Sunday, March 13, 2011

Kosha Mangsho


Mutton (Khashir mangsho): 400gms
Potato : 2 large sizes cut into quarters
Papaya grated ): 3 tablespoon
Sour curd : 2 tablespoons
Onion : 2 large sizes
Garlic : 8-10 cloves
Ginger-garlic paste : 1 ½ teaspoon
Turmeric powder : ½ teaspoon
 Oil : 8 tablespoon
Salt to taste


Chop one onion and make a paste of the other
Wash the mutton pieces well, and drain out the excess water
Take the mutton in a large bowl, put in the sour curd, onion and ginger-garlic paste; mix well, pour in 2 tablespoon of mustard oil and a pinch of salt, marinate for 50mins in refrigerator
Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
Pour in the rest of the oil in the same wok, and sauté the chopped onions and garlic cloves
Put in the marinated mutton, turmeric, salt and grated papaya, stir in low flame till the mutton becomes absolutely dry and the oil separates , it will also change color to a darker shade of brown
Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistle
Open the lid and put in the potatoes and again allow 2 more whistles
Take out and serve with warm white rice