Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.  

Mutton Do Pyaza

Mutton cooked with plenty of onions, as the name suggests, is simply delicious

Mutton Do Pyaza
Mutton Do Pyaza
  • PREP TIME 1 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 12 chops mutton
  • 4 pieces Whole dry red chilies
  • 6 pieces green chilies
  • ¾ cup ghee
  • 2 teaspoons Fenugreek seeds (methi dana)
  • 2 tablespoons coriander seeds
  • 2 tablespoons Pomegranate seeds (anardana)
  • 1 tablespoon cumin seeds
  • 2 tablespoons lemon juice
  • 8 onions
  • 2 piece Ginger chopped
  • 2 tablespoon Fresh mint leaves, chopped
  • 1 teaspoon Turmeric powder
  • to taste salt
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves, chopped

1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining."

2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. "

3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator."

4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry."

5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. "

6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. "

7. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes."

8. Sprinkle the remaining lemon juice, mix and serve hot."

Cooking Tips
  • The most difficult and important task for a perfect mutton dish is to make the mutton tender and soft. There are many ways to do so.  Slice the mutton in small and thin pieces and mix it with curd and keep aside for 1-2 hours.
  • Cooking mutton with raw papaya in it would help the mutton cook well and become soft and tender
  • Cooking slowly would also help mutton to become tastier, soft and tender.