MUTTON KOSHA | FAMOUS BENGALI KOSHA MANGSHO RECIPE WITH SECRET TRICKS | EASY MUTTON CURRY
Mutton Kosha | Famous Bengali Kosha Mangsho Recipe With Secret Tricks | Easy Mutton Curry | Mutton Kosha Recipe | Mutton Kosha in Bengali Style | Mutton Kosha Bengali Recipe in Pressure Cooker | Bhuna Gosth Bengali Style | How To make Kasha Mangsho
History of this Iconic Mutton Dish:
Mutton Kosha or Bengali Kosha Mangsho is a very famous and popular dish and is traditionally cooked on Kali Puja or Kali Pujo a festival dedicated to the Hindu Goddess Kali . This dish is traditionally slow cooked for hours with Goat Meat or " Pathar Manghso". However Lamb Meat can also be used. One of the most famous food joints / Restaurant in Calcutta (now Kolkata ) Golbari, located at Shyambazar, 5 point crossing, serves this famous dish. That's the reason why Golbari Style Mutton "Kosha" or Mutton "Kasha" is so popular. Though this is slow cooked dish, where the meat melts inside the mouth, we have specially used Pressure Cooker at the end to quicken the cooking process and make it easier for the beginners / fast modern life . This is a mouthwatering, lip-smacking Spicy mutton, once you taste this, we hope you will relish it! This Dish is mainly popular in Bengal and Bangladesh, but over the years Mutton Kosha or this type of Mutton Curry or Lamb Curry has gained immense popularity across all the states in India and in South Asian countries.
Secret Tricks:
The Authentic Recipe had these secret tricks at the beginning and at the end of the cooking. This enhances the taste of the mutton. Do add these masalas with Desi Ghee from Desi Cow Milk ( A2 Ghee) on the mutton. Use of Iron Tawa or Kadhai adds to the color and flavor. Earlier people used to use cook this dish in earthen pots and earthen chulhas using fire sticks. This gave an authentic smoky and rustic flavor.
Preparation Time : 10 minutes
Cooking Time : 1 Hour using Pressure cooker, Slow cooking without pressure - 2 Hours
Serves - 6
Ingredients :
Mutton / Lamb - 1 Kg
Chopped Onion - 750 Grams
1 Onion & 3 Green Chillies & 1 inch Giner & 2 Tspn Cumin Seeds - Grind Together and paste - 4 Tblspn. Sauted in 2 spn mustard oil.
Chopped Garlic - 8-10 pods
Yogurt - 100 grams
Green Chillies - 2
Red Chillies -2
Coriander Powder -1 tspn
Red Chilli Powder -1 tspn
Garam Masala Powder - 1 tspn
Salt - according to taste
Turmeric powder -2 tspn
Whole Spices :
Bay leaves :2
Black Cardamom -1
Green cardamom - 3-4
Cinnamon - 1 inch
Cumin seed - 1 tspn
Desi Ghee - 1 Tblspn
Mustard Oil - 4 Tblspn
Method Of Cooking :
Step -1
Marinate the mutton with yogurt, turmeric powder, salt and the masala paste, and 2 Tspn of Mustard oil for 1 to 2 hours. You can keep this marinated mutton or lamb meat inside the refrigerator also.
Step -2
Take an Iron Kadhai or a Clay Kadhai / earthen pot to cook the mutton. Heat the Kachi Ghani Mustard Oil and add the whole spices. After the tempering ( tadka) is done, add the chopped garlic and saute it for few seconds. Add the chopped onion and cover and cook for sometime. Add the sugar and fry the onion until it becomes translucent.
Step -3
Add the Ginger Cumin Paste and cook for 2-3 minutes.Add the marinated mutton / lamb and cook for atleast 20 minutes stirring now and then. Add Coriander powder , Red Chilli powder and mix well. Cook for another 10 minutes until the oil separates from the spiced mutton.
Step -4
Add 2 glasses of hot water and pressure cook for 5 whistles. If you have time and want to enhance the taste more, you can slow cook it at low flame for at least an hour.When the mutton becomes tender, heat the Desi Ghee and add the green chillies and garam masala to it. As the ghee starts sizzling add this to mutton kosha ( kosha mangsho) and serve it with steamed rice, Chapati, Paratha or Luchi
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