- 400 g mutton—chopped into bite-sized chunks
- 3 medium-sized potatoes—peeled and cut in wedges
- 1 tbsp mustard oil for sautéing + 1 tbsp for marinating meat
- 2 1/2 cups tomato puree
- 3 cloves
- 2 tbsp cardamom- green
- 3 green chilis--slit
- 4 medium-sized onions—finely chopped
- 1 tbsp ginger-garlic powder
- 1/2 tbsp chilli powder
- 1/2 tbsp turmeric
- 1 tbsp cumin seeds
- 400 g Hung curd
- salt to taste
Kosha manghso is specific to Bengal, India; it stands for mutton curry in Bengali and typically has less juice and more gravy than other types of mutton type. The kosha style of cooking refers to a technique of slow cooking that helps retain moisture. It is a pretty basic curry, but absolutely delightful in taste and fun to eat. Kosha Mangsho is typically made by cooking either goat or lamb with onion, tomato, and spices. Originally, Kosha Mangsho was prepared by lighting a large fire beneath a pot. Today, the dish is prepared using pressure cookers or slow cookers.
The primary component in kosha mangsho is ofcourse, mutton. Mutton is a large depository of zinc, a very important mineral that can affect your daily health. Zinc is extremely important in determining nervous system functionality, digestive health, hormone production, and muscle development. It’s heavily involved with the body’s hormonal processes, especially those related to fertility, energy levels, and temperament. Zinc is also required for cell division; it’s present in every single bodily cell.
How to Make Kosha Mangsho
Depending on who you ask, mutton is considered to encompass both lamb and goat.