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

• Salt to taste

Method

• Clean the mutton and marinate it with all the ingredients mentioned under marination and marinate it for about 2-3 hours or overnight.

• In a pressure cooker, add 1 tbsp of oil/ghee then add the sliced onion and fry them till they are slightly brown in color. Add the ginger-garlic paste and saute it for another minute.

• Cool down the mixture and ground the onion paste in a mixer and make a smooth paste.

• In the same cooker, add the remaining oil/ghee, red chilies, cloves, peppercorns and cinnamon and fry it for a minute .

• Add the roughly chopped potato and fry them for 1-2 minutes.

• Add the marinated mutton, onion paste, chili powder,turmeric power and mix well till all the mutton pieces get nicely coated with the spices and the onion paste.

• Add about half a cup of water, salt to taste and pressure cook it over 3-4 whistles on high flame.

• Serve it hot with rice or parotta/roti.