Kosha Mangsho Special—- Finally the Recipe!

Ingredients:

1250 Gms Mutton

3 large onions pureed

2 table spoons garlic paste

2 table spoons ginger paste

1/2 papaya grated or pureed

1 tsp turmeric powder

1 tsp cumin powder

1 tsp red chilli powder

1 bay leaf

1 cup whipped curd

2 tsp mustard oil

4 potatoes, cut into halves.

1 tsp ghee

1 tsp garam masal powder

Salt

sugar

Whole spices:

1 nutmeg crushed

2-3 cinnamon sticks crushed

2-3 black cardamoms crushed

2-3 cloves

2-3 green cardamoms crushed

A few peppercorns crushed

Method:

1. mix the curd, turmeric, cumin, coriander, red chilli powders, salt, papaya paste, onion paste, ginger, garlic together.

2. marinade the mutton in this overnight or at least for 7-8 hours. In a Pan add oil and fry the potatoes till golden brown. Keep aside.

3. Heat a large pan with 2 tsp mustard oil. Add 1 bay leaf and the crushed whole spices. Let them roast for a few second till the aroma spreads.

4. Add the marinated mutton into the pan. Add all the marinade. Fry till the oil separates from the curd and spices.

5. Heat a pressure cooker. Add the fried mutton into it. Add 2 cups water and close the lid. Let it cook until 4 whistles.

6. After the pressure is release open the cooker and add the fried potatoes. Close the lid and give 1 whistle.

7. Open the lid and pour add sugar if needed. Pour the ghee and add the garam masala powder.

8. Serve hot with Basmati rice!

The addition of black peppercorns, nutmeg and black cardamom adds a special aroma to my take on the Bengali Kosha Mangsho. Enjoy! 🙂