Golbarir Kasha Mangsho || Traditional Signature Mutton Recipe || Golbarir Kasha Mangsho @ Home

Bengalis are traditionally fish- eaters. However, Sunday lunch in most Bengali households would be the quintisential *Mangsho Bhat* or rice with mutton curry. Golbari Mutton Kosha is a twist to the original, made with a spicy, black gravy laced incarnation which goes well with the parota/parantha rather than with rice. This recipe originated from the famous Golbari in Shyambazar in North Kolkata and is a perennial favorite with most Bengalis world-wide. This is a must-try for everyone.

Ingredients:

• Ginger paste- 3 tbsp
• Mastard oil- 300 ml
• Cinamon
• Bayleaves
• onion paste- 4 tbsp
• Riwazi mutton ( mutton with fat)- 600 gms
• Sugar- 2 tsp
• To prepare golbari special masala
• Nutmeg
• Kashmiri red chilli powder - 1tsp
• Sliced onions - 3 medium size
• Cardamom
• Dy red chilli
• Garlic paste- 3 tbsp
• Shahi jeera
• Dry roast all whole spices and make a powder.
• Star annies
• Yogurt- 300g
• Tea liquor- 4 tsp
• Cumin powder - 2 tsp
• Salt according to your taste
• Mace
• Cloves
• Dry red chilli paste - 1 tsp
• Turmeric powder- 1 tsp

Method:

1. Marinate the mutton pieces with 5 tbsp of yogurt
2. 2 tbsp of ginger paste
3. 2 tbsp of garlic paste
4. 1 tsp of turmeric powder
5. 1 tsp of kashmiri red chilli powder
6. 4 tbsp of onion paste
7. 1 tsp of salt
8. 3 tbsp of mustard oil
9. Mix well.Ensure all pieces are well coated.
10. Refrigarate overnight for best result OR Minimum 5 hrs
11. Now the caramelizing part
12. Take a pan with 1 tsp of oil and 1 tsp of sugar
13. Stir till sugar disolves.
14. Keep aside.
15. Now the main part, take a wok with 1/2 cup of oil.
16. Add whole spices (Cardamom, Cinamon, cloves)
17. Fry for a few seconds.
18. Now add sliced onions (3 medium sized) and saute for 2-3 minutes.
19. Now, add caramelized oil which as prepared before.
20. Saute till onions turns to translucent.
21. Now add 2 tbsp of ginger paste
22. 2 tbsp of garlic paste
23. Cook 4-5 minutes on low to medium flame.
24. Now time to add the marinated mutton pieces.
25. Cook for 10 mins on medium flame.
26. Cover and again cook for 15 mins on low flame.
27. After 15 mins oil starts oozing from sides.
28. Now add 1 tsp of dry red chilli paste.
29. 2 tsp of cumin powder
30. 2 tsp of golbari special masala.
31. Now mix them well.
32. Add salt according to your taste.
33. Cover and cook on low flame for 35-40 mins.
34. Stir briefly every 10 mins to ensure that the masalas don't stick to
35. the bottom.
36. Gradually, the signature rich black colour starts apearing.
37. Now add 1 tsp of sugar.
38. 4 tsp of tea liquor.
39. Now the final mixing.
40. 'Golbarir Kosha Mangsho' is ready to serve.
41. Serve with paratha.