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Kosha Mangsho

Features:
  • Non Veg
Cuisine:
  • 55 mins
  • Serves 3
  • Easy

Ingredients

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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.

Health Benefits

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.

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How to Make Kosha Mangsho

  1. Make a paste of hung curd, salt, mustard oil, and turmeric powder and marinate meat in the paste for 30 minutes.
  2. Heat mustard oil in skillet over medium-high flame; sauté cumin seeds, cardamom,cloves, and cinnamon. Once the aroma starts wafting out, add onion and sauté until translucent.
  3. Add ginger-garlic paste, chillis, and tomato puree and mix to coat. When the tomato puree has cooked through, and potato wedges and marinated meat chunks and a splash of water and slow cook for 25 – 30 minutes.
  4. Enjoy spicy kosha mangsho with rice, breads, or just plain!

Trivia

Depending on who you ask, mutton is considered to encompass both lamb and goat.

 

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