Kosha Mangsho
Slow-cooked mutton in rich, dark gravy - Kolkata iconic dry mutton preparation with intense flavors.
Preparation
In a bowl, beat the curd (doi) with roasted cumin powder.
Cooking
Heat oil in a handi and add whole spices
(cloves, cardamom, cinnamon). Fry for 30 seconds till spices crackle.
Add the sliced onion and fry for 3 minutes on medium-high heat until soft.
Add grated ginger and garlic and stir for further 3 minutes.
Add chilli powders, and turmeric powder. Fry for 1 minute.
Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes stirring continuosly until oil leaves the masala.
Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct
Place the handi on a flat pan or tawa, cover with a tight fitting lid, and place the tawa on medium-low heat. In this manner cook the mutton on indirect heat for 30 minutes or till meat is
No water is to be added for this dish.
Serving Suggestions
Serve with luchi, pulao or white rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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