Indian
Kosha Mangsho (Bengali Mutton Curry)
$4
30 minsPrep
1 hr 30 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
420Calories
32gProtein
28gFat
9gCarbs
3gSugar
2gFiber
620mgSodium
110mgChol
9gSat Fat
480mgPotassium
60mgCalcium
4mgIron
2.5mcgVitamin B12
8mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Bengali Black Tea (Chai)
international
gluten-free
dairy-free
high-protein
Instructions
1
Marinate mutton pieces with yogurt, ginger-garlic paste, turmeric, and salt for at least 1 hour.
2
Heat mustard oil in a heavy pot; add whole spices and bay leaves until fragrant.
3
Add sliced onions and cook until deeply browned and caramelized.
4
Add tomatoes and cook until softened and oil separates.
5
Add red chili powder, cumin, coriander powder, and a splash of water to prevent burning; cook the masala until oil separates again.
6
Add marinated mutton and sear on high heat, stirring frequently, until browned on all sides.
7
Add sugar and continue cooking on medium-high heat, stirring often, to develop a deep reddish-brown 'kosha' (dry-roasted) coating on the meat.
8
Add a small amount of hot water, cover, and simmer on low heat until mutton is tender, 1-1.5 hours, stirring occasionally.
9
Once meat is tender and gravy is thick and glossy with oil separating on top, sprinkle garam masala and green chilies.
10
Garnish with fresh coriander leaves and serve hot with rice or paratha.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.4 kg0.4 kg mutton (goat), bone-in, curry cut
- 11 medium onion, sliced
- 11 medium tomato, chopped
- 1 tbsp1 tbsp ginger-garlic paste
- 1/4 cup1/4 cup plain yogurt
- 1/4 cup1/4 cup mustard oil
- 1 tbsp1 tbsp red chili powder
- 1/2 tsp1/2 tsp turmeric powder
- 1/2 tbsp1/2 tbsp cumin powder
- 1/2 tbsp1/2 tbsp coriander powder
- 1/2 tsp1/2 tsp garam masala
- 1 pieces1 pieces bay leaves
- 11 small mix whole garam masala (cinnamon, cardamom, cloves)
- 1/2 tbsp1/2 tbsp sugar
- 1/2 tsp1/2 tsp salt
- 1 tbsp1 tbsp coriander leaves, chopped
- 11 whole green chilies
