Kosha Mangsho

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the mutton pieces with ginger, garlic, yogurt, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to coat the mutton evenly.

   約5 分

   調理のヒント： Ensure all pieces of mutton are thoroughly coated for best flavor.

2. 2

   Cover the bowl and let the mutton marinate in the refrigerator for at least 30 minutes, or preferably for 2-4 hours, or even overnight.

   約30 分

   調理のヒント： Longer marination enhances the depth of flavor in the curry.

3. 3

   Heat the mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and just begins to smoke lightly, then reduce the heat slightly.

   約3 分

   調理のヒント： Heating mustard oil to its smoking point helps mellow its pungent flavor.

4. 4

   Add the bay leaf, cinnamon stick, green cardamom, and cloves to the hot oil and sauté for about 30 seconds until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the whole spices.

5. 5

   Add the sliced yellow onion to the pot and cook, stirring frequently, until the onions turn deep golden brown and caramelized, about 15-20 minutes.

   約20 分

   調理のヒント： Properly caramelizing the onions is crucial for the color and sweetness of the gravy.

6. 6

   Stir in the chopped tomato and green chili, cooking until the tomatoes soften and the oil starts to separate from the mixture, about 5-7 minutes.

   約7 分

   調理のヒント： Mash the tomatoes with the back of your spoon to help them break down.

7. 7

   Add the marinated mutton to the pot. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring occasionally, until it changes color and is lightly browned on all sides.

   約7 分

   調理のヒント： Searing locks in the juices and develops flavor.

8. 8

   Reduce the heat to low, cover the pot, and cook the mutton for 60-90 minutes, stirring every 15-20 minutes. The mutton will release its own juices and cook in them.

   約1 時間 30 分

   調理のヒント： This slow cooking process, known as 'kosha', helps tenderize the meat and develop the rich gravy.

9. 9

   If using, add the halved potatoes to the pot after about 45 minutes of cooking the mutton.

   調理のヒント： Ensure potatoes are submerged in the gravy to cook evenly.

10. 10

    If the gravy becomes too dry during cooking, add a little warm water, a quarter cup at a time, to prevent sticking.

    調理のヒント： Avoid adding too much water as Kosha Mangsho is meant to have a thick gravy.

11. 11

    Continue cooking until the mutton is fork-tender and the gravy is thick, dark brown, and the oil has separated and floats on top.

    調理のヒント： The total cooking time may vary depending on the quality of the mutton.

12. 12

    Stir in the sugar and garam masala, mixing well to combine.

    約1 分

    調理のヒント： Sugar balances the flavors and enhances the color.

13. 13

    If desired, stir in the ghee for extra richness.

    調理のヒント： This step is optional but adds a wonderful aroma and richness.

14. 14

    Serve hot with steamed rice, pulao, paratha, or roti.