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.
Ingredients:
Powder Spices:
Whole Spices:
Procedure:
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| 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.
