Authentic Kosha Mangsho Recipe For Lazy Sunday Luncheon
The Bengali Mutton curry or jhal jhal mutton kosha is something that we all have grown with. Taking you all back by few years, when mutton prices weren’t as steep as they are today, a Bengali household on Sundays would not pardon a meatless meal for lunch. Almost a sacrosanct, this meal of kosha mangsho and gorom bhaat would be much awaited throughout the past few days of the week. As if it is mandated by some law of nature or man, such a lunch would be quickly followed by an afternoon siesta, fondly referred to as ‘bhaat-ghum’ or rice induced nap.
As you can see, it doesn’t take much to please a food-loving Bangali bhodrolok. Perhaps, all one has to do is cook the Kolkata-style kosha mangsho, which is essentially a spicy-dry goat meat curry, and serve it with some rice. If you want to take the game up by few notches then make the combination of luchi-kosha mangsho, and you would find the Bengali going weak at his knees.
Mutton Recipe For Non-Vegetarian Aficionados, Who Have The Luxury Of Time
I love quick and simple cooking, however, there are some days when the soul yearns for the pampering of traditional dishes. Not everything can be hurried off and done in a jiffy. For instance, this kosha panther mangsho recipe or Bengali goat meat curry is a labour of love. It needs planning and detailed preparations before getting into cooking. Not that it requires bunch of fanciful ingredients, but it needs a degree of discipline and thoughtfulness while adhering the recipe.
One thing that I have learnt in the past few years is that more than your body, one should eat for his/her soul. If that is happy and content, the glow emanates through the layers of skin. Also, eat what you grew up with. It cannot be for nothing that our ancestors ate everything till their ripe age and still lived way past 100!! So, I decided to make something that my grandmother always used to talk about and I could only imagine what it would taste like. I remembered the overall of the recipe but found it hard to recollect it in exact details. All I could think of was that she said that when the meat cooks on a slow heat in its own juices, its taste amplifies manifolds. So, I decided to give it a try by using ingredients of my choice but using her process of cooking. So, let’s start with it.
- 300 gms. Mutton or Lamb Meat
- 2 Tbsp. Yoghurt or Dahi
- 1 large Onion – chopped
- 1 large Tomato – chopped
- 1 tsp. Turmeric Powder – for marination
- 1.5 tsp. Turmeric Powder – for curry
- 4-5 cloves of Garlic
- 2 inch Ginger
- 2-3 Green Chilies – chopped
- 1 tsp. Red Chili Powder – for marination
- 3-4 inch Cinnamon
- 4-5 Green Cardamoms
- 1 Black Cardamom
- 5-6 Cloves
- 1 tsp. Caraway Seeds
- 1 tsp. Cumin Seeds
- 1 tsp. Black Peppercorns
- 1/4 tsp. Nutmeg powder
- 1 whole Mace
- 1 tsp. Fennel Seeds
- 1 Bay Leaf
- Salt to taste
- Mustard Oil to cook
- Water – as required
Marinate the Mutton with the beaten Yogurt, Turmeric Powder, Red Chili Powder, and Nutmeg Powder. Keep it aside for 2-3 hours. You can also refrigerate it.
Now, dry roast the Cumin Seeds, Caraway Seeds, Fennel Seeds, the whole spices like Mace, Black Peppercorns, Cloves, Cardamoms, and Cinnamon. Let this cool down a bit, and then make it into a fine paste by adding some water into it. You can also blend the Ginger and Garlic with the spices, together. Keep it aside.
Heat some Oil in a pan. I took around 3 Tbsp. of Mustard Oil and added 1 tsp. Ghee or Clarified Butter. Put in the Bay Leaf and the Onion and saute it till they turn white. Then add the chopped Tomato and Green Chilies, and fry them 8-10 minutes on medium-high heat.
Once the Onion-Tomato mix is nicely cooked and you can see that some oil has started separating from the corners, add the marinated mutton into it. Give everything a nice mix. Keep the heat on medium-high.
After giving it 2-3 stirs, add the spice mix to this and mix everything well. The spice should get evenly mixed with the yoghurt sauce.
Now, add 2 cups of water and Salt per your taste and cover it with a lid. Let it simmer on low-medium heat for 45-50 minutes. Or, you can transfer the entire curry to a pressure cooker and cook it for 15-20 minutes, for 7-8 whistles on high heat. This would cook the meat properly and hasten the process a bit. After the cooker cools off, you can either cook the rest in it or transfer it back to the pan. Transferring it back to the pan would make it easier to reduce the gravy.
So, once the meat has been cooked properly, turn the heat on high and reduce the curry till the consistency of your liking. I made this quite dry as I intend to refrigerate it and eat it over the weekend.