Kosha Mangsho | A labour of love

Kosha Mangsho again! Chunks of goat meat slow-cooked in a rich gravy with whole spices to a dark and soft texture that falls off the bones and melts in your mouth is indeed a labour of love. A finger-licking delicious mutton curry from the state of West Bengal that the world now relishes in so many versions. 

A few weeks ago I was in a phase, cooking off Bengali cuisine because I finally got my hands on a small cute bottle of mustard oil. Mustard oil in bong food is like coconut oil in Malabar food, it is best not to be replaced. That said, I am guilty of using other than mustard oil in all my previous preparations of bong food in this blog and trust me it does make a huge difference! 

Kosha Mangsho  | A labour of love

I already have a Kosha Mangsho recipe on the blog and so I planned to recreate my recipe with mustard oil. Before I began the preparation, I was just curious to know how the Bong Eats team made them. There are very few cooking Youtubers who mesmerize me. After my bong bestie shares any recipe, I go check Bong Eats video to get a hang of the process because ingredients can differ but the techniques matter. It is true, recipe sharing is a skill not everyone can do it. 

Did you notice the post title? Kosha Mangsho, a labour of love. It took me 3 hours to make it with the new lessons I picked from her video. I wanted to try again to see if I can make any quicker if I use a pressure cooker. Honestly, it did not really help with saving much time so I would stick to using cast iron kadai or stainless steel pot. That said, if the goat meat requires long cooking time then feel free pressure cook the marinated mixture, else, you can begin with tempering in a thick bottom kadai.

A labour of love is when you do something out of love for it and so you don't really expect anything in return. The three odd hours of slow cooking the mutton does need your attention every 10 minutes so it is not shut and cook and serve... you will truly be amazed at the transformation of the mutton meat to a dark shad that has dropped off the bones and simply melt in your mouth! And if you nailed it, then trust me, appreciations will start to pour!

Kosha Mangsho | Calcutta Mutton Curry - Recipe 3

INGREDIENTS

Goat Meat:
500 to 550 grams bone-in mutton /goat meat /lamb meat

For the marinade:
1/2 of a large red onion
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 cup yoghurt
1/4 teaspoon Garam Masala
3 to 5 garlic pods 

For tempering:
1 tablespoon mustard oil
2  dry red chillies
3 bay leaves. torn into small pieces (use scissors)
1 black cardamom
5 green cardamom
5 cloves
1-inch cinnamon stick 

For the gravy:
2 large red onion, sliced thinly
1 tablespoon ginger garlic paste
4 green chillies, chopped
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon red chilli powder
Marinated mutton
1/2 cup whisked yoghurt
Salt to taste
a pinch of sugar
Hot water as required
1 large potato (optional)
a few green chillies
1 teaspoon ghee

METHOD

  1. Grind together the marinade ingredients to a smooth paste
  2. Marinate the meat pieces with ground marinade paste. Keep aside for a minimum of 1 hour or overnight in the fridge. 
  3. Heat mustard oil in a thick-bottomed kadai on low to medium flame and add all the ingredients mentioned ‘For tempering’. Saute until fragrant. 
  4. Add sliced onions and fry on medium flame until browned for about 7 to 10 minutes
  5. Add ginger-garlic paste and green chillies and sauté for 4 to 5 minutes 
  6. Add all the spice powders and saute for another 10 minutes
  7. Add marinated meat along with  the whisked yoghurt  and cook covered for 10 minutes 
  8. Keep stirring in between to prevent burning from the bottom of the pan until there is no visible liquid floating.
  9. Add one cup of hot water and salt to taste
  10. Cover and cook the meat on low to medium flame 
  11. For the next 1 to 2 hours, splash water, cover and cook on low flame, stir, scrape bottom and sides, and cook until the meat is completely cooked and starts to become dark in colour
  12. You can add a large potato cut into large chunks towards the last 15 minutes and continue cooking so that the potato stays in shape by the end of the process
  13. When the mutton pieces are fully cooked, is soft and dark, then add enough hot water to make the curry as per your desired consistency and bring to boil
  14. If serving with rice, add more water and if serving with flatbreads add less water to make a thick gravy
  15. Stir in some slit green chillies and ghee
  16. Serve hot with rice or roti
Watching F eat Kosha Mangsho which I served with little rice and a couple of chapatis was a delight. The man of few words took the effort to say that he loved this. Hence, I decided to give this recipe another space in this blog. 

Kosha Mangsho  | A labour of love

In case you do not have mustard oil or the three hours, then you can check out this Kosha Mangsho recipe on the blog

More bong food? 

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