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Kosha Mangsho is a mutton curry from Bengal. Chef Pankaj Bhadouria brings this traditional dish to your kitchen.
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Ingredients
For Kosha Mangsho
7-8 garlic cloves
2 green chillies
¼ cup curd
salt to taste
500 gms mutton
½ cup mustard oil
½ cinnamon stick
2 bay leaves
2 black cardamoms
8-9 green cardamoms
5-6 cloves
2 sliced onions
salt to taste
1 tsp sugar
1 tsp red chilli powder
1 tsp cumin powder
1 tsp Bengali garam masala
1 tsp coriander powder
1 tbsp ginger paste
2 green chillies
2 cups curd
2 tbsp ghee
freshly chopped coriander
ginger juliennes for garnish
PREPARATION
- Grind cloves of garlic, onion, green chillies, curd, and salt into a smooth paste.
1
- Marinate the mutton with the curd mixture and keep it aside.
2
- Heat mustard oil in a pot until it starts to smoke. Switch the flame off and cool it slightly. Add black cardamoms, bay leaf and cinnamon stick.
3
- Switch on the flame and add 10 green cardamoms, cloves, sliced onions, a pinch of sugar and saute.
4
- Add red chilli powder, cumin powder, Bengali garam masala, coriander powder, water and saute. Once the masala is cooked add ginger paste.
5
- Add marinated mutton and slit green chillies. Fry mutton on high flame. Add curd and mix well. Let the mutton cook for an hour.
6
- Heat ghee in a tadka pan and pour it in the Kosha Mangsho.
7
- Add chopped coriander and garnish with some ginger juliennes.
8