First, A Very Happy new year to all my friends…Much Love! X Today I want to share my Mom’s recipe Kosha Mangsho( Spicy Mutton Curry )
Spicy Mutton Curry (Kosha Mangsho) is a very famous Bengali dish. It’s a Sunday special dish and I used to make it once in a month. My mom is the best cook I have ever known. … I humbly admit I have never tasted better mutton curry than what she cooks. The magic of Sunday, the laziness, the peaceful air blowing in the garden, the aroma from the kitchen make me nostalgic and reminds my childhood.You can enjoy this dish with boiled rice or Whole wheat Indian bread(roti).
- 1 lb goat/mutton meat
- 250 gm Potato(peeled and cut into two piece)
- 1 medium onion, (cut into pieces)
- 1 tomato
- 2 garlic cloves,
- 1 inch ginger, grated
- 2 green chilies, slit in half
- 1 red chilli
- 2 bay leaves
- 4tablespoon yogurt
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoon chili powder
- 1 tablespoon garam masala powder
- 1/2 teaspoon sugar
- 2 tablespoon Mustard oil (You can use any other oi but mustard oil give it a special taste)
- 2cup water
- Paste the onion, ginger, garlic and green chilli in your mixer grinder
- In a wok or deep pan, heat 2 tablespoons of oil. ShallowFry the potato and keep it aside.Add bay leaves, 1 red chili to the same oil and let it sizzle for a few seconds. Drop ginger, garlic and onion paste in the wok/pan and season with salt. Give it a mix and allow the onion to turn light golden in color.
- Now add tomato, turmeric powder, cumin powder, chili powder,sugar and give it a mix. Allow it to cook for a couple of minutes. Finally add mutton and potato ,sprinkle salt and yogurt, give it a stir for 10-15 minutes.
- Add water and transfer it to a pressure cooker and give it 3-4 whistle.
- Once the mutton is cooked, add garam masala powder. Give it a mix and allow it to cook for a few more minutes.
- Sprinkle some chopped fresh cilantro.
- Note: If you don’t like too much spice then you can reduce the quantity of chilli. It’s depend on your taste. Here I use Everest red chilli powder because it is less spicy and give a wonderful red colour to your dish.
Amount Per Serving
Total Fat 9.9 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 56.8 mg
Sodium 197.7 mg
Potassium 506.7 mg
Total Carbohydrate 10.0 g
Dietary Fiber 3.2 g
Sugars 2.6 g
Protein 22.0 g