Kosha Mangsho | Spiced Slow Cooked Mutton Stew
Kosha Mangsho is a classic, every Bengali's favorite meat stew. It is prepared on every special occasions, including Birthdays. The dish is emotions for us, and we never get bored with it. It is best paired with either Luchi or Basanti Pulao. But you can enjoy it even with paratha and plain white rice.
Ingredients
- 1.5 lb. goat pieces (mix of with bones and boneless)
- 1 small red onion ((6 oz each))
- 1 medium size tomato (6.75 oz / 193 g)
- 5 garlic cloves
- 1- inch ginger
- 3 fresh green chili
- 2 tablespoons mustard oil
- 1 teaspoon sugar
- 1 tablespoon ghee
spices
- 3 bay leaves
- 2 small cinnamon barks
- 6 green cardamoms
- 8 cloves
- 1 teaspoon kashmiri chili powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- 1 teaspoon Bengali Garam Masala Powder
Instructions
- Thinly slice the onion and tomato. Keep both separately to be used later.
- Pound or grate the garlic, 1 green chili and ginger. Keep it aside to be used later.
- Place a heavy bottom pan on medium heat and pour the oil. Once the oil heats up, sprinkle the sugar followed by the whole spices. Stir around for a while and then, add the garlic,chili and ginger paste. Sauté for 1 minute.
- Drop the sliced onion, sprinkle the salt and stir around for 3 to 4 minutes or until mildly caramelized.
- In a bowl, add the turmeric powder, cumin powder, coriander powder, fennel powder and Kashmiri red chili powder along with a little water and whisk to mix.
- Add the spice paste to the onion and stir it around for a minute.
- Add the mutton and mix it all around evenly. Season with salt and let it cook for 2 minutes.
- Drop the sliced tomato, mix it again. Wash the spice paste bowl with 2 tablespoons water and pour that to the pan. Mix it around and now simmer to heat to medium low.
- You will slow cook the meat for 90 minutes, but check every 10 to 15 minutes and add ⅓ cup of water or a bit more if needed and mix it around. Initially, the meat will start to release juice and then, the color will also darken slowly. By 90 minutes, the meat should be tender.
- After the meat is cooked through, add the garam masala powder followed by little water and ghee.
- Stir and cook for 5 minutes.
Notes
Depending on the kind of meat you are using, you might need more or less time to prepare Kosha Mangsho.
Nutrition
Serving: 1Serves 4