By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Choler Dal and Luchi
Kosha Mangsho
Mutton Kosha or Kosha Mangsho is a traditional Bengali lamb curry known for its rich taste and spiciness. The name itself defines the dish where Mangsho is mutton while Kosha translates to cooking on low heat. The velvety dark brown juicy mutton curry is served with Basanti Pulao or Luchi.
Ingredient
(Serving for 4)
Mutton: 800 gms
Onion: 2
Potato: 1 cut into chunks
Ginger garlic paste: 2 tsp
Turmeric powder: ½ tsp
Coriander powder: 2 tsp
Red chilli powder: 1 tsp
Green cardamom: 4
Clove: 4
Dry Kashmiri chilli: 2
Curd: 2 tsp
Tomato puree: 1 tsp
Lemon juice: 1 tsp
Mustard oil: 1 tsp
Vegetable oil: 2 tsp
Salt to taste
Step 1
Marinate mutton pieces with curd, mustard oil, turmeric powder, and salt and keep it aside for at least an hour.
Step 2
Heat oil in a heavy bottom pan and cinnamon stick, cardamom, clove and broken red chilli. Once it sizzles add the sliced onion and saute until golden brown. To this add the ginger garlic paste and tomato puree and cook them all together for a couple of minutes.
Step 3
Next add the marinated mutton and cook on high flame for two to three minutes stirring well. Finally, add the powdered masala and potato chunks and let it come to a boil. Cover and simmer the flame and cook for an hour till the meat is tender. Keep checking and if the mutton gets dry splash water to avoid burning.
Step 4
Top up with lemon juice and serve along with Basanti pulao or luchi or pori.
