Thursday, 1 December 2016

Kosha Mangsho


This is a very popular Bengali dish cooked on special festivals and occasions... 
In this dish the mutton has to be well marinated. While cooking the mutton is sautéed well that is called Koshano in Bengali and hence the name Khosha Mangsho... Since the mutton is marinated well, the mutton cooks in its own juices, so no water is added while cooking. Usually it is slow cooked in a pot, but due to time constraint, I have cooked it in a pressure cooker. 

For Marination 
Ingredients 
1 kg Mutton pieces 
1 cup Curd
1/4 cup Mustard oil
1 Onion paste
2 tbsp Ginger - Garlic - Chilli paste 
Salt to taste
1/2 tsp Turmeric powder
1 tsp Coriander and Cumin powder 

Method 
Mix all the above ingredients well and let it marinate for 5 to 6 hours. 

For the Mutton
Ingredients 
Marinated Mutton 
2 big Onion chopped
1 tsp Garlic crushed
Salt to taste
1/2 tsp Sugar 
1/2 tsp Turmeric powder
1 tsp Cumin powder 
1 tsp Coriander powder
1/4 tsp Garam Masala powder
2 Green Cardomom crushed
2 Cloves crushed
1 small stick Cinnamon 
4  Pepper corn
2 Bay leaves 
1/4 cup Mustard Oil 

Method
Take a pressure cooker, add oil and let it heat up till smoking point. Reduce the flame, add cardomom, cloves, cinnamon, peppercorn and bay leaves. Let the whole garam masala crackle. Add the garlic, sauté it for a minute. Add the onions and sugar. Sauté it till light brown in colour. Add the marinated mutton pieces. Stir and cook on low flame for 10 minutes. Add the turmeric powder, cumin powder and coriander powder. Stir and cook it for 10 minutes more. Pressure cook the mutton for 4 whistles. Let the pressure release. Open the lid of the cooker. Sprinkle the powdered garam masala on top of the mutton. Serve it hot with Mughlai paratha or Luchi or Roti.