Kosha Mangsho

Well I am new at blogging .So i guess I will run thru some trials and errors so bear with me!!

Today dear hubby wanted to have" kosha mangsho" Kosha Mangsho is a Bengali delicacy of a dry lamb curry . The best kosha mangsho i have had in kolkatta .The trip to kolkatta was once a year and it had to be complete after a visit to golbari a small joint famous for its kosha mangsho. It has been more than 12 years i have visited kolkatta but i still distinctly remember the taste. The almost equal to golbari kosha mangsho is that of dear hubby's Dolly maashi in New Delhi. This is essentially her recipe which i have altered a little. Kosha Mangsho goes very well with parathas or even plain rice . Kosha is the word "bhunna" in hindi .This delicacy is made with the meat slow fried for a long time Hope you all will enjoy it as much as we do..Also note it tastes the best if the meat is with the bones and the recipe is made with mustard oil .You can substitute the mustard oil with canola oil but it wont taste the same. The raw papaya is optional as it tenderizes the meat .I use pressure cooker for this recipe but if you don't have one you have to increase the cooking time

Goat pieces with bones -2 pounds
Onion-2 large-Minced
Ginger-2 table spoons minced
Garlic-1 table spoon minced
Red dried kashmiri chillies-8 nos with seeds removed
Yogurt-1 teaspoon
Tomatoes -1large ripe and pureed
Potatoes-2 nos cubed
Sugar-1 teaspoon
Cardamom seeds -6 nos
Cinnamon Stick- 2 nos
Cloves-7 nos
black pepper seeds-8 nos
Bay Leaves-2 nos
Red chilly powder-1 teaspoon
Garam masala powder -
Raw papaya-3 inch cube (optional)with skin and seed removed
Mustard oil for marinating and cooking
Salt as per taste

1. Grind Onion,ginger and garlic,red kashmiri chillies to a fine paste with as little water as possible
2. Coat the goat pieces with 2 tablespoon of mustard oil.
3. After coating it with the mustard oil marinate the goat with paste made of onion,ginger and garlic,red kashmiri chillies and yogurt
   
4. Add the whole garam masala to the mixture (Cardamom seeds -Cinnamon Stick-
   Cloves and black pepper seeds)
5. Marinate in the fridge for 1 hour
6. Take a pressure cooker add the mustard oil . Once it is smoking hot add the bay leaves and the sugar . The sugar will carmalize into dark brown color which is essential to this dish
   
7. Add the Marinated goat and bhunno it till it turns dark brown in color and the oil leaves its side-( I mostly bhunno it for 35 mins on slow flame and half cover the cooker it should cook in its own juices)
8. Add the tomato puree ,salt, chilly powder, Garam masala powder,potatoes and the raw papaya and and fry for another 5-10 mins
9. Add one and half cup of water to the mixture ( the lesser the better) and pressure cook it till 2 whistles
10. Once the pressure is released open it and add half teaspoon of garam masala
11. Serve with parathas or plain rice