{"id":317465,"date":"2023-10-23T08:26:13","date_gmt":"2023-10-23T08:26:13","guid":{"rendered":"https:\/\/popularindinews.com\/?p=317465"},"modified":"2023-10-23T08:26:13","modified_gmt":"2023-10-23T08:26:13","slug":"recipe-kosha-mangsho","status":"publish","type":"post","link":"https:\/\/popularindinews.com\/celebrity\/recipe-kosha-mangsho\/","title":{"rendered":"Recipe: Kosha Mangsho"},"content":{"rendered":"<p>A Bengali-style mutton curry, <strong>Kosha Mangsho<\/strong> gets its distinctive flavour from pungent garam masala spices, yoghurt and the mustard oil it is cooked in.<\/p>\n<p>Slow-cooked, this delicious preparation by <strong>Joseph Manavalan<\/strong> holds a special place in every Bengali&#8217;s heart. It&#8217;s made during Durga Puja and for other special occasions and can be served with <em>luchi<\/em>s.<\/p>\n<p>Prepare it in an iron <em>kadhai<\/em> or wok to get that special darkish colour.<\/p>\n<p>Bengaluru-based Licious co-founder Manavalan, whose LinkedIn profile is sub-titled with the online meat provider&#8217;s motto, &#8216;Born to meat&#8217;, began his career 37 years ago at Kolkata&#8217;s Oberoi Grand.<\/p>\n<p>Both a chef and an MBA, needless to say he loves to cook. He probably learned this recipe during his Cal days at this iconic hotel on main thoroughfare Chowringhee.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/im.rediff.com\/getahead\/2023\/oct\/21food-mutton-kosha-mangsho1.jpg?w=670&#038;h=900\"><\/p>\n<p><strong>Kosha Mangsho<\/strong><\/p>\n<p><strong>Serves: 2-3<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1 kg bone-in mutton, ie the shoulder meat with the bone, cut into 1-inch pieces<\/strong><\/li>\n<li><strong>1 large potato, peeled, cut into big circular pieces<\/strong><\/li>\n<li><strong>&frac34; cup thick <em>dahi<\/em> or yoghurt<\/strong><\/li>\n<li><strong>1&frac12; tbsp ginger paste<\/strong><\/li>\n<li><strong>2 tbsp garlic paste<\/strong><\/li>\n<li><strong>5 tbsp mustard oil<\/strong><\/li>\n<li><strong>1 tsp <em>jeera<\/em> or cumin seeds<\/strong><\/li>\n<li><strong>2 <em>tej patta<\/em> or bay leaves<\/strong><\/li>\n<li><strong>1 tsp <em>lavang<\/em> or cloves<\/strong><\/li>\n<li><strong>2-3 <em>bara elaichi<\/em> or black cardamom<\/strong><\/li>\n<li><strong>1-inch stick <em>dalcheeni<\/em> or cinnamon<\/strong><\/li>\n<li><strong>3-4 green <em>elaichi<\/em> or cardamom<\/strong><\/li>\n<li><strong>1 tsp <em>saunf<\/em> or fennel seeds<\/strong><\/li>\n<li><strong> 600 gm onions, sliced<\/strong><\/li>\n<li><strong>1 tsp <em>haldi<\/em> or turmeric powder<\/strong><\/li>\n<li><strong>2 tbsp garam masala<\/strong><\/li>\n<li><strong>3 tsp <em>dhania<\/em> or coriander powder<\/strong><\/li>\n<li><strong>2 tbsp chilly powder<\/strong><\/li>\n<li><strong>3 tbsp <em>jeera<\/em> or cumin powder<\/strong><\/li>\n<li><strong>5 green chillies, slit<\/strong><\/li>\n<li><strong>2 tsp chopped ginger<\/strong><\/li>\n<li><strong>2 tsp chopped garlic<\/strong><\/li>\n<li><strong>3-4 dried red chillies<\/strong><\/li>\n<li><strong>2 tsp ghee<\/strong><\/li>\n<li><strong>Salt to taste, around 2 tsp<\/strong><\/li>\n<li><strong>Water<\/strong><\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Marinate the meat with the ginger paste, garlic paste, 2 tsp of the mustard oil, 2-3 tbsp of the yoghurt and mix well.<br \/>Refrigerate for at least 8 hours.<\/li>\n<li>In a heavy-bottomed iron <em>kadhai<\/em> or large saucepan, add the remaining mustard oil.<br \/>Saute the sliced onions.<br \/>Add the dried red chillies.<\/li>\n<li>While the onions are frying, blend the chopped ginger, garlic, green chillies to a coarse paste.<br \/>Add the garlic-ginger-green chilly paste to the onions.<br \/>Saute till golden brown.<br \/>Add the whole spices.<\/li>\n<li>Make a spice paste by mixing the garam masala powder, <em>haldi<\/em> powder, coriander powder, chilly powder, cumin powder with a little water.<br \/>Add it to the onion-ginger-garlic-green chilly mixture and stir.<br \/>Add the marinated mutton.<br \/>Cover and cook for 90 minutes over slow heat.<br \/>Keep checking the mutton to ensure it doesn&#8217;t burn.<br \/>Keep sprinkling small quantities of water to prevent it from sticking to the bottom of the saucepan.<br \/>Whip up the remaining yoghurt and add it in.<br \/>Add the chopped potato.<br \/>Let the meat continue cooking until the water evaporates.<br \/>Season with salt.<br \/>Continue to slow-cook until the mutton is tender.<br \/>Take off heat.<br \/>Add the ghee.<br \/>Stir gently.&nbsp;<br \/>Serve hot with <em>luchi<\/em>s.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/im.rediff.com\/getahead\/2023\/oct\/21food-mutton-kosha-mangsho2.jpg?w=670&#038;h=900\"><\/p>\n<p><strong>Joseph Manavalan is the co-founder and chief innovation officer, Licious.<\/strong><\/p>\n<ul>\n<li><strong><em>REDIFF<\/em>&nbsp;RECIPES<\/strong><strong>&nbsp;<\/strong><\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/im.rediff.com\/getahead\/2023\/oct\/21food-mutton-kosha-mangsho-lead1.jpg?w=670&#038;h=900\"><\/p>\n<p>Source: <a href=\"https:\/\/www.rediff.com\/getahead\/report\/recipe-kosha-mangsho\/20231023.htm\" target=\"_blank\" rel=\"noopener\">Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Bengali-style mutton curry, Kosha Mangsho gets its distinctive flavour from pungent garam masala spices, yoghurt and the mustard oil<\/p>\n","protected":false},"author":3,"featured_media":317464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - 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