Bengal is known for some amazingly delicious curries, one of the most famous ones being Mutton Curry – or Kosha Mangsho as the Bengalis call it. Many contemporary chefs have tried to “modernize” this recipe – but in this post we are presenting the authentic Bengali preparation, just the way the grandmas of Bengal originally cooked it… for hundreds of years… using cold-pressed Mustard Oil as an important ingredient.
Here are the ingredients that you will need:
Mutton (Leg or Shoulder Piece): 1 Kilogram
Potatoes, medium sized: 6
Mustard Oil: 200 millilitres
Garlic (Lasan) Paste: 2 tablespoon
Ginger (Adrak) Paste: 1 tablespoon
Yogurt (Dahi): 250 gram
Turmeric (Haldi) Powder: 1 tablespoon
Red Chilli Powder: 1 tablespoon
Cinnamon (Dalchini): One 2-inch stick
Bay Leaves (Tej Patta): 2
Cardamom (Ilaichi): 3
Cloves (Laung): 3
Ghee: 1 teaspoon
Salt: to taste
Cut the mutton into medium-sized pieces. Prepare a marinade using 100 millilitres of Mustard Oil along with the ginger paste, garlic paste, red chilli powder, turmeric powder, yogurt and salt. Coat the mutton pieces with this mixture and leave it to marinate overnight. In the old days, an earthen pot containing the meat would be sealed and stored overnight – but these days one can leave it in the refrigerator overnight.
Finely slice the onions.
Peel and cut the potatoes into halves.
Heat the remaining Mustard Oil in a pan and add the onion slices along with the whole spices. Fry till the onions take on a deep golden-brown colour.
Add the marinated mutton pieces and stir the contents thoroughly to mix the spices and onions with the meat. Cover and cook till all the moisture is absorbed. Occasionally uncover the pan and stir the contents.
Next, add the potato pieces along with 700 millilitres of water. Cook till the potatoes are done and all the water is absorbed.
Transfer the contents to a serving dish and sprinkle a teaspoon of Ghee over the top of the dish. Your Bengali style Kosha Mangsho is now ready to be served. It is usually eaten with steaming hot rice.