Last couple of days I had been watching a bunch of movies based on Rabindranath Tagore’s novels on Youtube like Naukadubi. Watching all of these movies reminded me of this spicy curry from the Tagore family which I hadn’t made for some time. I read about it in a book by Purnima Devi from the Tagore family (or Thakurbari) who was a renowned cook. I had one of her books many years ago. This recipe is different from the regular Kosha Mangsho in the spices that is used. Today is Bhai phota and I made it for this special day. It goes great with basanti pulao.
- 1 kg mutton (goat meat)
- 2 medium onions
- 6-8 cloves garlic
- 8 whole red chilies
- 1/2tsp. turmeric powder
- 4tsp. coriander powder
- 4tbsp. plain yogurt
- 1tsp. sugar
- Salt to taste
- 4-5 green chilies
- Mustard oil
- 2-3 tsp. ghee(Clarified butter)
- Dry roast and make a powder of
- 4-5 green cardamoms
- 1” cinnamon stick
Grind together onion, ginger, garlic and red chilies. Now in a bowl transfer the ground wet spices and add yogurt, turmeric powder, coriander powder to it. Mix everything well. Marinate the meat pieces in this paste. If you can marinate it overnight, nothing like it. But it should be marinated for at least couple of hours.
Heat mustard oil in a pressure cooker or heavy bottom pan. Add marinated mutton pieces and cook on high flame for about 5 minutes. Add salt and sugar to it. Now lower the heat and cook till the oil separates. Add half cup warm water.
Pressure cook on medium flame for 15 minutes. Turn off the heat and allow some time for the steam to release on its own. In case you want to reduce the amount of gravy continue to heat on high flame.
In a separate pan heat ghee and add roasted and powdered cinnamon and cardamom to it. Give them a quick stir and pour it over the meat curry. Garnish with green chilies and serve with hot rice or Bengali mishti pulao.