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Monday, May 3, 2010

Yummy Bengali mutton curry with potatoes (kosha maangsho)


Well since thats what I am cooking right now for my lunch, thought I would share it with my red-meat loving friends as well. A very simple to make dish,yet always a sure hit.I still think no one can make it as delicious as my ma,but then,dont we all know our own moms are the best cooks ever ? :D
Each time I make some I always remember those childhood years when Sundays were always maangsho day or mutton day.Chicken was mostly reserved for Saturday but that was not a constant in my life.The mutton dish though was.I would already start missing mutton from Monday morning and by the time it was Thursday I would be dying to have some.I was,and still am,such a glutton that on those Sundays after lunch was over and everyone was taking an afternoon nap, I would slip into the kitchen and pop in some pieces in my mouth,always imagining my ma didnt have a clue.By dinner time the pot was always much lighter than what it had been in the afternoons,but ma and baba never said a word ever.
Since it is such a simple yet delicious recipe,here are the details:
Ingredients:
mutton cut and washed (boneless or with bone as per your choice) 1kg
curd (4 tbs)
mustard oil
ginger pieces and garlic paste
turmeric powder
garam masala powder
coriander (dhaniya powder)
green chillies - as per your requirement of spice
red chilly powder - as per your requirement of spice
3 big onions finely chopped
3/4 big potatoes, peeled and cut into big chunky cubes
salt to taste

Marinate:
Put the mutton pieces in a bowl and mix in 3 tbsp of mustard oil,turmeric powder,coriander powder,green chillies broken in two,red chilly powder,a little garlic paste as per your taste (depending on whether you want a strong garlic taste or mild),ginger pieces,peeled and crushed (crushing will give it a stronger aroma than using ginger paste),curd. Mix it all and keep aside. Let it marinate for 30-45 mins.Since we will pressure cook this will be enough. Do NOT put any salt at this stage.

Begin:
In a pressure cooker, pour mustard oil.Once the oil is hot put in the potato chunks and fry till golden brown. Take out,drain the excess oil and keep separate.
In the same oil put the finely chopped onions,some garlic paste,a few green chillies broken in two and fry till the onion turns golden brown.
Put in the marinated mutton and begin mixing it in with the onions.Keep the flame on low,letting the mutton soak in the spices and cooking till the oil and the water separate.Keep turning after every few minutes.The best way to cook mutton is to let it cook over a period of time on a slow flame.
Once the onions and the mutton are cooked and the spices look well blended and cooked, put in the fried potatoes and mix lightly.Let it cook on a low flame for some time.
Put in some water (depending on how much gravy you want) and salt as per taste.Put on the lid and let it cook in the pressure cooker for 8-10 whistles.
Turn off the gas and let the steam come off on its own, do not force open the cooker.
Your kosha maangsho is ready. Now just make sure you also made some plain white steamed rice to go with it.
Happy gluttony :))