How to make Kosha Mangsho
For marinating the mutton, bring together garlic, ginger and onions. Grind them together in a mixer to make a smooth paste.
Wash and clean the mutton. Add to it the ingredients for the marinade – yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste. Let it rest for about 2 hours. Ensure that you prick the mutton with a fork so that it absorbs all the flavours.
Heat 2 tbsp mustard oil in a wok. Fry the potatoes till they turn golden brown. Keep them aside.
Now, for cooking the mutton, heat the remaining mustard oil in another wok. Add some turmeric to it. Then, temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom. Also, add sugar to it. The sugar gives a nice red colour to the gravy and also contributes to the subtle sweetness of the spicy gravy.
Add the remaining onion paste along with meat masala and fry for about 5 minutes. You’ll notice the oil separating from the mixture. Now add the marinated mutton. Cook at a low flame for about half and hour.
Add 2 cups water (depending on how much gravy you want) and cover the wok. Let the mutton cook for at least an hour now till the mutton becomes soft and succulent. All this while, ensure that the flame is at its lowest.
Now, add the fried potatoes and garam masala, and give it good stir. Let it cool for sometime and then sprinkle freshly chopped coriander leaves.
Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!