Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in different variations across all states, countries and regions of South Asia.
Mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven. Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big wok. The slow cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or with Indian breads, such as naan or parotta. The dish can also be served with raji, a cereal.
Kosha mangsho is the Bengali version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India. This dish is prepared in a kosha style, which involves retaining the mutton’s flavor and moisture using slow cooking and sautéeing methods.
Kosha mangsho is traditionally prepared as part of the celebration of Kali Puja, a festival dedicated to the Hindu goddess Kali, celebrated on the New Moon day of the Hindu month Kartik.
Railway mutton curry is a British Raj colonial-era dish that was served on long distance trains. The dish was served with dinner rolls. Tamarind was originally used to extend its shelf life. Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant in Kolkata, India. Railway mutton curry is prepared using a coconut milk base.
There are 292 calories in 1 Portion (158 g) of Homemade Mutton Curry – Indian.
Calorie breakdown: 55% fat, 5% carbs, 40% protein.
1/2 kg Mutton cut into medium sized pieces
3 Potatoes quartered (optional)
3 Papaya (Pepe) quartered (optional)
2 teaspoon Turmeric 2 teaspoon Coriander Powder
5 tablespoons Oil 1 teaspoon Garam masala
2 Green chilli slit lengthwise
2 Onions finely chopped (large)
4 tablespoon Ginger Garlic Green Chilli Paste
1 Tomatoes finely chopped or pureed (large)
1 tablespoon Kasuri chilli optional but highly recommended
Salt as per taste 100 gm Dahi (Yogurt)
Step 1: To begin making Mutton Curry, wash the mutton pieces and drain the water. Marinate the mutton pieces with 2 teaspoon ginger paste, 2 teaspoon garlic paste, 2 teaspoon turmeric powder, 1 teaspoon kasuri chilli, sale as per taste, 100 gm yogurt and 1 tablespoons mustard oil. Mix well. Cover and keep the meat with marination in the refrigerator at least for 1-2 hours.
Step 2: Smear little salt to the peeled and halved potatoes and papaya. Heat oil in a kadai or wok. Fry the potato and papaya pieces till golden brown. Keep them aside.
Step 3: On the fried oil, when you get the aroma, add sugar. Sugar when caramelize with oil will give very nice red colour. Add chopped onion and cook till the onion turns soft.
Step 4: Now add the marinated mutton pieces with all the marinade. Mix very well. Sauté the mutton for another 8-10 minutes.
Step 5: Add fried potato and papaya pieces and give it a final mix. Now add 2 to 2-1/2 cups of warm water. Let it come to a boil on pressure cooker with 3 whistle.
You can cook the mutton curry in two ways. Either you can cook it in a pressure cooker for faster cooking (On high heat one whistle and then 20 minutes on low heat. Let the pressure release of its own) or you can cook it in the kadai/handi with lid on slow heat until the meat is done.
Step 6: When the meat is done transfer it in a serving bowl. Drizzle 1 teaspoon ghee and a little garam masala powder. Cover and let it rest for few minutes. Serve hot.
Final Step: Serve warm mutton curry with rice for the ultimate Bengali comfort food! Enjoy! for a weekend dinner.
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