Kosha Mangsho

Kosha Mangsho

In Bengali the term “kosha” means to fry on high heat. This is a labour intensive process which requires some heavy arm movement. The more you saute the tastier it becomes. This is a favorite Sunday brunch in most Bengali households. When guests come over we make this dish with love and it is eaten with relish.

 However in this day and age consumption of red meat has gone done considerably. Even in my house with so many blood pressure patients we have mutton on rare occasions.

 So when it was time to plan my birthday lunch I opted for a simple Luchi Mangsho. This is another all time favorite Bengali combination. 

Although, to be honest, Bengalis can have Luchi/Puri with anything and nothing. We can eat Luchi with mutton, Aloor dum, jam, pickles, and if nothing else then sugar. Luci tatses great without any accompaniments too. So we can eat Luchi just like that!!

There I go again on a Luchi trip. Now back to the Kosha Mangsho!!

Ingredients

For marinade

1 kg mutton

1 cup yogurt

2 tbsp ginger garlic paste

3 tbsp mustard oil

Salt to taste

For tempering

1 bay leaf

3 drry red chillies

4 peppercorns

1” cinnamon

3 green cardamoms

Other ingredients

2 potatoes, cubed

1 tsp ginger garlic paste

2 onions, chopped

2 tomatoes, chopped

1 tsp turmeric powder

1 tsp Kashmiri red chilli powder

2 tbsp coriander powder

1 tbsp cumin powder

1 tsp garam masala

Salt to taste

1 cup mustard oil

Marinate the mutton with yogurt, ginger garlic paste, mustard oil and salt for at least 3 hours. It is preferable if you can marinate it overnight.

Heat the mustard oil in a pressure cooker. Add the bay leaf, dry red chillies, peppercorns, cinnamon and green cardamoms. 

Add the potatoes and fry on high heat till they are golden brown. Add the ginger garlic paste and saute.

 Add the chopped onions and cook till the onions are translucent. 

Add the chopped tomatoes, turmeric powder, red chilli powder, cumin powder, coriander powder and salt. Cook till the tomatoes are soft and the masalas are well fried. 

Add the marinated mutton. 

Now is the time for some arm movement. Keep the flame on high and saute stirring all the while. This is the Kosha method where the meat is braised on high heat. 

Add the garam masala and salt and keep stirring for about 7 minutes.

 The mutton and potatoes will be well coated with all the masala. 

Now add 1 ½ cups of water and pressure cook for 2 whistles. Garnish with chopped coriander.