West Bengal
Kosha mangsho
Mutton stirred slow until it goes dark and glossy. Patience, but make it delicious.
120 minTime
44 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original529kcalsame
44 gproteinsame
6 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Marinate the mutton with curd, ginger garlic paste, turmeric, both chilli powders, salt and 1 tbsp mustard oil for at least an hour, or overnight in the fridge.
- 2Heat the rest of the mustard oil until it smokes. Fry the potatoes with a pinch of turmeric and salt until golden spotted. Lift out.
- 3Add the sugar to the hot oil, then the whole spices and bay leaves.
- 4Add the onions and fry on medium until deep golden brown.
- 5Add the mutton with all its marinade, the cumin and coriander powders. Cook on high for 5 minutes, then on medium low, stirring and scraping often. Add a splash of water only when it catches.
- 6Add the potatoes and hot water, cover and cook until tender. Or pressure cook for 4 to 5 whistles and let the pressure release naturally.
- 7Uncover and cook off excess water until the gravy clings. Finish with garam masala and green chillies and rest 10 minutes.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
