Kosha Mangsho (spicy mutton/goat curry)

Bengali version of the spicy goat curry or as we call it "kosha mangsho" is another variant in the diverse Bengali cuisine.Apart from aur mishti doi and beloved mach we even love our meat,too.This goat curry is thick,rich of flavors and perfect justice to the goat meat.During the olden days the ladies used to cook their meant on their hand made earthen oven under slow cooked fire.Which gave the meat it's tenderness.It also gave enough time for the spices to bind with each other perfectly.But now gone are the days of slow cooking and earthen ovens.With drastic changes in our lifestyle we hardly have time to spend in the kitchen slaving for our to cook our currys.We opt or super-fast solutions without compromising the tastes.Hence this goat curry is an answer to those who avoid long hours into the kitchen and to those who don't mind trying something new.

Ingredients Serves-2 people

For the marination

• 250 grams Goat meat (with bones)-250 grams
• 3-4 tbsp Yogurt-3-4 tbsp
• 1/2 tsp of cumin powder
• 1/4th tsp of coriander powder
• 1 tsp of red chilly powder
• 1/2 tsp of turmeric powder
• 3 green chilly's cut into slits (seeds removed)
• 3 tbsp of mustard oil

For the gravy

• 2 tbsp of mustard oil
• 5-6 tsp of onion paste
• 1 tbsp of ginger garlic paste
• 1 medium tomato chopped
• 4 cloves
• 4 cardamom pods
• 1 bay leaf
• 1 whole dry red chilly
• pinch of garam masala powder
• 2 large potatoes cut into halves(not given in the picture)
• 1/4th tsp of sugar
• 1 tsp of ghee or clarified butter
• salt to taste

Method

1. Marinate the meat with the above said ingredients for at least 3 hours.It helps the meat to become tender and the spices to penetrate into the meat.
   
   
   
   
2. Take a cooker add in the mustard oil.Mustard oil has a very pungent smell.So in order to remove this smell the oil while heating should be hot.Once you see that there are no bubbles forming on the oil and smoke comes out it's ready for further use.Add in the whole dry red chilly,bay leaf,cloves,cardamom and sugar.
   
3. Saute it for a while and add in the onion paste.Sugar is added to caramelize the onions and to add a tiny amount of sweetness to balance the flavors.
   
4. Once the onions caramelize add in the ginger garlic paste.Saute till the rawness goes away.Add in the chopped tomatoes.Cook till the tomatoes turn soft.
   
5. Add in the marinated meat pieces into the cooker (while marinating the water separates.while adding the marinated pieces don't add the liquid from the marination right away.)
   
6. Drop in the potatoes as well.Cook till oil separates.
   
7. Once the oil separates add in water and the liquid left from the marination to cook the meat and potatoes.
   
8. Add salt and close the cooker.
9. Cook till 6-7 whistles.Once the pressure of the cooker goes away add in the garam masala and ghee.Stir thoroughly.Your spicy goat curry is ready.Serve it with luchi's (puri's),paratha's or simply with rice(the way i like it) and Eat it up! :)