Kosha Mangsho
Ingredients
- 1 kg mutton, with bone 3-inch cubes (marrow and shoulder)
- 750 g onions, sliced fine ⓘ
- 1 large potato, cut in half ⓘ
- 1 tablespoon ginger, grated ⓘ
- 1 cup curds (natural yoghurt) ⓘ
- 2 tablespoons jaggery ⓘ
- 3 tablespoons mustard oil
- 1 tablespoon cumin powder
- 12 tablespoon coriander powder ⓘ
- 12 teaspoon turmeric powder
- 12 teaspoon chili powder
- 2 bay leaves ⓘ
- 2 inches cinnamon sticks ⓘ
- 9 -10 cloves ⓘ
- 6 -7 cardamom pods ⓘ
- 15 -20 whole black peppercorns
- 1 dried red chili ⓘ
- 1 black cardamom pod
- 2 star anise ⓘ
Instructions
- Marinate the meat in the curd and some salt in a refrigerator for 1 hours.
- Heat the mustard oil in a flat bottom pot or degchi.
- Add the Garam Masala and wait for the spices to crackle.
- Then add the onions, lower the heat to the barest simmer and let the onions brown, about 1 hour.
- This can be one while the mutton is being marinated.
- Make a thick paste of the Masala Mix and the grated ginger with a little water.
- Once the onions are browned put the flame up, add the ginger and masala paste and stir till the oil separates, usually a few minutes.
- Add the mutton, potatoes and jaggery, stir to mid every thing well and coat the meat with the spices.
- Turn the flame down and let it simmer covered for 1 hr or till the potatoes are soft.
- If the meat is still not done, take the potatoes out and continue simmering till the meat is done, after which the potatoes are added back.
Nutrition & Diet Analysis (per serving)
865
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).