Kosha mangsho is really a typical Bengali preparation, generally spicy having a thick gravy, created using simple ingredients. It’s best enjoyed with roti/ parantha. Goes pretty much with grain too.
Ingredients for Mutton Kasha Recipe
- Mutton 500 gms
- Onion- 2
- Garlic clove 4-5 flakes
- Ginger root 1″ piece
- Curd 1 tablespoons of
- Kashmiri lal mirch 1 teaspoon
- Chilli powder 1 1/2 teaspoon
- Salt to taste
- Mustard oil 2 tablespoons of
- Cumin powder 3/4 teaspoon
- cardamom 3 (crushed)
- Cinnamon 2 pieces 1″ inch each (crushed)
- Sugar a pinch
Technique of preparing Mutton Kasha
Marinate the mutton pieces with the ingredients (marination section) not less than one to two hrs.
Heat oil inside a oven, add sugar into it in order that it caramelizes, for this add tomato puree and again mix well, then prepare with lid open for ten minutes. Add enough water and shut the lid and coo k the mutton as much as 7-8 whistles.
When the steam is finished open the lid and prepare up until the mutton is tender plus they right gravy consistency is achieved. Add garam masala powder together with steamed taters and blend well, finally garnish with chopped coriander.