 tbsp
Tomato – 2 Medium size
Mustard Oil – 100 ml

Water - As required to boil
Salt to Taste

Method:

• Heat oil in a kadai or deep pan and add sugar and the whole spices – whole Red Chilies, cloves, cardamom, cinnamon and bay leaves. Fry for 30 seconds till spices crackle.

• Add the sliced onion and fry for 3 minutes on medium-high heat until soft and slightly brown.

• Add grated ginger and garlic and stir for further 2 minutes.

• Add mutton pieces gently and salt, mix well with the masala and fry on high heat for minimum 10 minutes and stirring continuously, this part is known as kosano in Bengali.

• Now add chili powders, and turmeric powder and fry on medium high for 5-6 minutes. Then add water to boil.

• Now reduce the heat and place a tight fitting lid or cover the kadai and cook this on medium heat for atleast 30-35 minutes or till meat is tender.

• For better aroma you may add 1 tbsp of ghee on this just 2-3 minutes before it’s done.

•  Serve hot along with parantha, roti or white rice.