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Bengali kosha mangsho

Bengali kosha mangsho
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Through out the year the Bengali community who hail from East and West Bengal celebrate festivals like any other Indian community and we call it “Baro mashe tero parbon” ,which means that the community celebrates 13 festivals in 12 months of the year.The cooked meat of a male goat called “khashi” form the center of attraction of every festive meal.In old days the male goat was sacrificed in front of the Goddess Kali and Durga in order to fulfill a wish called “manat”.In those days almost every local household who would worship Goddess Kali will hold sacrifice of the male goat,whose meat would be distributed as “prasad” or offerings to the neighbors. These days sacrifices are limited to renowed temples or the house of rich landlords of the past who can afford the expenditure.
Unlike the male goat ,the female goat is never sacrificed as it will lead to the extinction of the breed and there is also a theory which says that the meat of the female goat is not fit for cooking as the meat does not get tender even after
prolonged cooking.The cooking of the meat involves a process called “Koshano” in Bengali and the process is similar to the technique “bhunao” used in the other states of the country where the meat is fried along with the fried spices in oil,which leads to the release of the fat from the meat and will result in a fall off bone meat texture.This recipe will lead to a rich textured meat ,resulting from cooking on a slow fire for a long time.To reduce time we can use a pressure cooker or a meat tenderizer like raw papaya.The dish can be served with chapati or parathas or luchi(deep fried puffed flatbreads made of refined flour).

Last time I prepared it in Kolkata  when we went for a picnic and enjoyed with flat breads.Really delicious.

Bengli kosha mangsho

Bengli kosha mangsho

Ingredients

  • 1 kg mutton
  • 2 onions grated
  • 2 onions sliced
  • 8 to 10 medium garlic cloves grated
  • 2 tbsp of grated ginger
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • Whole spices (1 inch cinnamon stick,3 to 4 cloves,2 cardamoms and 1 bayleaf)
  • mustard oil 1 cup
  • 1 tbsp All spice powder
  • 1/2 cup Curd
  • 1 tomato chopped
  • 1 tbsp Green chilly paste
  • 2 tbsp red chilly paste
  • 3 to 4 green chilies
  • 3 to 4 potatoes halved

Method

  • Marinate the mutton pieces with turmeric,salt ,curd and 1 tbsp of mustard oil for 2 hours
  • Add oil to the pan
  • Fry the potatoes till golden brown
  • Add the whole spices to temper
  • Fry sliced onions till golden brown
  • Add grated onions and saute
  • Add garlic ,green chilly and ginger paste
  • Add red chilly paste followed by cumin and coriander powder
  • Add tomatoes and cook till the mixture is fried and leave the sides of the pan
  • Add the marinated mutton pieces
  • Add potatoes
  • cover cook about an hour and half till all the water is dried and the mutton pieces are tender and the fat floats on top
  • you can then add 1/2 cup of water for a gravy consistency
  • Add all spice powder on top and mix
  • Break the green chilies and mix

Bengli kosha mangsho

Bengli kosha mangsho
Print
Bengali kosha mangsho
Prep Time
2 hr
Cook Time
2 hr
Total Time
4 hr
 
This recipe will lead to a rich textured meat ,resulting from cooking on a slow fire for a long time.
Course: Main Course
Cuisine: Bengali
Servings: 6
Author: indrani
Ingredients
Ingredients
  • 1 kg mutton
  • 2 onions grated
  • 2 onions sliced
  • 8 to 10 medium garlic cloves grated
  • 2 tbsp of grated ginger
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • Whole spices (1 inch cinnamon stick,3 to 4 cloves,2 cardamoms and 1 bayleaf)
  • mustard oil 1 cup
  • 1 tbsp All spice powder
  • 1/2 cup Curd
  • 1 tomato chopped
  • 1 tbsp Green chilly paste
  • 2 tbsp red chilly paste
  • 3 to 4 green chilies
  • 3 to 4 potatoes halved
Instructions
Method
  1. Marinate the mutton pieces with turmeric,salt ,curd and 1 tbsp of mustard oil for 2 hours
  2. Add oil to the pan
  3. Fry the potatoes till goden brown
  4. Add the whole spices to temper
  5. Fry sliced onions till golden brown
  6. Add grated onions and saute
  7. Add garlic ,green chilly and ginger paste
  8. Add red chilly paste followed by cumin and coriander powder
  9. Add tomatoes and cook till the mixture is fried and leave the sides of the pan
  10. Add the marinated mutton pieces
  11. Add potatoes
  12. cover cook about an hour and half till all the water is dried and the mutton pieces are tender and the fat floats on top .
  13. you can then add 1/2 cup of water for a gravy consistency
  14. Add all spice powder on top and mix
  15. Break the green chillies and mix

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Indrani Sen