Steamed Basmati Rice, Bengali Kosha Mangsho and Kachumber Salad

Ingredients

• 750 g mutton (bone-in, curry cut pieces)
• 0.5 cup dahi (whisked)
• 2 tbsp ginger garlic paste (for marination)
• 0.5 tsp turmeric powder (for marination)
• 1 tsp red chili powder (for marination)
• 1 tsp salt (for marination)
• 0.33 cup mustard oil (plus 2 tbsp for marination)
• 1 tsp sugar
• 2 pcs bay leaves
• 1 inch cinnamon stick
• 4 pcs green cardamoms
• 1 pcs black cardamom
• 4 pcs cloves
• 4 pcs onion (medium, thinly sliced)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 3 pcs green chilies (slit lengthwise)
• 2 pcs tomato (medium, finely chopped)
• 1.5 tsp kashmiri red chili powder (for color)
• 1 tsp cumin powder
• 1.5 tsp coriander powder
• 2 cup hot water (as needed)
• 1 tsp garam masala powder
• 1 tbsp ghee

Instructions

1. 1

   Marinate the mutton

   • In a large bowl, combine the mutton pieces with yogurt, 2 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and 2 tbsp of mustard oil.
   • Mix everything well, ensuring each piece is coated.
   • Cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Prepare the spice base

   • Heat the remaining mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking.
   • Carefully add the sugar and let it caramelize slightly for about 30 seconds. This helps give the curry its dark color.
   • Add the whole spices: bay leaves, cinnamon stick, green and black cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
   • Add the thinly sliced onions and fry on medium heat, stirring frequently, until they turn a deep golden brown. This is a crucial step and will take about 15-20 minutes.
   • Add 1 tbsp each of ginger paste and garlic paste. Sauté for 2 minutes until the raw smell disappears.
3. 3

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.