Kosha Mangsho
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Ingredients
- 800 g mutton, bone-in pieces
- 100 g natural yoghurt
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 2 bay leaves
- 1 cinnamon stick
- 4 whole cloves
- 4 green cardamom pods
- 1.5 tsp chilli powder
- 1 tsp garam masala
- 3 tbsp mustard oil
Nutrition (per serving)
- Calories
- 508 kcal
- Protein
- 30.9 g
- Carbohydrate
- 10.5 g
- of which sugars
- 6.4 g
- Fat
- 37.3 g
- of which saturates
- 13.7 g
- Fibre
- 2.2 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the mutton with the natural yoghurt and half the garlic and ginger, and marinate for 30 minutes.
- 2
Heat the mustard oil in a large heavy pan and fry the bay leaves, cinnamon stick, cloves and green cardamom pods for 30 seconds.
- 3
Add the chopped onion and cook over medium-high heat for 12 minutes, stirring often, until deeply browned.
- 4
Add the remaining garlic and ginger and the marinated mutton, and brown on all sides for 10 minutes.
- 5
Stir in the chilli powder, then add 300ml water, cover and simmer over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Uncover and cook over medium heat for a final 8-10 minutes, stirring often, until the sauce has reduced to a thick, dark coating.
- 7
Stir in the garam masala and rest for 5 minutes before serving with rice.
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