Kosha Mangsho

Ingredients list for Kosha Mangsho

• 750 grams Mutton , cut into 1 inch pieces on the bone
• 3 tablespoons Mustard oil
• 2 medium Potatoes , peeled and quartered
• 1 large Onion , chopped
• to taste Salt
• 1 teaspoon Cumin powder
• 1 1/2 teaspoons Red chilli powder
• 1 teaspoon Coriander powder
• 1 tablespoon Ginger-garlic paste
• 1/4 teaspoon Turmeric powder
• 3 Green chillies , slit
• 1 cup Fresh tomato puree
• 1 tablespoon+ for garnish Fresh coriander leaves , chopped
• Luchi
• 200 grams Refined flour dough
• to grease to deep fry Oil

Method

1. Heat mustard oil in a deep non-stick pan till it smokes, add potatoes and fry till they turn a light brown.
2. Add onion, mix and sauté for a minute. Cover and cook till onion turns golden brown.
3. Take mutton pieces in a large bowl, add salt, cumin powder, red chilli powder, coriander powder, ginger-garlic paste and turmeric powder, mix well and keep the bowl in the refrigerator to marinate for 1 hour if you have the time.
4. Add the marinated mutton to the pan and mix well.Add green chillies,mix, cover and cook on low heat for 8-10 minutes.
5. Heat sufficient oil in a kadai.
6. Add tomato puree and mix well. Add salt, cover and cook on low heat for 50-60 minutes or till mutton is fully done.
7. Divide the dough into small portions. Grease a worktop with some oil and roll out each portion into small luchis.
8. Heat sufficient oil in a kadai. Slide in the luchis, one at a time, and deep-fry till golden brown. Drain on absorbent paper.
9. Add coriander leaves to the mutton and mix well.
10. Transfer the mutton into a serving bowl, garnish with coriander leaves and serve hot with luchis.