Mutton curry (also referred to as kosha mangsho,
Mutton curry was originally prepared putting all the ingredients together in a Earthenware and slow cooking the whole curry by wood fire on a clay oven.
Ingredients
Common ingredients used to prepare mutton curry
include: mutton or
goat meat,
Edible salt,
turmeric powder,
mustard oil, ginger garlic paste, dahi (yogurt), assortment of
spices,
onion,
chili pepper,
tomato, and coriander leaves.
Variations
Odisha
In Odisha, mutton curry is always made of
khasi 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 with
roti,
naan or in Western Odisha,
puffed rice (mudhi). Some of the popular curries are:
- * Mutton Kashā ()
- * Mutton Curry ()
- * Mutton Roasted in Bamboo or Bamboo Mutton ()
- * Mutton Roasted in Leaf ()
- * Mutton in Clay Pot ()
- * Mutton Besar ()
While mutton curry is usually eaten with rice, in Western Odisha, Mangsa Kashā is particularly relished with mudhi (puffed rice). Mangsa Kashā is said to be the predecessor of the popular Bengali goat curry dish known as Kosha Mangsho most probably introduced by the Odia cuisine cooks who moved to West Bengal during the British rule to work in the kitchens of Bengali families.
Bihar
Mutton is typically cooked in Bihar in curried form. In addition to fish and chicken, mutton is common in
Bihari cuisine. Mutton curry is traditionally served with
Malpua on Holi,
while it is eaten with rice in a routine everyday meal. In
Champaran, mutton is cooked in a sealed earthen pot as a
Champaran meat.
Gujarat
Mutton curry has a special place in
Surat cuisine. A rich mutton dish known as
Tapelu which finds its origins in the kitchens of the Surati Khatri community, is often cooked in large batches, especially during festivities.
Goat offal also finds a place in the cuisine of Surat.
West Bengal
Kosha mangsho is the
Bengali cuisine version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India.
This dish is prepared in a
kosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.
Kosha mangsho is traditionally prepared as part of the celebration of Kali Puja,
Railway mutton curry is a British Raj colonial-era dish that was served on long-distance trains.
File:Lamb Curry Pot.JPG|A pot of lamb curry
File:Roti Cane Kari Kambing.jpg|Roti canai with mutton curry (top)
File:Bansa Pora Mutton.jpg|Bamboo mutton
File:Bengali mutton curry - Kolkata - West Bengal.jpg|Bengali mutton curry
File:BENGALI MUTTON KOSHA.jpg|Mutton Kosha
File:Luchi Maangsho.jpg|Luchi Maangsho
File:Mutton Chanp - Five Rivers - Kolkata - FILE 0012.jpg|Mutton Chaap
File:Mutton Keema Kabab - Chhote Nawab - Kolkata - FILE 0018.jpg|Mutton Keema Kabab
File:Mutton rogan josh.jpg|Rogan josh
File:Mutton Pulao (22863060315).jpg|Mutton Pulao
Maharashtra
Black Mutton curry (also referred to as
konkani 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 the
district of
Maharashtra, India.
Black Mutton curry was originally made by preparing a black spice paste consisting of charred , onions and peppers with spices which was then cooked low and slow in a cast iron wok. The cooked paste was added with the mutton along with fresh herbs and spices in an Earthenware and cooked low and slow till tender. The curry is typically served with breads such as Bhakari, Chapati, Pav or rice.
The dish utilizes a unique blend of spices called the Maharashtrian garam masala, which consists of cardamom, nutmeg, Poppy seed (poppy seeds), saunth (dried ginger), and many other Mughlai cuisine spices which lend the black mouton an intoxicating flavor and a robust color.
Counterfeit variations
In 2012, in the
Midlands, England, trading standards officers working undercover went to twenty restaurants that were randomly chosen and bought 39 lamb curry and kebab dishes.
Four of the dishes contained no lamb, instead using a mixture that contained beef, pork or chicken.
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.
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.
See also
-
List of Indian dishes
-
Cuisine of Odisha
External links
