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| Ginger Flavoured Kosha Khashir Mangsho |
This was one Holi, celebrated long time back, that I remembered.
During the 3rd year of graduation, hostel life had become the way of life. Almost everything in life revolved around college and hostel.In the first and second years,on most of the festive occassions, when the college used to be shut, we used to go back home or to our relatives place. But that decreased as we started to love our hostel stay. This was one such day. It had rained, we played football in the college ground, then we played Holi like hell and then had a grand lunch – fine Basmati rice, Salad and Kosha Khashir Mangsho. Usually hostel rice is of the cheaper variety, but on special occassions we were given the one off special rice.
We had a similar lunch sometime back and I absolutely remembered.
Serves: 2-3.
Preparation Time:20-25 mins.
Cooking Time: 2 hrs. I love mutton which is absolutely soft and succulent.
Ingredients:
- Mutton: 700 gms. Shoulder and Ribs Cuts.
- Onion: 250 gms.Julienned.
- Two big potatoes sliced into halves.
- Ginger Paste: 3 tbsp.
- Garlic Paste: 3 tbsp.
- Vegetable Oil:10 tbsp1
- Melted Desi Ghee: 2 tbsp.To be drizzled in the end.
- Salt: As per taste.
- Spice Paste:
- Cumin Seed Paste: 1.5 tbsp
- Dry Red Chili Paste: 2 tbsp
- Turmeric Powder: 1 tsp
- Whole Spices:
- Green Cardamon: 4-5
- Black Cardamon: 2
- Crushed Black Pepper: 1/2 tsp
- Cinnamon Stick: One 2 inch stick.
- Cloves: 5-6
- Dry Red Chili:3-4
- Bay Leaf: 2
- Heat 10 tbsp of vegetable oil in a kadai.
- Wait till the oil gets hot – then add all the whole spices together.
- When the aroma of the spices evolve, first add the onion slices.
- Under medium heat, fry the onion till they turn golden brown.
- Then add the garlic.
- Fry for a minute.
- At last add the ginger – this leaves a distinct ginger flavour in the Kosha Mangsho.So, if you like the aroma of ginger, like I do, try cooking this way.
- Then add all the spice pastes and turmeric powder.
- Fry the spices in the oil for a couple of minutes.
- Then add the mutton pieces, sliced potatoes and almost immediately increase the heat to high.
- Sprinkle some salt and also add the slit green chilies.
- Stir the mutton briskly to ensure that the ingredients mix thoroughly for 20-25 mins.
- Then add some amount of warm water to the curry and put a lid on the kadai.
- Let the mutton cook in its own juices for 10-12 mins. In case the mixture becomes dry, then add some more amount of warm water and scrap the bottom of the pan. Put back the lid again.
- Continue cooking this way for 1.5 hrs – at the end of which the mutton will turn extremely tender.
- Drizzle some ghee over the mutton and serve hot with steamed rice.
