Kosha Mangsho (Bhuna Meat or Sautéed Mutton)

I have a permanent love affair with mutton, especially Kosha Mangsho. I wonder which Bengali could ignore it anyway. If cooked according to proper instructions, it's authentic taste is unforgetable. Now there are numerous ways how this Bengali Sautéed Mutton dish can be prepared. Some add yogurt and also tomatoes. But I think adding just yogurt is sufficient and you can do without the latter. Amongst all the recipes I came across, this one so far seemed like the most authentic version. Also, this is how we make it at home. Only difference being, earlier I never tried cooking it on indirect heat. Kosha is a long and painstaking slow cooking process adding little or no water. Therefore this time cooking on indirect heat saved me the pain of standing patiently and sautéing the mutton peices in an open kadai till eternity. And the end result was undoubtedly fantastic! So if anyone of you is planning a Bengali spread for your family or friends, make sure you include this in your menu. I bet you will have your guests licking their fingers clean.

This recipe doesn't need too many ingredients. Just that, the longer you keep the mutton pieces marinated, the better. Also if your are wanting the authentic Kosha Mangsho taste, then it is essential that you use pure mustard oil and not anything else.

Tastes best when served with either Rumali Roti of Luchi.

Mutton - 850 gms., cut into medium pieces
Onions - 3 medium sized, finely sliced
Ginger and garlic paste - 2 tbsp.
Cloves - 4 nos.
Green cardamoms - 6 nos.
Cinnamon - 1 one inch stick
Red chilli powder - 1 tsp.
Kashmiri red chilli powder - 2 tsp.
Turmeric powder - 1 tsp.
Roasted cumin powder - 1 ½ tsp.
Yogurt - 100 gms.
Mustard oil - 6 tbsp.
Salt as per taste

Wash and clean the mutton peices. Marinate with yogurt and salt for atleast half an hour.

Heat oil in a kadai and add the whole spices. Fry for about 30 seconds till the spices crackle.

Add the onions and sauté till they turn light golden brown in colour. Add ginger-garlic paste and stir for further 3 minutes.

Add turmeric powder, red chilli powder and kashmiri red chilli powder. Stir for 1 minute. Add about 1/4th cup of water. Cover with a lid and let the masala cook for 2-3 minutes.

Add the marinated mutton pieces, mix well with the masala and fry on high heat stirring continuously for 7-8 minutes till oil leaves masala.

Add roasted cumin powder. Fry on high heat for about 10 minutes.

Cover with a tight fitting lid and place the kadai on a tawa. Cook on indirect heat for 30 minutes. Check whether the meat has turned tender.

Serve hot.