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Рецепт A slow-cooked Indian/Bengali goat curry
by Paromita Banerjee

A slow-cooked Indian/Bengali goat curry

An authentic Bengali goat curry, slow-cooked with spices till it falls off the bones. A Bengali delicacy and made on almost all occasions. Kosha Mangsho is like mutton bhuna Bengali style.

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The dish is slightly dry but has enough ‘kosha’ masala, to be enjoyed with pulao or parotta. This traditional dish is a specialty sold in old and famous stalls of Kolkata. It is a specialty enjoyed on special days and family get-togethers.

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Ингредиенты

  • 600 gm of Goat meat/Mutton

  • 2 medium Onions

  • 2 Bayleaf

  • 2 Dry Red Chilli

  • 2 inch Cinnamon

  • 8-10 Cardamom

  • 50 ml Mustard oil

  • 2 Tbsp Yoghurt

  • 2 Tbsp Ghee
  • 5-6 Cloves

  • 2 Tbsp Ginger-Garlic paste

  • 2 tsp Turmeric
  • 
2 tsp Red Chilli powder

  • 2 tsp Cumin powder

  • 2 tsp Garam Masala

  • 2 tsp Salt

  • 2 tsp Sugar

  • 1/2 a Lime

Инструкции

  1. Wash the meat with warm water salt and turmeric
  2. Thinly slice the onions
  3. Marinate the goat meat with half of all of sliced onions, turmeric, chilli powder, cumin powder, mustard oil, lime juice and salt
  4. Massage all the marinade well and let the meat marinate for 4 hours atleast
  5. Heat remaining mustard oil and temper with dry red chillis and bayleafs
  6. Add the whole spices – cinnamon, cardamom and cloves
  7. Stir for a minute and add sliced onions
  8. Fry till golden and add remaining ginger-garlic paste
  9. Add all dry spices except garam masala
  10. Fry for a few minutes till oil separates.
  11. Now add the meat, cook on high for 5 minutes.
  12. Lower the heat to medium.
  13. Scrape the pan, add water, cover and cook.
  14. Keep repeating this process till the meat is tender and almost falls off the bones.
  15. Add yoghurt, garam masala and ghee.
  16. Cook for five more minutes.
  17. For me the entire process took 2 hours.
  18. Let is rest for a few minutes before serving.