Kosha Mangsho or spicy Bengali style mutton curry is one delicacy which unfailingly succeeds in impressing every mutton lover who had chance to taste it. This is a particularly spicy preparation wherein the velvety thick gravy just coats the succulent mutton pieces. It being slightly robust in taste is surely not for the faint hearted. Paired with Basanti Polao or Luchi, it simply transports us to a different culinary level altogether and has us surrendered to its heavenly taste. I have so many personal memories associated with the dish, reminding me of those special occasions where these delectable dish adorned our main course. The irresistible taste of this delicacy can hardly be forgotten. Here I have tried to replicate this as per my understanding, and it surely yields desired effect.
- SOME HELPFUL TIPS -
- One can conveniently abstain from adding potatoes to this dish, it tastes as good without it. I added it as my personal preference.
- If in any doubt about the softness of the mutton used, tenderiser like raw papaya paste can be used. Add 3-4 tablespoon raw papaya paste at the time of marinating or to the pressure cooker along with the mutton pieces and cook as it is.