 | |
| Alternative names | Kosha Mangso |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | India |
| Region or state | Indian subcontinent |
| Associatedcuisine | India,Sri Lanka,Bangladesh,Pakistan,Nepal,Guyana,Suriname,Belize,Trinidad and Tobago,Jamaica,The Bahamas |
| Serving temperature | Hot |
| Main ingredients | Goat meat ormutton,tomato,onion,garlic,ginger,coriander leaves,Indian spices |
| Similar dishes | Goat curry |
| This article is part of the series on |
| Indian cuisine |
|---|
 |
Regional cuisines
|
Ingredients, types of food |
Mutton curry (also referred to askosha mangsho,[1] lamb curry,[2] orgoat curry[3][4]) is a dish that is prepared fromgoat meat (or sometimeslamb meat) and vegetables.[5] The dish is found in different variations across all states, countries and regions of theIndian subcontinent and theCaribbean.
Mutton curry was originally prepared putting all the ingredients together in aearthen pot andslow cooking the whole curry by wood fire on aclay oven.[6] Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a bigwok.[6] The steadily cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or withIndian breads, such asnaan orparotta.[7] The dish can also be served withragi, a cereal.[8]
Common ingredients used to prepare mutton curry[9] include:mutton orgoat meat,salt,turmeric powder,mustard oil, ginger garlic paste,dahi (yogurt), assortment ofspices,onion,chilli,tomato, andcoriander leaves.[10]
InOdisha, mutton curry is always made ofkhasi goat meat (meat of young castrated male goat). There are many varieties of goat meat curries prepared in Odisha. Simple and flavorful ingredients are used to prepare the curry and usually served withroti,naan or in Western Odisha,puffed rice (mudhi). Some of the popular curries are:[11]
While mutton curry is usually eaten withrice, inWestern Odisha,Mangsa Kashā is particularly relished with mudhi (puffed rice).Mangsa Kashā is said to be the predecessor of the popularBengali goat curry dish known asKosha Mangsho most probably introduced by theOdia cooks who moved toWest Bengal during theBritish rule to work in the kitchens of Bengali families.[12]
Mutton is typically cooked in Bihar in curried form. In addition to fish and chicken, mutton is common inBihari cuisine. Mutton curry is traditionally served withMalpua on Holi,[13] while it is eaten with rice in a routine everyday meal. InChamparan, mutton is cooked in a sealed earthen pot as aone-pot curry.[14]
Mutton curry has a special place inSurati cuisine. A rich mutton dish known asTapelu which finds its origins in the kitchens of the Surati Khatri community, is often cooked in large batches, especially during festivities.[15][16] Goat offal also finds a place in the cuisine of Surat.[15]
Kosha mangsho is theBengali version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India.[17] This dish is prepared in akosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.[18]
Kosha mangsho is traditionally prepared as part of the celebration ofKali Puja,[19] a festival dedicated to theHindu goddessKali, celebrated on theNew Moon day of the Hindu monthKartik.
Railway mutton curry is aBritish Raj colonial-era dish that was served on long-distance trains.[20][21][22] The dish was served with dinner rolls.[20]Tamarind was originally used to extend itsshelf life.[20] Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant inKolkata, India.[23][24] Railway mutton curry is prepared using acoconut milk base.[24]
.jpg)
Black Mutton curry (also referred to askonkani black mutton) is a dish that is prepared from goat or lamb meat, charred coconuts, and a signature spice blend. The regional dish originated in theKonkani[25] district ofMaharashtra, India.
Black Mutton curry was originally made by preparing a black spice paste consisting of charredcoconuts, onions and peppers with spices which was then cooked low and slow in acast ironwok. The cooked paste was added with the mutton along with fresh herbs and spices in anearthen pot and cooked low and slow till tender. The curry is typically served with breads such asBhakari,Chapati,Pav orrice.
The dish utilizes a unique blend of spices called the Maharashtriangaram masala, which consists of cardamom, nutmeg,khus khus (poppy seeds), saunth (dried ginger), and many otherMughlai spices which lend the black mouton an intoxicating flavor and a robust color.[26]
In 2012, in theMidlands, England, trading standards officers working undercover went to twenty restaurants that were randomly chosen and bought 39 lamb curry and kebab dishes.[27] Four of the dishes contained no lamb, instead using a mixture that contained beef, pork or chicken.[27] In the investigation, it was found that only three lamb curries out of the nineteen tested contained only lamb. Most were found to consist of a mixture of lamb with beef or chicken.[27] Additionally, all of the twenty lamb kebabs that were sampled contained meats in addition to lamb that was mixed with it, such as beef, pork or chicken.[27]
{{cite web}}: CS1 maint: numeric names: authors list (link){{cite web}}:|first= has generic name (help)
