Kawsha Mangso

Submitted by:
Angana Chaudhuri, Mumbai, India
Sedimentology

Image Source: Author

Ingredients

500g clean pieces of mutton
1 1/2 large or three small onions, chopped
2 large potatoes, cubed
1 large tomato, diced
10 garlic cloves garlic, minced
2 teaspoons ginger paste
2 green chillis
2 bay leaves
1 teaspoon turmeric powder
1 1/2 teaspoon red-chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder (powdered mixture of cardamom, clove and cinnamon)
2 teaspoons ghee or butter
10 tablespoons mustard oil
Salt

Total preparation time 20 minutes

Cooking time 30 minutes

1. Boil the mutton with one teaspoon of minced garlic, three table-spoons of chopped onion and good amount of water in a pressure cooker. Add one and a half to two teaspoons of salt (to taste).

2. Meanwhile, in a pan, fry the potatoes with salt in mustard oil (nearly three table-spoons)

3. Remove the potatoes and add some more oil to the pan. Once the oil is heated, add bay leaves.

4. As the bay leaves turn brown, add the rest of the minced garlic and chopped onion. After a while add the diced tomato. Stir as you fry.

5. Add turmeric, red chilli, coriander and cumin powders to the pan and mix well.

6. Add the ginger paste and salt (to taste) to the pan and mix well.

7. Add the boiled mutton pieces and some water to the pan. Ensure the spices have mixed well with the mutton pieces.

8. Add the fried potatoes and keep stirring periodically until the water dries up.

9. Simmer for 5 minutes while stirring periodically.

10. Add two teaspoons of ghee or butter and mix well. Sprinkle garam masala from top and your kawsha mangso is ready to serve.

Background

The smell of Kawsha Mangso takes me back to Sunday lunches during my childhood. We (me and my sister) would wait for the final aroma to fill the air. We belong to a state in eastern India called West Bengal. For most Bengalis, Kawsha Mangso is a “must-have” in the menu for all special occasions. This is usually served with rice or a kind of bread (called luchi).
I learnt this recipe from my mother. In 2015, when I was in Glasgow for a two-month internship, my friends (receptionist and the hotel staff) would tell me about the times they tasted Indian curry. There are so many varieties of Indian curries, I wanted them to taste my personal favourite, Kawsha Mangso, but did not have all the required spices. So, my mother cooked it at home (India) with all the authentic spices and brought it to Glasgow. My friends loved the preparation so much that there was nothing left for me. :-D Although, I was a little bit sad at that time, their happy faces left me with no regret. The fact that they finished the whole thing was a proof of how much they enjoyed it.

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