Main Course, Meat, Recipes
Comments 2

Kosha Mangsho – Bengali Mutton Curry

I am generally not encouraged to whip up Indian delicacies in my kitchen. According to my husband, the dishes pale in comparison to the ones his mom and my mom make. (#pissed). Praise for my Indian recipes (from him) are few and far between, so I have given up trying to fight the matriarchy bias and slowly relegated myself to cooking other cuisines when he’s around. There are a few things however, that he has warmed up to over the years we’ve been together – my excellent Nimbu Dal, killer Andhra Chilli Chicken, Spicy Mangalore Chicken Ghee Roast and the decadent Kosha Mangsho. In this domain he has unabashedly crowned me Queen Bee. It’s not that his opinion on my kitchen skills matter a whole lot – it’s just that I’m super competitive and I like to win…at everything. If that means sneakily perfecting a few dishes that leave no room for competition – then so be it!

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Kosha Mangsho – Tender mutton pieces cooked in a spicy, chilli and onion gravy finished with creamy natural yoghurt, is an easy winner. The Bengali’s will tell you stories of many a Sunday lunch where this mutton main course played a central role. The velvety gravy is mopped up with deep fried lucchis or eaten with plain steamed rice, whilst the Bengali will lament that best recipes are now lost in the annals of time with long deceased relatives. (May their souls RIP).

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The traditional way to make it, is to marinate the mutton pieces overnight and cook it slow and on low heat till the fat melts off the meat and coats the curry with a glossy sheen. The FPD kitchen is an impatient if not a resourceful one, so I pressure cook the meat and finish it off by simmering in a pan. The result – an identical twin, in under 60 mins. Gives me more time to polish my nails, grab a cocktail, read a magazine and casually call out that lunch is served. (#onemorewin)

Kosha Mangsho

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