How To Make Best Bengali Mutton (Kosha Mangsho) By Kalyan

Always stayed away from experimenting with meat? Try out Kosha Mangsho, a flavorful Bengali mutton dish. Dont miss those tips which ensure you make this dish quickly and perfectly.

Ingredients:
500 g fresh mutton + 2 potatoes cut into half

Mutton marinade paste: 3 large tbsp of curd, 2 tsp each of chilly powder, garam masala powder, jeera powder, a tsp of sugar, 1/2 tsp of haldi/ turmeric powder, and 1 tsp of ketchup

0.5 tsp ghee/ Mustard oil (the authentic version would probably have 6 table spoons)
2 tsp of whole garam masala and bay leaves
4-5 cloves
4-5 cardamon
4-5 dried red chillies
4-5 medium onions ground to paste or finely chopped (the advantage of a paste is that you hardly need any oil)
Paste of 3-4 medium size tomatoes
2 tbsp of ginger paste, 1 tbsp of garlic paste.
A cup of water

00:48- how marination helps meat
01:00- how to marinate mutton
01:12- TIP what not to add during marination
01:18- method how to cook the Kosha Mangsho
02:49- TIP on what's the right ratio for ginger and garlic
04:26- how to serve your Kosha Mangsho

Got a taste for Bengali cuisine? Visit Kalyan's Bengali Kitchen at:
http://www.youtube.com/watch?v=aDDDjgc75oU&list=PLDn0RqHU2n_4Vg-XBHjHv-2T_2ur7i_Fl&index=1&feature=plpp_video

Kalyan also blogs on food at www.finelychopped.net and is on twitter at @finelychopped

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