Kosha Mangsho

This is a form of mutton made in Bengal. It is slowly cooked in onion and spices.  The  use of jeera which is roasted and powdered is important.  I got this recipe from a very old edition of Femina. It was simple, so I tried it.  The final outcome was good, so I thought of posting it.  Hope you would try it.  
 

Ingredient

Oil – 4 tbsp (preferred mustard oil)

Cloves – 3
Cardamom – 3
Cinnamon – 2 sticks
Onion – 2 finely sliced
Ginger – 2inch grated
Garlic – 6 flakes, finely cut
Chilli powder – 1 tsp
Kashmiri Chilli powder – 2tsp
Turmeric powder – 1 ½ tsp
Mutton – 1kg
Yoghurt – 3tbsp, beaten
Cumin powder – 1tsp (roasted and powdered)
Salt – to taste

Method

1.      Heat oil in a pan.

2.      Add cloves, cardamoms, cinnamon. Let them crackle.

3.      Add onion and let it fry till transparent.

4.      Add ginger and garlic and stir for 3 min.

5.      Now add chilli powder, Kashmiri chilli powder, turmeric powder. Fry in low heat for 2 min

6.      Add mutton, mix well and fry on high heat for 10 min until the oil floats on top.

7.      Now mix together  yoghurt and cumin powder, and add to the pan. Fry on high heat for 5 min.

8.      Remove the pan from heat and add salt.

9.      Cover this pan tightly.

10.  Please this pan on a flat pan and cook on low heat for 30 min or till the meat is tender.