Kosha Mangsho - Bangladeshi Sauteed Mutton

Ingredients

• 2 lbs of mutton (or lamb, or beef), cubed
• 2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 1/2 tsp cumin powder
• 2 coriander powder
• 2 medium onions, finely chopped
• 3 green chillies, chopped t slit in halves
• 2 slim green chillies
• 1/2 inch ginger root, peeled and grated (or, 1 tsp of ginger powder)
• 3 garlic cloves, finely chopped (or, 2 tsp garlic powder)
• 4 medium tomatoes, diced
• 2 tbsp mustard oil
• 1 tbsp sugar

• 1 tbsp vegetable oil
• 4 medium potatoes, peeled and quartered
• 1 cup hot water
• 2 tsp garam masala

Steps

1. Mix the meat with the next 12 ingredients and marinade for a couple of hours
2. Heat the oil over medium heat in a large pan
3. When hot, add the meat and marinade
4. Stir fry for 15-20 minutes (this is called koshano in Bangla)
5. Add the hot water and cook covered over medium heat for about an hour. Stir occasionally to prevent the spices from sticking to the bottom of the pan
6. When the water is about to dry up, add the garam masalla
7. Cook until the oil rises to the top

This recipe is great with parathas and rutis.

Ingredients

• 1 oz (25 g) channa dhal, split
• 8 oz (225 g) fatless stewing meat
• 1 brown cardamom, ground
• 1/2 large onion, chopped
• 1 bay leaf
• 1 inch (2.5 cm) fresh ginger, chopped
• 1/4 teaspoon black pepper,
• 1 large clove garlic, chopped
• salt to taste
• 1/2 teaspoon paprika
• ghee or oil
• 1/2 teaspoon garam masala
• 1 egg yolk
• 1/4 cup chopped fresh cilantro
• fine breadcrumbs

Steps

1. Soak the daal overnight, then boil in twice its volume of water. Strain off any excess water.
2. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4. The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Comments

Yields: About 8. These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.