Servings
4
Ready In:
2 hrs 30 mins
About this Recipe
By: Paromita
An authentic Bengali goat curry, slow-cooked with spices till it it falls off the bones. A Bengali delicacy and made in almost all occassions. Kosha Mangsho is like mutton bhuna Bengali style.
INGREDIENTS
- 600 gm – Goat meat/Mutton
- 2 – medium Onions
- 2 – Bayleaf
- 2 – Dry Red Chilli
- 2 – inch Cinnamon
- 8-10 Cardamom
- 50 ml – Mustard oil
- 2 Tbsp – Yoghurt
- 2 Tbsp – Ghee
- 5-6 – Cloves
- 2 Tbsp – Ginger-Garlic paste
- 2 tsp – Turmeric
- 2 tsp – Red Chilli powder
- 2 tsp – Cumin powder
- 2 tsp – Garam Masala
- 2 tsp – Salt
- 2 tsp – Sugar
- 1/2 – Lime
Step by Step Instructions
Step 1
Wash the meat with warm water salt and turmeric.
Thinly slice the onions.
Step 2
Marinate the goat meat with half of all of sliced onions, turmeric, chilli powder, cumin powder, mustard oil, lime juice and salt.
Step 3
Massage all the marinade well and let the meat marinate for 4 hours atleast.
Step 4
Heat remaining mustard oil and temper with dry red chillis and bayleafs,
Step 5
Add the whole spices – cinnamon, cardamom and cloves.
Stir for a minute and add sliced onions.
Step 6
Fry till golden and add remaining ginger-garlic paste.
Add all dry spices except garam masala.
Step 7
Fry for a few minutes till oil separates.
Now add the meat, cook on high for 5 minutes.
Step 8
Lower the heat to medium.
Scrape the pan, add water, cover and cook.
Step 9
Keep repeating this process till the meat is tender and almost falls off the bones.
Add yoghurt, garam masala and ghee.
Step 10
Cook for five more minutes. For me the entire process took 2 hours.
Let is rest for a few minutes before serving.