Sunday, April 21, 2013

Kosha Mangsho (Popular Bengali Mutton Fry Dish) بنگالی بھنا گوشت

Kosha Mangsho is a very delicious Mutton dish of Bengal বাঙ্গালা . Bangladesh (East Bengal) and West Bengal of India. It is served on weddings and ceremonies.  I dedicate my this recipe to the Bengali speaking community of Karachi.


Kosha Mangsho

Ingredients:
  • Mutton 1/2 kg
  • Mustard Oil (সরিষা তেল)  1 cup
  • Onion chopped 2-3
  • Tomatoes  chopped 2
  • Potatoes  halved  3-4
  • Yoghurt   1/2 cup
  • Ginger paste  1 teaspoon
  • Garlic paste 1 teaspoon

Powder Spices:
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Turmeric powder   1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Garam Masala 1/2 teaspoon

Whole Spices:
  • Cloves whole 5-6
  • Black pepper whole 10-12
  • Cinnamon sticks 2
  • Cardamom green  4
  • Bay leaves  2
  • Red Chillies whole  3

Procedure:

  • Add powder spices, 1/2 quantities of ginger garlic pastes to the yoghurt and make a paste, then coat on mutton and leaves in a cool place to marinate for 2 hours.
  • Fry potatoes in oil till golden, keep aside.
  • Now fry onion in oil till golden brown.
  • Add remaining ginger garlic paste and fry for 2 minutes.
  • Add tomatoes and fry for another 5 minutes.
  • At this stage add marinated mutton and whole spices and fry for 5 more minutes  then lower the flame and cook on simmering heat till mutton is tender (45-60 minute). Lid should be on during simmering.
  • Evaporate water on high flame till oil separates out.
  • Delicious Kosha Mangsho is ready.
  • Serve with luchi/boiled rice and salad.