Oh man, oh man. The Spicy Bengali Mutton Curry aka Kosha Mangsho in the Bengali language has got to be one of the finest tasting Indian dishes out there. It’s a finger licking, spice mountain of a dish. Juicy meat, velvety gravy and beautiful vegetables served on a hot plate of Bengali magic.
Here are the main ingredients:
3/4 kilo of mutton
3 potatoes (halved)
mustard oil (1-2 tbsp) to fry the potatoes in
1 TSP of MASALA, of course, where would you go without the masala.
3-4-5 medium sized onion, you have to have the onions in there.
and a bit of meat masala if you can get your hands on it.
Preparing is easy. You just have to marinate the meat first – which requires a whole other list of ingredients.
Here is how to MARINATE:
Get 10 cloves of garlic, 2 cm of ginger, 2 tsp of turmeric (the must have ingredient), half a tsp of red pepper powder and half a tsp of coriander powder. Some salt and 4 massive tbsp’s of yogurt. Mix that all up and there’s your delicious marinade. Make sure you prick the mutton before putting it in the marinade to make sure it soaks up all the goodness.
Here is how to COOK THE MUTTON:
Heat mustard oil in a wok. Add turmeric. Temper it with black pepper, cinnamon stick, bay leaves, cloves and cardamon. Add some sugar. Everyone likes a bit of sugar and it will give a nice red colour to the gravy. Add onion paste and meat masala and fry for about 5 minutes. Then add the mutton. The deliciously marinated mutton. Cook for about half an hour on low heat. Add a few cups of water, depending on how much sauce you want, cover the wok and let the mutton cook for at least an hour. Then add fried potatoes and gram masala, stir it, cool it and then sprinkle some freshly chopped coriander leaves.
Serve with rice, maida luchi (pooris) or parathas.
Also, here’s a video that might help you with the cooking
Source: Times of India