Ingredients
- Mutton/Beef or any meat- 1 kg (medium sized pieces with bone)
- Mustard oil (or any oil)- 1/4 cup (half a cup is enough..choose your mutton with some fat..adds to the flavor)
- Onion- 2 medium sized (grated)
- Cumin powder- 1 Tablespoon
- green chilies- 4-5 Salt (to taste)
- Ginger paste- 1 tbsp
- Garlic paste- 1 tsp
- Sugar- 1/2 tsp
- Garam masala powder- ¼ tsp
- Cinnamon- 2-3 medium size pieces
- Kashmiri chilli powder- ½ tsp
- Turmeric powder- ½ tsp
- Raw papaya- ¼ cup (grated) (This is crucial because the enzymes in the papaya will make the meat softer and tender)
- Salt – ½ teaspoon Sugar ½ teaspoon
- Thick yogurt/curd- ¾ cup
- For tempering : Whole dry red chili- 3 Black peppercorn- 6 Black cardamom- 2 Green cardamom- 4 Cloves-3
Recipe Description
If you have been to India and haven’t tried this yet, be grieved.
If you live here and haven’t tried it.Wake yourself up & rush to feed your soul.
This mutton dish is an age old classic. It’s a restaurant recipe and is probably one of the most loved recipes in Calcutta, India. It’s royal & rich yet not overpowering. Indian cuisine at it’s best – Heaven for meat &wok lovers! It’s the comfort food that’s not for the faint hearts.
It’s cooked in a thick iron wok since years. It’s all words of mouth that we hear about how secretive and selective their chefs are about their meat or how they marinade overnight. You will damn well find a hoard of other recipes online claiming it’s authentic Golbarir Kosha mangsho recipe but I hardly think so! They guard it with their lungs & heart!
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