…durga puja special recipes…
Navami te kosha mangsho ar phulko luchi
Kosha mangsho or goat meat curry aka Bengali style usually meant for an elaborate Sunday meal with colorful family gupshups and it was the scenario in Bengali homes before chicken et.al invaded the Bengali kitchens.
Bengalis prefer to add potatoes in kosha mangsho making it more interesting and their present several versions of it . People who love to savour the richness of kosha mangso still swear by Golbari kosha mangsho , a joint in Shyambazar which is very popular for its kosha mangso and ruti.
Kosha mangsho or Bengali mutton curry
Mutton (goat meat): 500 gm
Baby potatoes: 4-5
Onion paste: 2 tbsp
Ginger-garlic paste: 1 tbsp
Red chilli paste: 1 tsp
Cumin paste: 2 tsp
Turmeric paste: 1 tsp
Green chillies: 2-3
Cinnamon sticks: 2
Green cardamoms: 3-4
Black cardamoms: 1-2
Bay leaves: 2-3
Black peppercorns: 5-6
Mustard oil: 2-3 tbsp
Salt and sugar to taste
Ghee / Indian clarified butter: 1 tsp
Method to prepare:
Wash the mutton (usually the goat meat) thoroughly and smear it with salt, turmeric powder, green chillies and mustard oil. Add a bay leaf to enhance the aroma.
Heat some mustard oil in a dekchi / heavy bottom pan and fry the potatoes till golden brown. Take out the pototoes and keep aside.
To the same oil add few bay leaves, cinnamon sticks, few cloves and cardamoms. Fry till it leaves an aroma. Put the onion paste and saute till they become translucent. Add the ginger and garlic paste and fry for few more minutes.
Next add the red chilli paste, turmeric paste, cumin paste and few green chillies slit down the middles. Add some sugar to taste and fry till the oil separates out. Add the muttons along with fried potatoes and mix well. Cover with a lid and cook on slow heat for few minutes.
Meanwhile pound some black peppercorns, a stick of cinnamon, few cloves and one or two black cardamoms. Add this to the mutton and stir, adjust the salt and if requires add little water. Water is required or not depends upon the quality of the meat.
Cover the lid and cook on slow heat till done. Drizzle a spoonful ghee just before serving.
Serve the hot kosha mangso with phulko luchi or pulao or plain simple steamed rice.
To prepare the phulko luchi:
In a mixing bowl take 3 cups of refined flour or maida and add a spoonful of refined oil with a pinch of salt. Mix well and knead it with lukewarm water or warm milk. Addition of milk makes the dough more soft and pliable. Make small balls out of the dough and roll it into a disc of 2 inch. Heat enough oil in a kadhai and put the rolled disc in it and fry till the luchi or poori begin to swell. Take out and blot with a tissue paper to absorb the excess oil. Make around 10 -15 phulko luchis and serve hot with kosha mangsho or anything of your choice.
If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.