Tag: lamb

Kosha Mangsho (Bengali Mutton Curry)

Non-Vegetarian

Ever since I had this at a Bengali friend’s place, the robust mixture of onions, tomatoes and spices with succulent pieces of meat tasted unique and quite different. This palate pleasing recipe is usually cooked with potatoes but I have not added it as I ran short of them. You can serve them with rotis or parathas or rice too.

Ingredients:

Goat Meat/Mutton – 1/2 kg

Large onions finely chopped – 2

Ginger garlic paste – 1 tbsp

Tomato large – 1

Potatoes – 2 cut in half (optional)

Yogurt/Curds – 2/3 cup

Red chillie powder – 1/2 tbsp

Turmeric powder – 1/2 tsp

Black Pepper powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Bay leaf – 1

Cinnamon – 1/2 inch piece

Whole Red chillies – 2

Cloves -2

Salt – to tast

Sugar – 1 tsp

Coriander leaves for garnish

Water – 1 1/2 cups

Preparation:

Wash mutton thoroughly and keep it aside.

In a bowl, add yogurt, red chillie powder, turmeric powder and half of the garam masala powder and mix well.

Take a pan and heat oil. Add the potatoes and saute them till golden. Take them out and keep aside.

In the same pan, add bay leaf, cinnamon, cloves and red chillies. When it sizzles, add the finely chopped onion and saute for 3 to 4 minutes. Next, add the ginger garlic paste and saute until the raw smell disappears. Then, add the mutton pieces and saute again on high flame for 2 minutes.

Now add the chopped tomatoes and the yogurt and saute again for 3 minutes. Transfer the mutton to a pressure cooker and add 1 1/2 cups of water. Adjust the salt, close the lid and place the pressure weight on the vent of the cooker. Turn the flame on high and after the first whistle, reduce the flame to low and cook for 20 minutes and put off the flame. When it cools down, open the cooker and check if the meat is cooked. Now add the remaining garam masala powder.

Meanwhile, caramelise the sugar and add to the gravy. (Heat a pan and when it turns hot, add the sugar to it. Stir it for 3-4 minutes till it starts becoming slightly brown in colour. Add a tablespoon of water to it (Make sure your face is away from the pan when you add the water as the vapours may rise up to your face). Add the sugar to the curry. Do not wait for the sugar to become too brown, as it may become hard and brittle.

If there is more water in the gravy, open the cooker and place it on high flame for 5 minutes and cook without the lid. Keep stirring in between to avoid getting burnt. Add the potatoes and let it cook for 5 minutes.

When the desired consistency is obtained. put off the flame and transfer to a serving bowl.

Srilankan Mutton Curry(without ginger and garlic)

Non-Vegetarian

I remember having this curry years back when mom used to prepare and had completely forgotten about it. Rekindled those memories today by making her version of this awesome coconut milk based curry.

No more worries if you run short of ginger or garlic in your pantry. This curry sans those 2 ingredients is just as flavourful and delicious.

Ingredients:

Mutton – 500 gms

Onions – 2 medium size chopped

Whole Red chillies – 8 – 9

Turmeric – 3/4 tsp

Fenugreek seeds/Methi seeds- 1/4 tsp

Cinnamon – 1/2 inch piece

Cardamom – 10

Aniseed/Saunf – 1/2 tsp

Curry leaves – 6 – 7

Oil – 2 tbsp

Thick Coconut milk – 2 1/2 cups

Lime juice – 1/2 tsp

Kasuri methi powder (fenugreek leaves) – 1/2 tsp

Water – 1/2 cup

Salt

Preparation:

Heat a skillet. When it becomes hot, lower the flame and add the cardamon, aniseed, cinnamon and saute for a minute. Transfer these to a mixer and grind it to a fine powder. Transfer the powder to a small cup and keep it aside.

In the same jar, add the red chillies and the turmeric powder and powder it fine. Keep it aside.

If you are using coconut, extract 2 1/2 cups of coconut milk from it. (I have used 2 1/2 tbsp of coconut milk powder and added water to it to make it thick). You could also use the readymade coconut milk cans which are available in the market.

Take a pan and heat it. Add oil and when it becomes hot, add the chopped onions and curry leaves and saute well for 3 – 4 minutes. Then add the turmeric and red chillie powder and saute again for another 4-5 minutes.

Transfer it to a cooker and add 3/4th of the coconut milk , salt, fenugreek seeds, 1/2 cup of water and cook it. Keep the fire on medium high and after the first whistle, lower the flame and cook it for 20 minutes. Put off the flame and when it cools down, open and check if the meat is cooked. Once it is cooked, add the rest of the coconut milk, lime juice and boil once. Add 3/4th of the aniseed/cinnamon powder and 1/2 tsp of kasuri methi powder.

Garnish with coriander leaves and serve.