Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Westbengal · Dinner

Kosha Mangsho

Traditional Recipe 1: Kosha Mangsho recipe

🧺 Ingredients

• Mutton (goat meat): 500g, cut into medium cubes
• Mustard oil: 30ml
• Onion: 200g, sliced thin
• Ginger paste: 2 tbsp (30g)
• Garlic paste: 1.5 tbsp (22g)
• Turmeric powder: 1 tsp (3g)
• Chilli powder: 1.5 tsp (5g)
• Coriander powder: 1.5 tsp (5g)
• Cumin powder: 1 tsp (3g)
• Yogurt: 150ml
• Salt: to taste
• Water: 400ml
• Bay leaves: 3
• Green cardamom: 3
• Black cardamom: 1
• Cinnamon stick: 1 inch (2.5cm)

👩‍🍳 How to make Kosha Mangsho

1. Heat mustard oil in heavy-bottomed pan over medium-high heat (170°C).
2. Brown mutton pieces in batches for 3-4 minutes per side until golden. Remove and set aside.
3. In the same oil, add onion slices. Cook over medium heat (140°C) for 6 minutes until golden and crispy, stirring frequently.
4. Add ginger and garlic paste, cook for 2 minutes until fragrant, stirring constantly.
5. Add turmeric, chilli powder, coriander powder, and cumin powder. Cook for 1 minute, stirring continuously.
6. Lower heat to medium-low (100°C). Add yogurt slowly, 3 tbsp at a time, stirring well after each addition.
7. Add bay leaves, green cardamom, black cardamom, and cinnamon stick.
8. Return mutton pieces to pan. Add salt.
9. Add water, bring to boil.
10. Reduce heat to low (80°C), cover, and simmer for 45 minutes, stirring occasionally.
11. Mutton should be very tender and gravy should be thick and dark brown.
12. Serve hot with steamed rice or paratha.

Track the macros of Kosha Mangsho and 100s of Indian dishes with Nutri Macro India.