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Dhakai Mangsho Kosha

By Executive Chef Subrata Debnath

Preparation

  1. Marinate the mutton overnight with the curd, dry spices and 1 tbsp of the ginger garlic paste. Set aside for at least an hour.
  2. Heat the mustard oil in a heavy bottomed pan. Add the whole spices onion, tomato, ginger garlic paste and cook well.
  3. Add the dry spices and the mutton and sauté well. Sprinkle hot water intermittently to avoid the mutton from sticking to the pan.
  4. Add a cup of water and cover and cook for 15-20 mins until the meat softens and water evaporates.
  5. Serve hot with slit green chillies

Ingredients

  • Mutton - 500 gms
  • Chopped onion - 100 gms
  • Chopped tomato - 100 gms
  • Ginger garlic paste - 3 tbsp
  • Garam masala - 2 tsp
  • Chilli powder - 2 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 2 tsp
  • Mustard oil - 3 tbsp
  • Bay leaf - 2 no.s
  • Green and black cardamom - 1 no.s each
  • Cinnamon - 1 no.
  • Curd - 100 gms