How to make Kosha Mangsho - SK Khazana -
A spicy Bengali mutton curry that is very popular
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Cumin powder (जीरा पावडर)
Cuisine : Bengali
Course : Main Course Mutton
For more recipes related to Kosha Mangsho - SK Khazana checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Bhindi Ka Shorva Awadhi Pasanda Yarchi Nallamallu Bartad Crispy Potato topped Keema
Kosha Mangsho - SK Khazana Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 3-3.30 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kosha Mangsho - SK Khazana Recipe
Mutton cut into 2 inch pieces on the bone 750 grams
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Salt to taste
Mustard oil 2 1/2 tablespoons
Medium potatoes peeled and quartered 2
Medium onions chopped 2
Green chillies slit 2
Fresh tomato puree 1 1/2 cups
Fresh coriander sprig to garnish
Paranthe to serve
Method
Step 1
Take mutton pieces in a bowl, add cumin powder, coriander powder, red chilli powder, turmeric powder, ginger-garlic paste and salt. Mix well and set aside to marinate for 2-3 hours in the refrigerator.
Step 2
Heat mustard oil in a non-stick deep pan and let it smoke, add potatoes and sauté till lightly golden. Drain into a bowl and set aside.
Step 3
Add onions to the oil remaining in the pan and sauté till golden brown. Add green chillies and sauté for a minute on medium heat. Add marinated mutton and mix well. Cook for a 4-5 minutes on medium heat.
Step 4
Add tomato puree and cook on medium heat till oil separates. Cover and cook for 10-12 minutes on medium heat, stirring occasionally.
Step 5
Add fried potatoes and sufficient water and mix well. Cover and cook for 15-20 minutes on medium heat.
Step 6
Transfer into a serving bowl, garnish with a coriander sprig and serve hot with parantha.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
