This is an elaborate recipe and requires patience. I have cooked this for 3 hours and the same recipe within an hour as well depending on use of a pressure cooker to cook the meat or am open pan. Have had excellent results in both cases.

Pictures coming as soon as make it in a couple of days!

I have a few rules that I apply with the meat –

• It should be fresh from the market and not frozen. But that’s just me.
• Secondly, I use mustard oil for this always or don’t make it.
• Third, I don’t go low on the oil, goat fat and clarified butter (ghee) that is needed. That does not mean I overdo it, just that I never go lower than what is best.
• Fourth, I always marinate overnight or in the morning for dinner.
• Fifth, the fusion is with Mutton Rharha (pronounced Rada in Delhi) so fusion of Bengali Kosha and North Indian Rarha. So I add Ground Goat Meat as well.
• Sixth, Never forget the potatoes.
• Seventh, Keep some gravy and cook on low heat at the end till oil separates into a layer on top. It’s the best part.
• Eighth, Plain rice or Luchi please.
• Ninth, Be patient.
• Finally, for marination always use hung curd and not straight from the package.

These are my 10 rules for awesome Mangso Kosha Fusion. Watch out for the recipe!

Ingredients:

Goat Meat – 1 Pound

Ground Goat Meat – Quarter pound cleaned and drained

Goat Fat – 1 inch chunk diced

Mustard Oil – 3 Tablespoons

Onion – 2 large sliced thin

Tomato – 1 diced

Potato – 3 medium size cut in quarters

Ginger Garlic Paste – 2 Tablespoons

Dry Red Chilli – 1 Teaspoon (to taste)

Green Chilli – 4

Cloves – 5

Green Cardamom – 5

Bay leaf – 1

Cinnamon – 1 inch stick

Chilli Powder – 1 Teaspoon

Garam Masala Powder – 1/2 Teaspoon

Clarified Butter (Indian Ghee) – 1/4 Cup

Sugar – to taste

Salt – salt to taste

Black Pepper Powder – 1/2 Teaspoon

For the Marinade –

Mustard oil – 2 Tablespoons

Turmeric – 1/2 Teaspoon

Hung Curd – 1/2 cup

Steps:

• Prep the meat – Clean and cut meat pieces into smaller pieces if too big using shearing scissors or a sharp carving knife.
• Marinate the meat – Mix the Mustard oil, Turmeric and hung curd in a mixing bowl and add in the meat. Transfer to a ziplock and leave it in the fridge overnight if you are planning to make it for lunch or marinate in the morning if you are planning for dinner. Note that you are not freezing the meat but putting it in the lower rack. If you dont have a ziploc, then cover the mixing bowl with butter paper,aluminium foil or use a mixing bowl that has a lid.
• Take the marinated meat out an hour before cooking to come closer to room temperature.
• Get the Kassa ready – Kassa in Odia or Koshano in Bengali is the stage where you get the right spice mixture and cook the meat till it’s almost done. You typically will be cooking on medium to medium high flame. After this stage you cook on low flame and patiently wait, especially when doing this in an open pan.
• Heat the oil on medium flame and add dry red chillis, cloves, cardamom, cinnamon and the bay leaf. Add the sugar, salt and black pepper. Saute till the onions are translucent and redish in color.
• Add ginger garlic and chilli paste and saute till the aroma of ginger reduces.
• Add the potatoes and fry for a few minutes and add the marinated meat, turmeric powder, chilli powder and garam masala and mix well. Add tomato puree and cook for 10 to 15 minutes mixing in between.
• Fusion – Add the goat fat and ground goat meat and mix and cook for 2 minutes.
• Add 1 to 2 cups water and mix depending on the consistency you want. Reduce to simmer and check the salt and sugar and add to adjust taste as needed.
• Patience – Cook in low flame with lid on till the oil separates on top, consistency of the gravy becomes thick. Keep mixing in between. You can cook all the way to a really thick/ slightly dry consistency. You can tell the dish is ready when the goat meat is soft and the consistency is not watery and oil has separated. Check again and adjust for salt. This can take up to an hour. Alternatively cook in a pressure cooker and this will require lesser time.
• Add the clarified butter and garnish with chopped coriander.
• Serve hot, tastes even better the next day!

Tips:

• Make the same without goat fat and ground goat meat and the clarified butter.
• Just pressure cook and dont reduce the gravy while simmering on low flame for a long time if you are in a hurry. I never am with this dish.