Bhai Phota Special: Kosha Mangsho (Sautéed Mutton)

Any true Bengali will get all passionate upon hearing the two words Kosha  Mangsho.  “Kosha” is basically sautéing. Its about slow cooking meat that will just melt in the mouth.  It is traditionally cooked in a handi over slow fire for about an hour.Now a days most prefer to pressure cook the meat to soften the meat a bit.

Some eateries have become famous for their Kosha Mangsho. “Golbari” aka New Punjab Hotel at Shyambazar in North Kolkata is one such legendary hole in the wall eatery. If in Kolkata you must give it a try and I am sure you won’t be disappointed. The place is very small and the sitting arrangement is not comfortable. It is better to carry it home and savour the famous mutton preparation with your family.

I am lucky to have come close to discovering the secret of a good Kosha Mangsho recipe which I am sharing with you.

Kosha Mangsho

Ingredients:

Mutton – 1 kg (On the bone. Rib preferred but optional)

Bay leaves – 3 nos

Green cardamom – 10 nos

Cinnamon Stick – 5 small

Cloves – 10 nos

Onion seed powder – 1 tsp

Cumin- 2 tsp (roasted and ground to a powder)

Fennel Powder – 1 tsp

Red chilli powder – 1-2 tsp

Garam masala powder – 1 tbsp

Mace (Javetry) powder – 1 tsp

Onion – 6 large (about 400 gms) chopped finely

Tomatoes – 4 nos chopped

Garlic paste – 50 gms

Ginger paste - 50 gms

Ginger juliennes – 1 tbsp

Green chillies – 5 nos. chopped

Coriander leaves – 3 tbsp chopped

Mustard oil – 8 tbsp

Salt – to taste

Method:

Heat the oil in a pan. Add bay leaves, cinnamon stick, cloves and cardamoms. 
Add onions and sauté on medium heat until the onions are light brown. 
Add chopped tomatoes and all the powdered spices except garam masala and roasted and ground cumin. Simmer for 3-4 min. 
Add ginger and garlic pastes, green chillies and cook for 2-3 mins. 
Add the mutton. Stir and cook covered on a low flame for at least 30 mins or till the mutton is tender. Stir occasionally so that the spices(masala) does not stick to the bottom and burn. Sprinkle the ground cumin powder and the garam masala powder before serving and garnish with finely chopped coriander leaves and ginger juliennes.
Bengali's traditionally serve it with luchi. Tastes nice with paratha, roti and nan.
Enjoy !!!!

Note: The quality of the mutton is very important. 
        The roasted jeera (cumin) powder gives this dish the distinctive taste.