Golbari'r Kosha Mangsho

For quite sometime we have been coming across various patrons and "well wishers" of a Calcutta mutton joint named Golbari. And the dish in specific mention was Golbari'r Kosha Mangsho. Golbari is actually the round building located at the 5 road crossing at Shyambazar in Kolkata. I am told that the original owners have now transferred the ownership and the place is now known as New Punjab Hotel. Kosha Mangsho loosely translated means a dry mutton dish with excess efforts on maturing part on the pan while cooking. At home we have been contemplating having this dish for quite sometime now. With the potential risks of LDL, Uric Acid, expanding girth, etc it's a challenge to have red meat at home, as a common fare. Hence the entry of red meat needs adequate pampering 😋. This time we thought we will try the preparation of the famed Golbari'r Kosha Mangsho. Mr Google helped us extensively and we landed up on the page of Anwesha, http://peanutsontheroad.com. And thanks to Anwesha's efforts at capturing the essence of the dish so well, the end results was pretty yummy.

The recipe is captured below.

Ingredients

• For the garam masala blend
• 8 green cardamom pods
• 2 black cardamom pods
• 2 inch cinnamon stick
• 1 jayitri flower
• 6-8 cloves
• 10-12 black pepper
• Marinade
• 300 g sour curd
• 1 tbsp tumeric powder
• salt to taste
• 6 medium onions alongwith green chillies as per taste(blended)
• 1.5 tbsp ginger garlic paste
• 2 tbsp mustard oil
• 1 kg leg of mutton (cut in medium pieces)

For Cooking:

• 2 medium onion finely chopped
• 2 bay leaves
• granulated white sugar (as needed)
• mustard oil (as needed: the leaner the meat, more is the oil needed)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tbsp ghee
• salt (as per taste)
• 1/2 cup freshly brewed strong black tea

Instructions

1. Combine the mutton with all the ingredients listed under marinade. Mix well, cover the bowl with cling wrap and let it marinate overnight in the fridge.
2. In a non-stick pan, lightly toast all the spices (except the jawitri) listed under garam masala and grind (along with the jawitri) as fine as possible. Run the spice mix though a sieve to remove any husks and retain the garam masala powder thus prepared.
3. In the non-stick pan, heat 1/4 cup of mustard oil with 1 tbsp of ghee on medium heat. Add the granulated sugar and allow it to caramelise (take care not to burn it). Add the bay leaves and fry till fragrant. Add the chopped onions and fry till golden.
4. Add the cumin and coriander powder and fry on low heat (this will turn a rich dark brown).
5. Add the marinated mutton with all its marinade as well as 2 tsp of the garam masala mix and the chilli paste. Cook the mutton in its own juices on medium to low heat. The marinade should release enough water to cook the mutton completely. Give the mass a good stir ever so often to prevent the base from burning. At this time, add the black tea. This results in the signature dark gravy. When all the water reduces and the oil separates, test the mutton. If it is not cooked, add a little bit of water at a time till the mutton is cooked through. 
6. Adjust salt and sugar. About 5 minutes before taking it off the heat, add the remaining ghee and 1 tsp of the garam masala blend. Stir well. Sprinkle with fresh chopped coriander if you like.
7. Serve it with white basmati rice. This also goes very well with nice thin, layered and hot parathas (triangle variety) with some raw onion on the side.