Kosha Mangsho is one of the most popular cuisines in Bengal. This spicy mutton preparation is also known as Mutton Kosha in Kolkata. This side dish is served best with rumali roti. To cook Kosha Mangsho, a handi or a deep pan is required. Kosha Mangsho is prepared within 40 - 45 minutes or till the meat becomes tender.
Ingredients for Kosha Mangsho
500 grams Mutton
6 Cloves
4 Big Cardamoms
2 tsp Red Chili Paste
2 or 3 Whole Red Chillies
1 1/2 Roasted Cumin Powder
30 grams of Ginger Garlic Paste
125 grams Sliced Onion
2 Bay Leaves
5 Small Cardamoms
2 Sticks Cinnamon
1 1/2 tsp Turmeric Powder
60 grams Yogurt
120 ml Mustard Oil
Salt to Taste
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Preparing Kosha Mangsho
Take 500 grams of mutton. Cut them into small pieces and marinate them with little curd, turmeric powder and salt for half an hour.
Heat oil in a deep pan or handi. When the oil is quite hot, add to it the bay leaves, cardamom, cinnamon, cloves and the red chillies. When they start spluttering, add chopped onions along with the ginger garlic paste. Stir well and then add turmeric powder and the red chili paste. Keep stirring until the mixture turns slight brownish.
Now add the marinated mutton pieces and keep stirring for at least 15 minutes, till the oil starts surfacing over the mixture. Beat the curd well with a little water and pour this into the pan. Stir and mix all the ingredients well with the curd. Add little water and cover until the water dries up and the meat is softened.
Kosha Mangsho is ready to be served. Kosha Mangsho is an important cuisine of the local indigenous inhabitants of Calcutta.
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