19th August, 2016

THE METRONOME/ BLOG POST 09

Since I'm pretty much out of words to thank everyone with, for the immense love shown to my last post, Machher Jhol, I'm making this next post very specially as a thank you gesture. I've chosen the subject for which I've received the maximum number of requests from all my viewers, subscribers and audiences around the globe - a recipe song for Kosha Mangsho - another very popular traditional Bengali dish - a goat or lamb meat curry in a thick, spicy, rich gravy. 

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INGREDIENTS USED : 

400 gms boneless mutton cubes ( goat meat )

Marinated overnight in : 

4 tbsp hung curd ( I hung it in a regular plastic strainer, overnight )

Turmeric powder 1 tsp

Chilli powder 1 tsp

Ginger garlic paste 2 tsp

Mustard oil to taste ( I used 1 tbsp )

all the above hand whisked together to a smooth paste

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Heat mustard oil in a pressure cooker ( traditionally the dish in slow cooked in a heavy bottomed pan ) 

To the smoking hot oil, add :

1-2 bay leaves

A pinch of sugar

2 dried red chillies

6 whole peppercorns

5 green cardamoms

1 black cardamom

1 cinnamon stick

3 cloves

Salt to taste 

When these start sputtering and giving out a nice aroma, add : 

2 onions sliced fine ( stir till golden brown )

Smashed garlic - 6 pods

Grated ginger - 2 tsp

( stir for a few min )

1 tsp coriander powder

1 tsp chilli powder

1 tsp cumin powder

! tomato sliced fine

( stir for 5 min or till oil separates )

Add the meat with all the marinade

Stir and stir till the meat releases water and changes colour

Add a cup of water and close the cooker lid

Pressurise till meat is cooked ( 7min on high heat 5min on simmer )

Stir, add salt and green chillies to taste

Stir, add fresh coriander 

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SONG CREDITS :

Song written, composed, produced, performed by Sawan Dutta

Video produced by CB Arun Kumar and Sawan Dutta

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SONG LYRICS : ( with additional instructions )

To the world we will show

How to make Kosha Mangsho

Kosha Mangsho, Kosha Mangsho

How to make Kosha Mangsho

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Slice the onion, grate the ginger, smash the garlic now

Hang the curd and make the marinade, we will show you how

Ginger garlic chilli turmeric mustard oil to taste

Coat the meat and leave to marinate overnight is best

Heat the oil in pressure cooker, did i hear a scream? 

Kosha Mangsho in pressure cooker ! Never, not even in dream !!! 

All this shortcut in the kitchen, which good cook will touch? 

But if in a hurry to cook your curry, you need not worry too much

And soon you will know

How to make Kosha Mangsho

Kosha Mangsho, Kosha Mangsho

Kosha Mangsho, Mangsho, Mangsho

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Add bay leaf, sugar, chilli and pepper, cardamom and cinnamon stick

Clove, salt, onion and stir, then add the ginger and garlic

Chilli, coriander, cumin powder, add tomato, stir like before

Add the meat with all the marinade, stir and stir and stir some more

One cup water, close the lid, pressurise till meat is tender, 

Add salt and chilli and garam masala, then stir and add coriander

And now we will go

To eat hot Kosha Mangsho

Kosha Mangsho, Kosha Mangsho

How to make Kosha Mangsho

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