The Bong Connection!
Slow cooked Mutton Kosha Bengali Style/Kosha Mangsho...
Chunks of goat meat cooked in an onion-ginger-garlic gravy with good portions of homemade yogurt and pure mustard oil.(You can add potato to it)
This is one of the most popular mutton dish and its our favourite.
Well! apart from styling this picture and making that rice I have no contribution to this dish.
wanted to eat mutton kosha and made it for dinner last night.
Mutton was marinated for 8hrs in curd with onion paste,ginger-garlic paste and salt.
For 1kg meat you need 4-5 large onions,ginger-garlic,cloves,cardamom,
cinnamon,bay leaves,dried red chilies,cumin seeds powder,coriander seeds powder and Kashmiri chilli powder.
made the mutton kosha in cast iron pot.
Pour mustard oil in your pot.
Add onion,dried red chilli,bay leaves,cardamon,cinnamon,cloves and black pepper.Fry for a while and cover the lid for 15-20mins till the onion turns light brown.
After the onion turns light brown add mutton.Fry for a while and add cumin seeds powder,coriander seeds powder,Kashmiri chilli powder,little salt, turmeric,half tea spoon of sugar.
Fry for a while and cover the lead.
The only secret to this dish is patience.
Let it slow cook for 3hrs.
Open the lid every 15-20 minutes too see if the mutton is not getting stick to the pot.Fry it for a while and again cover the lid.
Add one-two cups of water if want gravy.
When the mutton is almost done add 2-3 spoons of ghee.
Serve hot with rice or luchi.
The first thing I wanted to do in the morning was to post this picture 😀...
Thank you @digvijay
for such an amazing dinner.
Have a super Sunday 🤗...
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