curry
Kosha Mangsho
Slow-bhuna Bengali mutton dish important for Sunday and festive tables; expanded to remove vague liquid management.
Ingredientes (11)
- mutton, bone-in
- yogurt
- mustard oil
- onion, thinly sliced
- ginger-garlic paste
- tomatoes, chopped
- salt
- Kashmiri chili powder
- turmeric
- garam masala
- hot water
Modo de preparo (6)
Step 1
Marinate the mutton with yogurt, 10 g ginger-garlic paste, 4 g chili powder, turmeric, and half the salt for 1 hour.
Step 2
Heat mustard oil in a heavy pot and cook the onion until deeply browned. Remove 2 tablespoons for garnish if desired.
Step 3
Add the remaining ginger-garlic paste and tomatoes; cook until the tomatoes break down and the oil begins to separate.
Step 4
Add the remaining chili powder and the marinated mutton. Cook over medium-low heat, stirring often, for 15 to 20 minutes until the masala darkens and clings.
Step 5
Add the hot water in three additions, stirring well after each addition. Cover and cook on low heat 45 to 60 minutes until the meat is tender.
Step 6
Finish with garam masala and cook uncovered 5 minutes so the masala clings tightly to the meat.