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Main Ingredients | Mutton, Mustard oil |
Cuisine | Indian,Bengali |
Course | Main Course Mutton |
Prep Time | 1-1.30 hour |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Kosha Mangsho
- 750 grams Mutton , cut into 1 inch pieces on the bone
- 3 tablespoons Mustard oil
- 2 medium Potatoes , peeled and quartered
- 1 large Onion , chopped
- to taste Salt
- 1 teaspoon Cumin powder
- 1 1/2 teaspoons Red chilli powder
- 1 teaspoon Coriander powder
- 1 tablespoon Ginger-garlic paste
- 1/4 teaspoon Turmeric powder
- 3 Green chillies , slit
- 1 cup Fresh tomato puree
- 1 tablespoon+ for garnish Fresh coriander leaves , chopped
- Luchi
- 200 grams Refined flour dough
- to grease to deep fry Oil
Method
- Heat mustard oil in a deep non-stick pan till it smokes, add potatoes and fry till they turn a light brown.
- Add onion, mix and sauté for a minute. Cover and cook till onion turns golden brown.
- Take mutton pieces in a large bowl, add salt, cumin powder, red chilli powder, coriander powder, ginger-garlic paste and turmeric powder, mix well and keep the bowl in the refrigerator to marinate for 1 hour if you have the time.
- Add the marinated mutton to the pan and mix well.Add green chillies,mix, cover and cook on low heat for 8-10 minutes.
- Heat sufficient oil in a kadai.
- Add tomato puree and mix well. Add salt, cover and cook on low heat for 50-60 minutes or till mutton is fully done.
- Divide the dough into small portions. Grease a worktop with some oil and roll out each portion into small luchis.
- Heat sufficient oil in a kadai. Slide in the luchis, one at a time, and deep-fry till golden brown. Drain on absorbent paper.
- Add coriander leaves to the mutton and mix well.
- Transfer the mutton into a serving bowl, garnish with coriander leaves and serve hot with luchis.
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