A mutton curry from Bengal , Kosha Mangsho is a hot and spicy dish with a thick gravy that's a bit sweet too . There is just enough ' gravy ' to coat the mutton pieces .
500 Grams Leg Of Lamb - Cut to desired sized pieces.
2 Tablespoons Ghee.
2 Tablespoons Mustard Oil
2 Large onions + 2 Blades Mace - Pureed .
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
2 Tomatoes - Pureed.
1 Teaspoon Roasted Jeera Powder.
2 Teaspoons Coriander Powder.
Whole Spice :
2 Sticks Cinnamon.
10-12 Black Peppercorn.
2 Black Cardamon.
4 Green Cardamon,
4-5 Dried Red Chilies.
1 Bay leaf.
Heat Mustard oil , when it smokes add the ghee . Heat up and add all the whole spice listed . When they crackle and emit their warm aromas add the onion paste , cook on medium heat till light golden grown , adding water if needed.
Add the mutton.Cook over medium heat till almost half done then add the ginger garlic paste , tomato puree and salt .Cook covered over low heat , adding water till nice and tender.This is a delicious slightly sweet and spicy dish .
This recipe is my take on what I read in the cookbook titled Curry
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