Kosha Mangsho ... a Bengali mutton curry!

Kosha Mangsho (with potato) is an extremely popular Bengali mutton curry. This is my mom’s recipe which I am sharing with you. It’s finger licking good!

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Since my mom is visiting me, I thought of making the most of it. She was glad to stand beside me guiding me through the recipe every step of the way. She insisted that I cook the Kosha Mangsho (with potatoes) in a metal wok or pan. No non-stick ware for this traditional recipe!

I have made the Kosha Mangsho boneless as was requested by my son. It tastes good with the bones too.

The recipe is simple and quick to make.

You may also check out my Chicken Kosha recipe: https://goo.gl/kwcuS5

KOSHA MANGSHO (Bengali Mutton Curry)                  Serves 3 to 4

Ingredients

Mutton – 500 g (cut into small pieces)

Potato – 1 large (peeled and quartered)

Onion sliced – 1 medium

Onion paste:

Onion – 2 large or 3 medium

Ginger – 1 inch piece

Garlic – 7 to 8 cloves

Whole Spices:

Cumin seeds / Jeera – 2 tsp

Pepper corns – 7 to 8

Green cardamom – 4

Clove – 2 to 3

Cinnamon stick – 1

Poppy seeds – 1 tbsp

Tomato – 1 large (cut into chunks)

Turmeric pdr – ½ tsp

Red chili pdr – 1 tsp or more

Oil – 4 to 5 tbsp

Sugar – about 1 tsp

Salt – to taste

Method:

1.    Pressure cook the mutton with a piece of raw Papaya. Take them out into a bowl and reserve the stock for later. Discard the papaya.

2.    Par boil the potato pieces and then deep fry them to get a golden colour.

3.    Dry roast the Whole Spices and cool completely. Make a paste of the Whole Spices and Poppy seeds.

4.    For the Onion Paste, grind together the onions, ginger and garlic.

5.    Heat the oil in a pan. Add in the sliced onions and fry briefly. Add in the sugar and fry till light golden. Now, add in the onion paste and cook till the oil starts separating.

6.    Add the tomatoes and cook till they disintegrate. The turmeric and red chili pdrs go in next. Cook till the oil starts separating.

7.    Add in the poppy seed and spice paste and cook till the oil appears on the sides again.

8.    Now, add in the mutton pieces and cook for 5 to 7 mins on medium heat, stirring continuously.

9.    Add in the potatoes and cook for a minute or two. Pour in the mutton stock. Should be about 2 ½ cups or else add in some water. Season with salt. Bring that to a boil, lower the heat to medium and cook till the gravy thickens slightly and the mutton becomes tender.

10. Serve the curry hot with luchi, paratha or rice.

© Rinki’s Kitchen