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Kosha Mangsho
A rich and spicy slow-cooked mutton curry, deeply flavorful with a thick gravy, often considered a celebratory dish.
🧂 Ingredienser
- 1 kg Mutton(bone-in, cut into medium pieces)
- 4 large Onions(finely chopped)
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 3 medium Tomatoes(pureed)
- 1/2 cup Yogurt(whisked)
- 1 tsp Turmeric powder
- 1-2 tsp Red chili powder(adjust to taste)
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 4-5 Whole cloves
- 4-5 Green cardamom pods
- 1 inch Cinnamon stick
- 2 Bay leaves
- 1/2 cup Mustard oil
- to taste Salt
- as needed Water
- 1 tbsp Ghee(optional, for finishing)
👨🍳 Fremgangsmåte
- 1
Marinate the mutton with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
💡 Profesjonelle tips: Marination tenderizes the meat and infuses flavor. - 2
Heat mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
- 3
Add the chopped onions and sauté until golden brown. This process can take 15-20 minutes.
💡 Profesjonelle tips: Patience here is key for a good base flavor. - 4
Add the marinated mutton to the pot. Sear the meat on all sides for about 10-15 minutes until it changes color.
- 5
Add the tomato puree and cook for another 5-7 minutes until the oil starts to separate from the masala.
- 6
Lower the heat, cover the pot, and let the meat cook in its own juices. Stir occasionally to prevent sticking. Add a little warm water if the mixture becomes too dry.
💡 Profesjonelle tips: This slow cooking process is crucial for tenderness and flavor development. - 7
Continue cooking for 1.5 to 2 hours, or until the mutton is tender and the gravy has thickened to a rich, 'kosha' consistency (meaning 'to sauté' or 'to cook in dry masala'). Add more warm water if needed to achieve desired gravy consistency.
- 8
Stir in garam masala powder and ghee (if using). Cook for another 5 minutes.
- 9
Serve hot with rice, roti, or paratha.
💡 Profesjonelle tips: Letting the curry rest for 15-20 minutes before serving can enhance the flavors.
💡 Profesjonelle tips
- ✓Use good quality mutton with some fat for best flavor and tenderness.
- ✓Mustard oil is traditional and adds a distinct pungency; adjust if preferred.
- ✓The 'kosha' technique involves slow cooking and frequent stirring to develop a rich, thick gravy.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a few potatoes cut into large chunks during the last hour of cooking.
- A pinch of sugar can balance the flavors if the curry is too tangy.