The Bengali jhal jhal kosha mangsho is something that we all have grown up with. Chunky and succulent pieces of goat meat cooked in its own juice till tender enough to fall off the bones, that’s what makes Mutton Kosha so popular. Unlike Bengali Mangshor Jhol or Mutton Curry, Mutton Kosha is a dry preparation, with very little or no gravy. Often reserved for a special occasion, this Mutton Kosha recipe is served with Pulaos like Basanti Pulao or Luchi.
If there is anything close to a Bengali’s heart, then it has to be this Bengali Mutton Curry or পাঁঠার মাংসের ঝোল. Popularly known as robibarer mangshor jhol recipe, this is, a Sunday lunch menu staple where a runny goat meat curry made with big chunks of potatoes is served with rice and a wedge of lemon. This mutton curry in Bengali style is so popular that most Bengalis would wait for the entire week to have this over the weekend!
This mutton keema burger recipe will give you the best burger experience at home. The mutton keema patties recipe will allow you to make the juiciest of burger patties, thus allowing you to enjoy the best mutton keema burgers. Here, I have given you the step by step instructions on how to make the juiciest homemade mutton burger patties with much ease.
This Patiala Shahi Keema Gosht is a minced meat curry where the keema has been simmered in a sauce of tomato, onion, ginger and a handful of whole spices. This recipe is loosely based on Patiala Shahi Gosht where lamb is stewed in a similar gravy, a recipe from the royal house of Patiala. This mildly spicy is perfect to go with rice or paranthas, making it a meal fit for the kings.
This stuffed keema parantha recipe is an Indian flatbread recipe where the stuffing is made with minced meat or keema.
This Keema Aloo Matar recipe in Bengali style is perhaps one of the most repeated recipes on our weekend menu. It is relatively quick, easy and requires only few pantry-staple ingredients which most of the Indian kitchens have. In the end, you get a delicious mutton keema recipe cooked with potatoes cut in cubes and season’s fresh peas.
Mangsher Ghugni or Mutton Ghugni is a cult favourite Bengali dish where mutton keema or minced meat is cooked with dried yellow peas. It is often served as a snack during post-Durga Puja get-together known as Bijoya Doshomi.