Today, I bring you the recipe of this sumptuous dish straight from the Bong kitchen. Since it is the time to celebrate the biggest festival of Bengali, Durga Puja… so I thought of sharing one famous and traditional recipe i.e. ‘Kosha Mangsho’. With its velvety gravy, succulent and juicy meat pieces and rich red colour, ‘Kosha Mangsho’ never fails to lure Bengalis. There was a time when heart attacks, cholesterol, red meat were terms found only in text books and having mutton on Sundays was a ritual to any Bengali family. This recipe is so much popular that there is a famous eatery in Kolkata that is named on this recipe. I’m sure those who are from Kolkata must have understood I’m talking of ‘Golbarir Kosha Mangsho’ of Shyambazar Five Point Crossing. Though the colour, taste and spice quotient is different from my version of ‘Kosha Mangsho’ or Mutton Kasha! It has a unique combo of either ‘Luchi-Kosha Mangsho’ or ‘Porota Kosha Mangsho’ which can be compared to our very famous Uttam-Suchitra pair in Bengali cinema.
I always try to use mustard oil as the cooking medium for Bengali dishes. So here also I have cooked with mustard oil, as it should be authentically cooked in mustard oil but it can be substituted with any vegetable oils. This ‘Kosha Mangsho’ should be cooked on slow fire with a little water but you may use pressure cooker for your convenience. The important part of cooking this recipe is ‘Koshano’ i.e. sautéing the mutton with caramelized onion and spices on slow fire. Ideally no water to be added in this recipe and it should be cooked in very slow fire with continuous stirring. Try this on any Sunday lunch or dinner …. Trust me you’ll regret why you haven’t tried it before!
For tempering the oil:
For Garam Masala Powder:
- In a pan dry roast the ingredients mentioned under for garam masala powder and grind them in fine powder. Keep it aside.
- Wash the meat under running water and drain the excess water. Marinate the mutton with yogurt, raw papaya skin paste and 2 tsp of mustard oil. Cover and keep it in fridge at least for 4 hours, best if kept overnight.
- Once you are ready to cook finely slice 2 onions. Heat oil and fry these with a pinch of salt till dark golden. Keep aside.
- Add 2 tsp of ghee in the same oil. Temper the same ghee mixed oil with the ingredients mentioned under for tempering. Fry till the masalas exudes aroma.
- Once they release the aroma add 2 tsp of sugar. Let it caramelize. It will give Kosha Mangsho or Mutton Kasha a nice red colour and taste.
- Add the onion paste. Cook on medium for 5-6 minutes or till they start to leave oil and the raw smell is gone.
- Add the ginger paste and garlic paste and cook again for 2-3 minutes till oil starts to ooze at the sides.
- Now add the meat, salt and mix thoroughly. Cover and let it cook for 20-30 minutes, keep stirring from time to time. This ‘Kashano’ is very important for this recipe. Do not rush. The best result comes from slow cooking on low fire without adding any water.
- Now add turmeric powder, red chilli powder and coriander powder. Adjust salt. If required add ½ – 1 cup warm water so that the dry masalas do not get burnt. Cover and cook for another 12-15 minutes. Stir in between.
- When the meat becomes soft and tender add the birista (fried onion) and freshly ground garam masala powder.
- You are done! Serve with Basanti Pulao, Paratha or Luchi!