1 kg meat, 3 Tbsp curd, 3 Tbsp Onion Paste, 1 heaped ginger paste, 1Tbsp Garlic paste, 3 Tsp Turmeric, 2 Tsp Chilli Powder, 75ml mustard oil (You may use any other oil if you don’t like mustard oil smell)
For 1 kg meat:
Marinate meat with just a little dahi, about 3 tbsp, 3 tbsp onion paste, 1 heaped tbsp ginger paste, 1 tbsp garlic paste, haldi and chill powder and a little oil and keep it overnight in fridge.
The next day, heat lots of oil (kosha mangsho cannot be made without generous oil), add whole garam masala, tej patta and two large finely sliced onions. When the onions are golden and crisp, add the meat and slow cook till done and oil rises to surface. Add half a tsp of garam masala powder (green cardamom, dalchini and laung) and ghee and take off fire.
I sometimes add a bit of dhania-jeera powder to marinade but most times I don’t. You can also add chopped tomatoes but tomatoes is not an ingredient in traditional and classic kosha mangsho.
– Pritha Sen