Kosha Mangsho or Goat Meat Curry (also called Mutton Curry) is one of the finest recipes in Bengali cuisine. Bengali Kosha Mangsho is simplicity at its best. The flavor comes from the meat and the slow cooking. Therefore the key to this recipe is patience. The more time you give to this dish the better it will be. The good news is, it tastes even better the next day. The best way to eat it in my humble opinion, is with a plate of steaming hot rice. Food heaven is the way I would describe it @sarchakra
PREP TIME: 10 mins
COOK TIME: 60 mins
YIELDS: Serves 5
- Mutton 1 kg
- Potatoes 3, large
- Green cardamom 2-3
- Cloves 5
- Cinnamon 2 inches
- Onion 2, paste
- Ginger paste 1 tbsp
- Garlic 2 tbsp
- Sugar 1 tbsp
- Turmeric 1 tbsp
- Red chili powder 2 tbsp
- Kashmiri chili powder 2 tsp
- Mustard oil 5 tbsp
- Garam masala powder
- Heat mustard oil. Sauté the cubed potatoes till golden. Keep aside.
- In the rest of the oil put in whole Garam masala- green cardamom, cloves and cinnamon.
- Add in sugar. Cook the sugar in a low flame for a few seconds till it melts into the oil.
- At this stage add the onion paste. Let it cook for a few minutes till it starts to color slightly.
- Add ginger and garlic paste. Sauté for a minute till the raw smell goes.
- Add turmeric powder, Kashmiri chili powder and red chili powder. Keep the flame to low to medium flame.
- Add the mutton pieces. Keep cooking and stirring the mutton till the oil starts to release. Take your time with it. The longer you cook the better it will be.
- Add garam masala powder, 1 ½ cup of water and salt to taste. Depending on the mutton you might want to adjust how long the mutton needs to be cooked. I pressure cook it for about 10-12 whistles. Let the pressure release by itself. Serve with rice.
You could cook it in the traditional way in a kadai or dekhchi but that would take at least 2 hours if not more. It does taste amazing though. Cooking it in the pressure cooker, you do not compromise on the taste but definitely save on time.