Friday, December 11, 2009


Friends, bloggers , fellow Foodies, lend me your ears; If I had to eat, consecutively for 3 days , a "health-food" breakfast comprising of 2 chopped carrots, 3 chopped tomatoes (big ones) , a plate full of germinated Mung dal and Bengal gram, soaked peanuts, chopped raw turmeric , ginger, small pieces of Jaggery ; 1 banana, 1 hard boiled egg and a glass of milk; dont you think it is too much!! What was my offence for this punishment?? Because during my walking session, I was caught loitering in the park, instead of brisk walking. SOME ONE says Loitering is no exercise, a house wife loiters 3-5 KM in side the house and gains weight. One has to do brisk walking to a point one really breathes hard!!!

Vengeance is the answer to this, so I pulled out a pack of lamb which I had kept in the fridge among frozen spinach, turnip, peas, fish, chicken etc. ( Luckily SOME ONE doesn't believe, the cholesterol and red meat hoax predominantly going around in India, so there is no restriction on red meat, but majority at home believes in fish and chicken eating )
 I cooked this dish after many decades to please SOME ONE so that if I am caught next time loitering around in the park, the offence will be pardoned. But I must admit in absence of this SOMEONE , I wouldn't have existed so far in life.

This is a simple recipe, but carries lot of emotional values. Many decades back, when I did not have a proper kitchen I developed this dish, I did not have anything to grind spices or  make paste of ginger, garlic , onion;. the powdered spices were not reliable. To thicken the gravy I used chopped Tomato and onion in such a way that you cant make out that tomato was used.  The oil used was removed before serving and kept as an  Oil extract of Garam masala flavor for future use. Turmaric and Garam masala plays a key role in the flavor. It is quite thick , called as " KASHA MEAT" type in Bengal. I have recently introduced bit of ginger garlic paste but it is optional.
It is some times customary to add a suffix to a dish, Like Mutton Kalia rasala, Gost Sunderpuri, chicken Kolhapuri etc. So the name of the dish has a suffix of vengeance  to counter the effect of health food..
Lamb/ Goat meat 500 gms
Onion 300 gms
Tomato 300 gms
Green chili 4
Garlic 6 cloves ( large ones)
Oil 4 tbsp ( more the merrier)
Turmeric 1 level tsp
red chili powder 1 level tsp ( More the merrier , I use Very hot chili powder)
Sugar 1 level tsp for caramel ( will not sweeten)
Ginger garlic paste 1 tsp , optional
Curd 1 heap tbsp
Mustrad Oil  2 tsp
Blak pepper 6, smashed
Turmeric powder 1 level tsp.
Coriander leaves chopped , 2 tbsp heap
Salt as required
Cardamum 6, smashed
Cinamon 1.5 inch broken into pieces
Clove 2
Bay leaf 1

Marinate the mutton/lamb and keep aside for 30 min or more.

Cut the onion into thin slices
Cut the tomato into circular thin slices ( for faster frying./ dehydration)
Chop garlic coarse
Chop green chili 6 to 10 mm 
In a thick bottom pan or in the pressure cooker, heat oil , add sugar and caramelize ( it will melt and become brown ), immediately add 2 cloves, bay leaf, green chili, garlic and soute for 15 sec.
 add 3/4th of chopped onion and soute to light brown, 
Add Tomato and reduce heat so that the tomato releases water.
Tomato frying half way through
Keep Frying the mix so that most water is driven out. It will look like a dark brown paste and tomato would lose all its sour taste and tomato flavor and identity.
Add the meat, balance 1/4th of the onion , spices, 1 level tsp Turmeric, red chili powder, and all the ingredients.. 
Mix thoroughly and and Bhuno ( Stir fry) for 5-10 minutes, until oil starts separating.
Add 1.5 cup of water, 
Pressure cook for 5-6 minutes ( i.e. 6 to 8 minutes after the 1st whistle , reduce flame)
( Note: If it is a good young lamb it will be cooked in 6 minutes assuming that , the stir frying was done for 10 minutes. I like the mutton bit stiff, I mean the fiber should not fall apart or leave the bones. But if you like very soft and falling apart type mutton  you can pressure cook longer, it wont make any difference if you cook for 12 minutes or 20 minutes.)
Cool the pressure cooker on its own, open and if it gravy is thin, boil and expel water,  adjust salt if needed.
Eat with rice or Roti.

Removing excess oil
I normally use bit excess oil, and remove from the top, as much oil as possible. This oil is very rich in aromatics and can be used for dishes where the aroma of this extract ( Yakhni) is acceptable. Most people will keep the oil in the gravy, choice is yours.

For my great foodie friends Colorful geranium leaves from the Himalayas 


Latha said...

Mutton dish looks so yumm...drooling me away.

sangeeta said...

i want to give a bow to SOMEONE , not you...he he

kosha mangsho and this is almost the way my dad cooks it....

lots of exotic plants are there in the himalayas...thanks for the pic ..but i want them all in one go...please..

Akal's Saappadu said...

But I must admit in absence of this SOMEONE , I wouldn't have existed so far in life. , that's soooo sweet!!!and lovely geranium leaves!!

the mutton kasha looks delicious; the method is somewhat new to me ( adding half of the onions later and the whole garam masala you add later without spluttering ); nice recipe!
I do add more oil to pressure cook mutton too but usually skip the water;

never knew that the oil can be extracted from the top for further uses (useful tip) nice idea!! have a great weekend!!!

Sharmila said...

Way to go Mr.Ghosh! Revenge is indeed sweet ... ahem .. spicy. Love kosha mangsho but mutton kinte jani na. :-( Kosha mangsho kine khai ... nahole sheyi bari jawar opekkha. :-)

SE(Denufood) said...

wow..this looks so delicious and very tempting...its been ages i've cooked gonna try some of the bengali dishes from your blog..

prasu said...

hummm......Ushnish...ur a such a creative writer....humer is all over ur writing....ur SOME ONE is absolutely lucky not only for tasty food that u cook but also for ur humer levels and appireciation qualities....thanks for the lovely plant from Himalayas, though I don't know much about looks great because Ushnish brought the picture from Himalayas......hey not to get Flattered......:-)he...he...

Sarah Naveen said...

LOvely post Ushnish..I m sure your someone would have dfntly liked this mouthwatering mutton curry...Loved the colourful plant from Himalayas..
Take care

Vrinda said...

i lov mutton than chicken..nice recipe and looks yumm...sometimes i too remove excess oil from top...

Gouri Guha said...

Hi Ushnish, your mutton kasha looks yummy. I'll try your "remove excess oil" policy next time for I like to use a little extra oil. Got as good tip -
"This oil is very rich in aromatics and can be used for dishes where the aroma of this extract ( Yakhni) is acceptable."
Mangsho ta dekhe khete ichchae korche. Aee sunday try korbo. Dekhi jodie bhalo mangsho pai tabae.

Your beautiful pictures from the Himalayas are really great. And I feel you'll be comin up with more with your forthcoming recipes.

Dolly said...

Love your sense of humor. You have a knack of writing beautifully and preparing beautiful food. I love mutton and lamb !!!. My mom sometimes does the same thing u do, remove the excess oil once mutton is cooked. Ur Mutton Kasha looks very delicious and so tempting. I can eat it right now.

Gulmohar said...

Ushnish Da, That's such a sweet vengeance and I would say SOMEONE is so lucky to have you :D Thanks for sharing a new mutton dish (for me )
Beautiful geranium too (wish they had some flowers too !, maybe this is not the season for them, rt?) said...

Ushnish thanks for sharing mutton dish looks really great da..

Ushnish Ghosh said...

Dear Latha
Thank you

Ushnish Ghosh said...

Dear Sangeeta
Thanks for the appreciation and conveyed to my wife too. Most of the meat curry cooked this way will taste almost the same, the little changes in spicing and their cooking time makes the difference.
Ya I am trying to upload some thing on Himalaya ASAP
Best wishes

Viki's Kitchen said...

Hi Ushnish,
So sweet of you to admit the value of the SOMEONE....I will show it to my hubby...he he...
Geranium is a feast to my eyes. I am sure the fall season could have painted the whole mountain in color.

Mutton preparation is soo.. good. I really wonder on reading those techniques you adopted long back. I too have same kinda experience some years back:)
BTw, wanted to tell u , I am a Mech graduate with PG in Energy engg.., I m so glad to read a chemical Engrs blog. Now I am a full time housewife by choice:)

Ushnish Ghosh said...

Dear Akal
Thank you so much...
Regarding the cooking I shall put up some writing on use of Onion and garam masala in cooking. Basically there are many ways of using onion, which imparts a particular aroma. In this dish I have added a secondary raw onion because the 1st onion and Tomato are practically over fried to make a gravy and not much of onion or tomato taste is left. I intend to publish few more dishes using , boiled onion and fried onion paste etc.
In some preparation, I give a whole garam masala seasoning, the flavor changes. In some Bengali dishes garam masala is wet ground and added at the end giving the strongest garam masala flavor.
Addition of water is not required, if there is enough water released from the meat.
Many Chefs recycle the Oil for the same dish cooked next time. But in what proportion they recycle is a secrete.
Really cooking is a bliss and one of the best hobbies I can say..I think I have done more research and development on cooking than what I have done as Head of R & D of a big chemical process Industry.
Oh! Thank you so much for mentioning my name in your Chicken 65 blog..2nd award from you...
Have an exciting Sunday tomorrow.
Have a great Sunday

Ushnish Ghosh said...

Dear Sharmila
Now I tell you where to get mutton ( Lamb), what you buy in Indian cities is mostly lamb in disguise of goat meat)
Go to frozen meat shop and buy a pack of boneless meat " Al KAbber "or " Venkee's brand or you can buy Lamb Chops also. Try it , these are good brands.
Chhuti Kabe suru hochhe??
Bhalo theko

Ushnish Ghosh said...

Dear SE
Please try Bengali dishes, I have only can see great bengali dishes at Bong Mom,Appayan, Home makers diary .
Happy cooking

Ushnish Ghosh said...

Dear Prasu
Thank you so much...Actually my wife cooks more than what I do and both are quite humorous.
I am sure you will have Geranium flower every where in US. You must have seen them.
By the way do you know , you are the 1st person to start following my blog ( except 2 or 3 who are known to me personally!!). I feel good that I have made a small place in the big food blog world..
Have a nice Sunday and Ullash

Ushnish Ghosh said...

Dear Sarah Naveen
Thank you for the appreciation, I feel good

Ushnish Ghosh said...

Dear Vrinda
Actually there are many dishes, where really lot of oil is needed and without that the expected taste wont come , ( you know it ha ha )

Ushnish Ghosh said...

Dear Gouri
What a coincidence..I am going to cook your recipe of Mangso Kasha on Sunday too :-)
That is an amazing recipe!!

Ushnish Ghosh said...

Dear Dolly
Try this recipe and also the other two lamb recipe in my blog. This one is very general.
Actually humor gives a great relaxation to all. So I try to be so as much as possible.
Have a nice sunday

Ushnish Ghosh said...

Dear Gulmohor
I am not sure if some one is lucky , but I am certainly :-)
Geranium flowers all year. But may be at this place which was pretty high ( around 7500ft) it was preparing for harsh winter. In the planes it will be flowering a lot now.
Have a nice Sunday

Ushnish Ghosh said...

Dear Prasu-K
Thanks for visiting my blog. I feel good. Please do visit again.
I am going to your blog tomorrow.
(I have put a suffix K as I have already a friend here, Prasu.)
Best wishes

Ushnish Ghosh said...

Dear Vicky
I feel good reading your comments.
So you are an engineer, no wonder you have engineered lot of great dishes. Engineers are great cooks, simply because they are inquisitive , have great common sense and sense of humor too.
On house wife... One of my favorite topics, on management development programs for graduate engineers, had been, " House wife, the best Manager" and with a theme, manage like a house wife...
Have a nice Sunday

Siddhi Shirsat said...

hey ushnish, this mutton recipe luks yummy...i vl try with chicken...liked idea of caramalizng sugar in it...its new 2 me
n nice way of impressing smeone:-)

Ushnish Ghosh said...

Dear Siddhi
Go ahead and try with chicken...You can try with Potato ( alu dum ) too.
Ya nice way to impress have to find out if some one is impressed or not ( next time when I loiter in the park and caught) :-)

kothiyavunu said...

Dear Ushnish,
I absoblutely love this one….seriously I am hearing grumbling sound
I still crave for my mom's mutton curry, and this makes me more tempting....your mutton kasha looks terffic and mouthwatering!!I just love the colour of the gravy. Thanks a lot for a such a great recipe.
Lovely geranium leaves!!

Have a great weekend..:)

Nandini said...

I guess that you love that SOMEONE (wife, am I right?)! I couldn't help but smile at your sweet humor! Was fond of mutton as a kid and I crave for it now! Lovely!
BTW, for sugar cane juice, I didn't buy those roadside ones; just made it myself.

Nandini said...

Although the method of making the juice is short but it needs a lot of hard work. Buy sugarcanes (the brownish purple or the green ones-both of them are good). First, peel of the hard skin. Then chop the fibry kind of light yellowish flesh into pieces. Put the flesh into a grinder and grind them. Then add water. Continue grinding. Then when it's over, strain the juice a few times until no more is left. Throw away the flesh and the juice is ready! I prefer the easier way, buying the juice in Haldiram! Hope this is useful! :)

Nostalgia said...

Fantastic.. I am sorry I haven't been to this blog of your before.. I was always running to the one with the himalaya pictures...The mutton looks yum yum yummy! Thanks for sharing Ushnish.. now I will go through the other recipes of yours as well..

Sreelekha Sumesh said...

Mutton curry looks so delicious and yummy..i love that color.
Your wife is so lucky:))
Have a wonderful weekend!

Yasmeen said...

Meat is always in moderation for me,mostly low fat.I love the spices used in this tasty mutton kasha.

Anonymous said...

i have just woken up and m drooling over this before breakfast. i agree - the more chillies in a curry, the better for me (usually!)

Kanchan said...

Your someone is damn lucky !! Such a tempting looking delicacy !!

PJ said...

lol.. beautiful writeup!

The curry looks wonderfully delicious.. I don't cook with mutton but I can try this with chicken instead. nice pictures too!

Ushnish Ghosh said...

Dear friends
Thank you all for your appreciation and I feel good, Thank you

Malar Gandhi said...

Dear Ushish,

Thanks for the lovely comments at my space.:)

The plant from Himalayas looks colorful...

Guess, your 'SOME ONE' is really lucky to have you...culinary skills and sense of humour.

Mutton khasa looks delicious...the recipe is very interesting, Wish I get some mutton here:( Miss it!!!

Tell me about it' I too lived in hostel for several years, without proper kitchen...used to come up with many ideas' using more tomatoes to make gravy' and believe it or not'...omlette on iron box (what not)!!!

I too save that chicken oil (from the curry), its very aromatic

Ushnish Ghosh said...

Dear Malar
LOL omlete on iron box!! Ha ha. ( Yes I do believe you, and you can make a roomali on an inverted pan,,,you can do it) Hostel days were real crazy days.
Even 2 yrs back in Kuwait, I did not have kitchen ( every thing was provided by my employer,so it was a full board serviced apartment). If I don't cook, I will die..that is my most favorite hobby..So I made some arrangement. Read my blog posted today

You will enjoy reading it. ( some imaginary, some true
Have a nice week ahead

Mona said...

Wow, looks delicious!

s said...

it looks wonderful..totally worth the LOITERING!!:)

Nandini said...

How did the party go?

Ushnish Ghosh said...

Dear Nandini
The party was great, I end up 3 hrs on the char coal grill, I mean near the grill for 3 hrs, making the Kebabs, Just 2 types, normal chicken kebabs and chicken Malai Kebab. Delhi is becoming cold, so enjoyed grilling.
But there was no sugar cane juice at the great punch using your recipe is postponed. :-(
now let me see what kind of grinder I sd use to make the juice. I have a stupid all purpose grinder mixer with diff jars for dry grinding, liquid mix making etc.
I want to buy one cute little edge runner, which my nephew has. He is in Bangalore.( he grinds Vada, Adai, dosa mix etc).
Have a nice week ahead

Preeti Kashyap said...

looks yummm ushnish!

Shabs.. said...

Dear ushnish,
thanks for the lovely comment at my space....

i cant imagine myself eating so many veggies and germintated peas and watever!....i would rather starve the whole day!lol....

Your way of cooking is always very different than mine....loved teh look of this curry...But the mutton or lamb we get here needs a minimum of 25-30 minutes of pressure cooking, if doing thorough cooking.

Love the pics u post from the great himalayas....and ur write ups always makes me laugh....

Malar said...

beautiful color and delicious

my kitchen said...

Mutton curry looks great,will try soon.Thanks for visiting my blog & ur valuable comment

The knife said...

Hello, this is my first time in your blog. Not the last i am sure. Came here from Bong mom's

I have an Australian blogging family coming in for an Eat My Globe dinner at my place at bandra tomorrow.

The star will be kosha mangsho :)


Ushnish Ghosh said...

Dear kalyan
Welcome to my page. In fact I do read your blogs without leaving a comment, very nice indeed :-).
So you are going to try Kasha will be great!!! There is another great Kasha Mangsho recipe at Didibhai's kitchen ( Gouri guha), it is very nice and more traditional, have a look
Let me have a look at your place and discover what great things are there!
Tomar son-ge jom-be mon-e hochhe
Bhalo theko

The knife said...

Hi Ushnish, please comment, please, for some reason noone has in the last couple of days :(

I loved your take on cholesterol in the beginning of the post. Recipe posts are fun when they have character

Kosha turned out very well and our Aussie guests enjoyed it along with alu posto, todka daal (green moong) and kebabs followed by Kheer Kodom and Nolen gurer shondesh from Sweet Bengal

Yogi said...

Dada....modified your recipe a bit...added vinegar while marinating...and after caramel added red chili powder...came out with amazing color n real hot taste...thanks for sharing ur recipe

Aparna Kumar said...


I can't tell you how grateful I am for this recipe. I have been searching in vain for a good Kosha Mangsho recipe ever since I got married to a Bengali! I made this recipe and my Hubby and Sister-in-Law couldn't have enough of it! Thank you so much!!