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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Lamb Chops

Ingredients 


  • 2 Lamb Chops
  • 1 Onion (sliced)
  • 2 Tsp Curd
  • 1 Tsp Red Chili Powder
  • 1 Tsp Coriander Powder
  • 1 Tbsp Ginger-Garlic- Chilly Paste 
  • 1 Tsp Chopped Coriander
  • 1/4 Tsp Sugar
  • 1 Tbsp Lime Juice
  • Salt to taste  
  • Oil for frying

Method 

  • Heat 1 Tbsp of oil in a pan and fry the sliced onion by adding a little salt and sugar, to golden brown in colour. Cool and blend it in a blender to a coarse paste with curd

  • Combine all the ingredients for marination mentioned above except the oil


  • Apply the marinade nicely on the lamb chops and keep it for marinating for about 3-4 hours/ Overnight


  • Heat oil over a grill pan over high heat until almost smoking, add the marinated chops and cook for about 3-4  minutes on  each side 


  • Serve it hot with some beans and mashed potatoes










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