Kosha Mangsho

Ingredients

• 1/2 kg mutton, curry cut

• 1/2 cup sliced onion

• 10 cloves garlic

• 1/2 tsp green chilli paste

• 1/2 tsp mustard oil

• 1/2 tsp red chilli powder

• 1/2 tsp turmeric powder

• salt to taste

• 1/2 cup whipped yogurt

• 3 tbsp mustard oil

• 1 cinnamon stick

• 4 green cardamoms

• 2 bay leaves

• 4 cloves

• 2 whole dried red chillies

• 4 sliced onions

• 1 tbsp ginger-garlic paste

• 1 tsp green chilli paste

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1/2 tsp cumin powder

• 1/2 cup yogurt

• salt to taste

• shahi garam masala

Method

Grind together sliced onion, garlic, green chilli paste, mustard oil, red chilli powder, turmeric powder and salt.

Marinate the meat with the above paste, add whipped yogurt and mix well, leave it overnight to marinate.

Heat oil in a thick-bottom pan till smoky, allow it to cool, add whole garam masala and let it crackle.

Add sliced onion and cook on medium flame with a pinch of sugar for 10 minutes.

Add little water to reduce the temperature, add ginger-garlic paste and green chilli paste and cook for 5 minutes.

Add turmeric powder, cumin powder, red chilli powder and cook well on slow heat.

Reduce flame, add yogurt and continue cooking on slow flame for 7 minutes.

Add salt and marinated mutton and bhuno for 10 minutes.

Reduce the flame, cover the lid and cook mutton for 20 minutes.

Remove the lid and continue cooking on slow heat for another 20 mins.

Finish the dish with Bengali style shahi garam masala.

Enjoy the dish with luchi (paratha).