Kosha Mangsho ( Meat )

Both my parents are exceptional cooks & have carved out their respective forte in the home cooking domain . As kids , we grew up seeing many menu plans - written out in multiple courses and executed to the T . No matter what the occasion or the number of guests , every meal was home cooked . The food menu was sort of a key note address and never outsourced. I was often subjected to the question of who was the better cook , which i more often , left unanswered :)

One can usually fine two styles of cooking in the home kitchen - One genre who follow non- negotiable rules - they stick to the portion size & follow every step of the process to the last syllable . The other genre - focus on fast turn around as the main denominator and tweak in innovations as they go along . While the 1st genre delivers the better result , the second , makes room for innovation and new creation .

Making Kosha Maangsho is all about the 1st style with non - negotiable rules & more importantly , the slow cooking process and the pre - marinade

Things you will need for the Pre -Marinade

• 01 kg of curry cut mutton

• 200 gms of yogurt

• 01 large onion paste

• 01 tbsp of garlic paste + 01 tbsp ginger paste

• 01 tsp turmeric powder

• 01 tsp salt

• 02 tbsp mustard oil

The key step to the get the meat softened up and basking in flavor is the pre - marinade . In a bowl , assemble all the meat pieces , pat them dry and keep aside . Mix all the pre-marinade ingredients ( mentioned above ) with a whisk in a separate bowl . Using your hand , rub the pre- marinade into all the nooks and crannies of the meat . Rest aside for 4-5 hours or refrigerate overnight for best results .

Things you will need for the gravy

• 03 large thinly sliced onions

• 03 tbsp ghee + 6 tbsp mustard oil

• Whole Garam Masala

• - 04 cloves of cardamom

• - 02 cinnamon sticks

• - 01 black cardamom

• - 03 pcs dried red chilly

• - 02 pcs bay leaves

• 02 tbsp Kashmir red chilli powder ( Only for color )

• 01 tbsp coriander powder

• 01 tbsp of turmeric powder

• 02 tbsp cumin powder

• 02 tbsp Garam masala powder

• 01 tsp sugar

• 02 tbsp of ginger- garlic - green chilli paste

• Hot water
  

Steps 1. Heat a large kadai and add mustard oil + ghee - Once the oil starts to smoke lightly and has changed color to a pale yellow , add the dried red chilly , bay leaf and all the whole garam masala mentioned above . Saute for 01 minute. 2. Next , add the sliced onions and fry them on medium flame . Add the sugar and saute for about 10 minutes until they are light brown in color. At this point , add the ginger - garlic and green chilli paste and fry for another 5 minutes. Keep the flame on medium or low and stir often .

3. Next, add the dry spices i.e the coriander, cumin, kashmiri red chilli & turmeric powder

4. Continue frying the onions along with the spices for about 10- 15 more minutes 5 . Once you see the oil has released from the spices and onion mix - add the pre -marinated mutton to the kadai . 6. Raise the heat and mix everything thoroughly - fry the meat , stirring frequently to check that it is not sticking to the kadai for the next 10 minutes . Ensure you are monitoring the entire step as we dont want the meat or masala to burn .

7 . After the 1st 10 mins , move the heat to low heat and continue to fry for the next 90 -120 minutes . As you go along , add a splash of hot water , every time to the pan ( 30 ml at a time) to prevent anything from sticking . 8 . Once you are happy with the color , add as much water as you’d like for the gravy - Cover and cook until the mutton is tender and can be separated by the finger .

9 . Once done , top with ghee and garam masala before serving .

Pro- tip - The slow cooking process needs to yield a dark brown color and not turn black due to over caramalisation or burning . Cooking on high heat will burn the spices and will also make the meat terse. Cook it slow and with all the time & care , for best results :)