How To Make Best Bengali Mutton (Kosha Mangsho)
INGREDIENTS Mutton: 1 Kg with fat (preferably Rewazi Khashi) Grated Raw Papaya: 1 Cup Onion Paste: 8 Garlic Paste: 3 tbsp. Ginger Paste: 1.5 tbsp. Sour Curd: 200 g. Cumin Powder: 2 Tsp. Coriander Powder: 3 Tsp. Bengali Garam Masala Powder: 2 Tsp. Asafoetida / Hing: ½ Tsp. Red Chili Powder: 2 Tsp. Kashmiri Chili Powder: 1 Tsp. Turmeric Powder: 3 Tsp. Sugar: 1 Tbsp. Bay Leave: 2 Dry Red Chili: 2 Clove: 3-4 Black Cardamom: 1-2 Green Cardamom: 3-4 Cinnamon Stick: 1" Mustard Oil: 4 Tbsp. Ghee / Clarified Butter: 1 Tbsp. INSTRUCTIONS Wash Mutton pieces thoroughly and pat dry them. Now, marinate Mutton pieces with Grated Raw Papaya, 1 tsp each of Turmeric Powder, Cumin Powder, Coriander Powder and Garam Masala Powder, 1 Tbsp. Mustard oil and 1 Tsp. of Garlic Paste for around 6-8 hours. Finely chop half of the Onion and make a paste of the rest. Take 3 Tbsp. of Mustard oil in a deep bottom pan and heat the oil sufficiently. Temper the oil with Bay ...
