india on my plate • ep 2 west begal - kosha mangsho ingredients: marinade: mutton: 1.2 kg yoghurt: 200 g ginger: ¾ tbsp garlic: ½ tbsp raw papaya paste: ½ tbsp (skip if marinating overnight) turmeric: ½ tsp salt: as needed for cooking: mustard oil: 60 ml onions: 4 medium, sliced (about 400 g) salt: ½ tsp whole spices: green cardamom: 6 cloves: 6 black peppercorns: 8-10 black cardamom: 1 cinnamon: 1.5 inch bay leaves: 2 dry red chillies: 2 other: ginger: ¾ tbsp garlic: ½ tbsp green chillies: 4 red chilli paste: 4-5 tbsp sugar: ½ tsp cumin: 1.5 tsp coriander: 1.5 tsp turmeric: ¾ tsp kashmiri red chilli powder: 1.5 tsp hot water: about 3 cups, as needed garam masala, use 1 tsp: green cardamom 5, cinnamon 1 inch, black cardamom 1, cloves 5, peppercorns 10, nutmeg ⅛ piece, mace 1 flower, star anise ⅓, pinch of salt. method: 1. marinate mutton with yoghurt, ginger, garlic, turmeric, salt and raw papaya paste. skip papaya if marinating overnight. 2. heat mustard oil in a heavy-bottomed pot. add whole spices and dry red chillies, then onions and salt. start on high heat, cover 2-3 minutes, then cook until soft and evenly golden brown. use small splashes of water as needed; don’t fry them crisp. 3. add ginger, garlic and green chillies, then red chilli paste, cumin, coriander, turmeric and kashmiri chilli powder. cook well, splashing in a little water if needed. 4. add mutton and cook on high for a few minutes. begin the kosha: cover for a few minutes, open, add a splash of hot water, scrape anything stuck to the bottom back into the masala, mix and cover again. repeat until the moisture cooks off, the oil separates and the masala is deep red-brown and glossy. important: finish this process before tendering the mutton. if it softens too early, it can fall apart before the masala has developed. 5. add hot water for the gravy, cover and cook on low until tender. finish with 1 tsp garam masala and a little ghee. #indiaonmyplate #koshamansho #indianfood #bengalirecipes #fyp — @noorbaqtiar sur TikTok