Kosha Mangsho: Bengali hot and Spicy Goat Curry
Kosha Mangsho is hot and spicy Bengali delicacy which can be enjoyed with roti, naan or any kind of Indian bread.
I always enjoy cooking non vegetarian Indian food especially fish and goat. My son is a big fan of Goat meat like me, so love to cook it for him. I usually don’t get goat meat because it is heaty and little heavy to digest. But the other day, my son said that its been long time that we ate mutton. So we got this fresh goat meat from halal market. Whenever I get goat or chicken , I don’t have to hunt for any lunch ideas or dinner ideas. My menu is decided, either it’s curry or biryani.
Goat curry tastes yum and more delicious after 2-3 days if you keep it in the refrigerator, with all the flavors well mixed with the gravy. So, whenever I prepare Goat dishes, I sneakily reserve a little gravy for me in the refrigerator and enjoy it with bread after 2-3 days. 🙂
I got inspired by this mouth watering , hot ,spicy and juicy mutton curry recipe called Kosha Mangsho or Mutton Kassa, from old Bengali friend of mine. She had mentioned about it to me a few years back and today suddenly , I remembered her. She had told me that it is one of the popular Bengali Recipes. Thought of giving it a try and tried out this mouth watering Goat recipe which an be served with any kind of bread or even with rice. This can also be prepared from Lamb meat. Believe me you won’t forget the taste and the spices just mingle on your tongue. We really enjoyed it.
Preparation time: 6 Hours
Cooking Time: 20 Minutes
Serves: 4
Ingredients:
- 700 Grams Goat Meat(Cut into small pieces)
- 1 Tablespoon Oil(Preferably mustard oil)
- 1 Teaspoon Ghee/Clarified Butter
- 1 Teaspoon Sugar
- 2 Bay Leaves
- 2 Green Chilies slit vertically
- 1 Big Onion
- 2 Tomatoes
- 1 Big Potato Peeled and cut into 2 inch size cubes
- 1/2 Cup Yogurt/Curd
- 1 Tablespoon Ginger Garlic paste + 1 Teaspoon Extra
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/4 Teaspoon Cinnamon Powder
- 2 Teaspoons Garam Masala
- 2 Teaspoons Red Chili powder
- 1 teaspoon turmeric powder
- Salt to taste
Method:
Serves 4
6 hrPrep Time
20 minCook Time
6 hr, 20 Total Time
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Ingredients
- 700 Grams Goat Meat(Cut into small pieces)
- 1 Tablespoon Oil(Preferably mustard oil)
- 1 Teaspoon Ghee/Clarified Butter
- 1 Teaspoon Sugar
- 2 Bay Leaves
- 2 Green Chilies slit vertically
- 1 Big Onion
- 2 Tomatoes
- 1 Big Potato Peeled and cut into 2 inch size cubes
- 1/2 Cup Yogurt/Curd
- 1 Tablespoon Ginger Garlic paste + 1 Teaspoon Extra
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/4 Teaspoon Cinnamon Powder
- 2 Teaspoons Garam Masala
- 2 Teaspoons Red Chili powder
- 1 teaspoon turmeric powder
- Salt to taste
Method
- Wash goat pieces and marinate with Yogurt, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon garam masala, 1/4 teaspoon cinnamon powder and a teaspoon of salt. Keep it for marination overnight or for about 4-6 hours.
- Make the paste of onion using very little water and keep aside.
- Similarly, make the paste of tomatoes and keep aside.
- In a pressure cooker, heat oil and ghee.
- Once it is heated up, add bay leaves, slit green chilies and sugar. Keep the heat on medium.
- Saute for about 30 seconds and add onion paste. Saute for 2-3 minutes on medium high heat.
- Add a teaspoon of ginger garlic paste and saute for 2 minutes.
- Mix in tomato paste and saute for 3 minutes.
- Add 2 teaspoons red chili powder, 1 teaspoon each of coriander powder, turmeric powder and garam masala and 1/2 teaspoon cumin powder and mix well.
- Add marinated goat meat. Mix and let it cook for 10 minutes.
- Add potatoes and sprinkle some salt to taste.
- Cover and pressure cook it for upto 6-7 whistles and switch off the stove.
- Once the pressure is released , remove the cover. Check the consistency. If you want gravy to be more runny, add more water. Boil for 2 minutes and serve hot with roti or naan. Enjoy your hot and spicy meal.
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Based on 3 Review(s)
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Kosha Mangsho: Bengali hot and Spicy Goat Curry — 1 Comment