Kosha Mangsho with a Chettinad twist!!!

When we look at Indian cuisine, it is evident that mutton has been a favourite meat since ancient times, especially in the Royal kitchens. Mutton curry (also referred to as kosha mangsho/ lamb curry) is an Indian curry which originated in Bengal and is prepared with mutton & vegetables. Though Mutton these days is cooked using pressure cookers or slow cookers, originally it was prepared in a large pots simmered over fire for hours. Some of the popular preparations that capture the essence of INDIAN culture and traditions are Galouti Kebabs from Lucknow, Rogan Josh from Kashmir, Kosha Mangsho from Bengal, Chettinadu Mutton Kulambu from Tamil Nadu.

Indian Spices are used generously to enhance the flavor of meat right from American hamburgers and British roasts to the classic Indian and Middle Eastern lamb curries and stews. As we know mutton is a tough and strongly flavored meat, it needs to be marinated and cooked well to bring out its unique taste. Here is our version of the recipe which is based on a fusion of Bengal and Tamil Nadu.

Preparation Time : 15 -20 mins

Cooking Time : 1 hour 20 mins

Serves : 2 to 4

Ingredients:

Oil -  2  tbsp

Ghee - 2 tbsp

Onions (medium) - 2 sliced thinly

Green Chilli - 2 slit

Ginger Garlic Paste - 2 tbsp

Tomatoes (medium) - 2 chopped

Salt to taste

Turmeric Powder -1 tsp

Mutton / Lamb - 1/2 kg / 500 grams

Water as needed

Coriander Leaves- a handful finely chopped

Whole Spices:

Cinnamon - 1 stick

Cardamom pods - 4-5

Cloves - 4-5

Fennel Seeds 1 tsp

For Chettinad Spice Powder:

Dry Red Chilli - 3 to 5 or to taste

Whole Coriander Seeds - 2 tbsp

Cinnamon Stick- 1 stick

Fennel Seeds - 1 tbsp

Whole Peppercorns - 1 tbsp

Cumin Seeds - 1 tbsp

Cardamom Pods -  5-6

Curry leaves- 2 sprigs

For Coconut Masala:

Coconut - 1 cup

Fennel seeds -1tbsp

Method:

1. Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.

2. Heat a kadai. Dry roast all the ingredients  given under chettinad spice powder till they are golden. Cool them and put in a blender and grind into a fine powder. Set aside till use.

3. Heat oil in the same kadai or a pressure cooker. Add in the whole spice and let them sizzle for a min.

4. Add  onions, green chillies. Saute till light golden.

5. Now add  ginger garlic paste and saute for a couple of mins. Add in salt and turmeric powder and mix well.

6. Add in tomatoes and saute till they are completely mushed up.

7. Add in the washed mutton pieces &  the grounded chettinad spice powder and toss well, and add little water accordingly.

8. Pressure cook for up to 3 - 5 whistles and then simmer the flame for 15 to 20 mins. Turn the heat off and let the pressure go all by itself.

9. Now open the cooker and add in the coconut masala and more water depending upon your preference of the consistency of gravy.

10. Cover and simmer for 15 to 20 mins till the oil separates and floats on top.

11. Garnish with coriander leaves and mix well. Serve this curry with rice or roti.

 

Tips

• If you don’t own a pressure cooker, use a Dutch pot instead and cook for 40-45 min covered, until meat is tender.
• You can marinate the mutton using the spice powder a day before cooking & refrigerate it overnight to enhance the flavour of the meat.
• Add water depending on how thick you want your gravy /curry to be.
• Leftover curry can be used next day, by adding boiled egg to it ;)
• Vegetarians can use soya chunks instead of mutton, gives the same taste and texture.
• Husband’s tip: Add spoonful of ghee before serving!!!

It is one of those weekend dishes where family members gather to relish a scrumptious meal made with love.The heat of the dish combined with the aroma of the spices makes it hard to resist. So go ahead bring out your pots & pans and make this happy family meal.

Happy Meaty Meal !!!!