Mutton curry

Mutton curry
Mutton curry
Type Curry
Course Main course
Place of origin India
Serving temperature Hot
Main ingredients Mutton , tomato, ginger , coriander leaves
Cookbook: Mutton curry  Media: Mutton curry

Mutton curry (also referred to as kosha mangsho,[1] Goat curry[2][3] and lamb curry[4]) is an Indian curry dish that is prepared from mutton and vegetables[5] Railway mutton curry is a variation of the dish that originated during the British India. Primary ingredients of mutton curry include mutton, onion, tomato and spices.

Mutton curry was originally prepared heated by a fire[6] in a large pot. It may now be cooked using pressure cookers and slow cookers.[6] Mutton curry may be served with rice.[7] The dish has been served with raji, a cereal.[8]

Ingredients

Common ingredients used to prepare mutton curry include:[9]

Variations

Kosha mangsho is the Bengali version. It traditionally has less juice and more gravy than other mutton curries.[10] This dish is prepared in a kosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.[11]

Kosha mangsho is traditionally prepared as part of the celebration of Kali Puja,[12] a festival dedicated to the Hindu goddess Kali, celebrated on the new moon day of the Hindu month Kartik. Golbari restaurant, a 92-year-old restaurant in Kolkata, India, specializes in the dish.[13] The dish is also referred to as Kosha Mangsho at the restaurant.[13]

Railway mutton curry is a British Raj colonial-era dish that was served on long distance trains.[14][15][16] The dish was served with dinner rolls.[14] Tamarind was originally used to extend its shelf life.[14] Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant in Kolkata, India.[17][18] Railway mutton curry is prepared using a coconut milk base.[18]

Counterfeit variations

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.[19] Four of the dishes contained no lamb, instead using a mixture that contained beef, pork or chicken.[19] 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.[19] 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.[19]

See also

References

  1. Mazumdar, Arunima (April 11, 2015). "Bengali recipe: Kosha Mangsho". The Times of India. Retrieved May 10, 2015.
  2. Cooking time Prep: 25 mins Cook: 3 hrs. "Goat curry". BBC Good Food. Retrieved 2015-09-05.
  3. "Goat (Mutton) Curry Recipe". Indianfood.about.com. Retrieved 2015-09-05.
  4. "Rick Stein's perfect Indian recipes". NewsComAu. May 10, 2015. Retrieved May 10, 2015.
  5. {{cite web|first1=Charmian|last1=Smith|date=23 March 2011|title=Video: How to make Indian-style mutton curry|url=http://www.odt.co.nz/lifestyle/food-wine/152843/flavours-home%7Cpublisher=Otago Daily Times'name="Ray">Ray, Bikramjit (13 February 2015). "Mutton of the matter". The Hindu Business Line. Retrieved 8 May 2015.
  6. 1 2 Sen, Rajyasree (29 September 2014). "Mutton Curry and Coconut Prawn Recipes for the Durga Pujo Festival". The Wall Street Journal. Retrieved 8 May 2015.
  7. Ray, Bikramjit (13 February 2015). "Mutton of the matter". The Hindu Business Line. Retrieved 8 May 2015.
  8. Krishna, Geetanjali (March 25, 2011). "Geetanjali Krishna: Ragi makes a comeback". Sify. Retrieved May 10, 2015.
  9. Das, Soumitra (29 April 2015). "Recipe: Mutton curry in mustard oil". Times of India. Retrieved 8 May 2015.
  10. Sanghvi, Vir (29 June 2014). "India's greatest mutton curry". Hindustan Times. Retrieved 8 May 2015.
  11. "Delectable Bengali foods to tuck into on Poila Boishakh". The Times of India. April 15, 2015. Retrieved May 10, 2015.
  12. "Kosha mangsho and Bhoot Chaturdashi: Celebrating Kali Puja and Diwali, Bengali style". Firstpost. October 22, 2014. Retrieved May 10, 2015.
  13. 1 2 "Savour Kosha Mangsho at Kolkata's 92-year-old Golibari eatery". The Indian Express. November 7, 2014. Retrieved May 10, 2015.
  14. 1 2 3 Chatterjee, A. (2013). Oh! Calcutta: Cookbook. Random House India. ISBN 978-81-8400-456-4.
  15. Out, Time; Ltd, Time Out Guides (2010). Time Out India: Perfect Places to Stay, Eat and Explore. Perfect Places Series. Time Out Guides. p. 81. ISBN 978-1-84670-164-1. Retrieved May 10, 2015.
  16. Fodor's Essential India: with Delhi, Rajasthan, Mumbai & Kerala. Full-color Travel Guide. Fodor's Travel Publications. 2015. p. 785. ISBN 978-1-101-87868-2.
  17. Bhandari, R. (2013). The Raj on the Move. Roli Books Pvt. Ltd. ISBN 978-93-5194-037-1.
  18. 1 2 Brien, C.O. (2013). The Penguin Food Guide to India. Penguin Books Limited. p. 175. ISBN 978-93-5118-575-8.
  19. 1 2 3 4 Food (April 30, 2012). "Lamb curry contains no lamb, trading standards warn". Telegraph.co.uk. Retrieved May 10, 2015.
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