Mutton Curry or as BONGS like to say Kosha Manghso is one of the many cuisines people of West Bengal love to have in their meals.
This North-Eastern delicacy is widely famous in India by the name of Mutton curry usually served with Rice or Roti (Indian Flatbread). The aroma and succulent flavour of this type of meat can make you a meat lover as well.
When you are in Kolkata and want to experience this flavourful delicacy you can hop over to Golbari at the Shyambazar crossing in Calcutta as they serve the most authentic style of Kosha Mangsho.
Let’s see first what are the ingredients required in preparing this delicacy:
1 kg Mutton
4 medium-sized Potatoes (Aloo), peeled and cut into halves
6-7 pieces Onion, finely chopped
2 tablespoon onion paste
2 tablespoon ginger garlic paste
1 teaspoon Cumin powder (Jeera)
1-1/2 teaspoon Coriander Powder (Dhania)
1-1.5 teaspoon Turmeric powder (Haldi)
2.5 teaspoons Red Chilli powder, or as per your heat tolerance
1 tablespoon Vinegar
3/4 cup of mustard oil
150 grams Curd (Dahi / Yoghurt)
4 teaspoons Ghee / Clarified Butter
1 teaspoon Garam masala powder
1 teaspoon Sugar
Salt, to taste
3 Bay leaf (tej patta)
3 Dry Red Chillies
Now we would go into the preparation part which slightly varies from person to person but the overall process is the same:
- First, let’s make a paste of onions, yoghurt, salt, turmeric, and Garam Masala (For better taste and aroma, use Shahi Garam Masala for this preparation)
- The quantity would be roughly 100-125 gm evenly chopped onions
- 90-100 gm Yoghurt
- 15 gm salt
- 1 small teaspoon turmeric powder
- 1 small teaspoon Shahi Garam Masala
- 1-2 teaspoons of mustard oil
Take this in a grinder jar and make a smooth refined paste out of it
2. Wash the mutton pieces very thoroughly and dry it. After it’s properly dried, coat the pieces with the marinade; put some mustard oil, and mix it well and keep it for an hour
For comfortability and fast preparation, we are using a Pressure Cooker; you can use a slightly lowered corners Open Vessel (Kadhai)
- Preparation-Part 1:
3. Cut the remaining onions in a sliced manner as diced, and chopped onions won’t give the same desired output.
4. Chop 4 potatoes into half and stir fry till brown, keep aside in a separate container.
5. Heat oil in a cooker; add bay leaf, cumin seeds, fry them and add onion ginger garlic paste. Add turmeric powder, cumin powder, and red chilli powder. And, fry well until the oil gets separated
6. Add the onions to the cooker and fry them on a slightly low flame for about 15 minutes until they change their color to light brown. Then, add the ginger-garlic paste and green chilli paste, and fry for another 5 minutes. Keep the flame to low, depending on whether your onions are sticking to the cooker or not, and stir often. We want to fry the spices as well as develop a colour texture on the onions.
7. Next, add the spices like coriander, cumin, and red chilli powder mixed with around 100 g of water and fry it along with the onions for 15 minutes unless they start oozing oil from the corners.
8. Add marinated mutton and mix it well for 15 minutes slowly adding yoghurt, salt, and sugar appropriately.
9. Mix all the items properly and stir it thoroughly adding water when needed and continue this process for the next 30-45 minutes until the mutton develops a rich red color. Do make sure the gravy doesn’t burn nor does it turn bitter. Add 3-4 half-slit green chillies for taste.
10. Finally serve it with a little bit of Ghee/Clarified butter.
Note: Try it with Bengali Vegetable Fried Rice or Pulao to acknowledge and understand and feel through its taste galloping inside your mouth.
Below are some of the Pictures of my homemade mutton curry.
Do let me know how you tried it out and we would love to have your feedback on how the mutton curry tasted.
Till then.Stay Safe,Stay Healthy.