Kancha Lonka Mutton

Kancha lonka mutton could be a terribly straightforward dish however the style is at par with kosha mangsho. I think about it because of the sister of kosha mangsho, the representative favorite of each Bengali. there's hardly any Bengali out there WHO has not been on a gradual diet of Kosha Mangsho on any celebration, get along or perhaps a straightforward Sunday. however these days it's not concerning Kosha Mangsho. Kancha Lonka mutton has this lovely aroma of inexperienced chilies mixed with mustard oil, which provides this dish an awfully distinctive style and uplifts it from the remainder of the mutton recipes. Turmeric powder or red flavourer isn't value-added and also the zest is achieved solely through inexperienced chilies. however, that doesn't mean it'll upset the abdomen. you'll change the amount in keeping with your likeness.

INGREDIENTS:

Mutton/Lamb – 1 Kg

For Marination:

Green Chilies – 5 To 6 Pc

Ginger – 4 Inches

Garlic Cloves – 10 To 12 Pc

Whole Peppercorns – 1 Tsp

Coriander Leaves – ½ Cup

Curd/Yogurt – 2 Tbsp

Mustard Oil – 2 Tbsp

For Cooking The Mutton:

Medium Sized Onion Sliced – 2

Cumin Powder – 1 + ½ Tsp

Coriander Powder – 1 Tsp

Garam Masala Powder – ½ Tsp

Green Chilies – 2 Pc

Sugar as Per Taste

Salt as Per Taste

Oil

For Tempering The Oil:

Bay Leaves – 2 Pc

Cinnamon Stick – 1 Pc

Green Cardamom – 6-7 Pc

Cloves – 6-7 Pc

Method :

Wash and clean the mutton/lamb and keep aside.

Take the ginger, garlic, green chilies, whole peppercorns and coriander leaves in a blender jar and make a fine paste. Add little water if required.

Now add the paste to the mutton. Along with it add the curd/yogurt, and mix it well with the mutton. Add 2 table spoons of mustard oil and mix again. Adding the oil makes sure the mutton pieces are coated well with the marinade, or else when we are going to rest it, all the marinade will settle in the bottom.

Now cover and keep it in the refrigerator to marinate overnight. If you do not have enough time, marinate it for at least 2-3 hours.

Before cooking, take it out and let it come back to room temperature.

Take a wok/kadhai and add mustard oil. This recipe required a little bit more of oil.

When the oil is heated sufficiently, add the spices mentioned under “for tempering the oil”.

Let it splutter for a minute, now add the onions and let it fry nicely, until you get a golden brown color on the onions. Keep the flame low at this point. We do not want the onions to burn, but to slowly acquire the color. This provides a very nice texture and color to the dish. Also the onions will melt and nicely incorporate into the dish, if fried properly.

When the onions have browned, add the marinated mutton, mix it with the onions, and sauté it for 4-5 minutes over a high flame. This way, the mutton will change color from outside, but remain juicy and succulent from inside. This is called “sealing the juices”.

Now lower the heat, add salt as per your taste, add cumin powder, coriander powder, mix nicely and let the mutton slow cook over a medium flame for 6-7 minutes or until the oil has separated.

Add 1 cup of warm water, mix and slow cook the mutton until it is cooked completely. This step is called as “Koshano” in Bengali, and is the main step to cook any form of slow cooked mutton in Bengali cuisine. This is what gives the mutton a rich color and keeps the mutton juicy. Cover and let it cook over a very low flame. This may take 25-30 minytes, depending upon the quality of the mutton used. Remove the cover and stir occasionally, so that the mutton does not burn..

When the mutton is nicely cooked and falling off the bones, add half a cup of warm water, green chilies for the flavor, garam masala powder add little bit of sugar to balance the taste. This dish is supposed to have the spiciness of the green chilies, so do not add too much of sugar.

Mix nicely and let it sit for 4-5 minutes.

Turn off the flame.

Serve it with rice, pulao, paratha or luchi.