Mutton curry

Mutton curry(also referred to askosha mangsho,lamb curry,orgoat curry) is a dish that is prepared fromgoat meat(or sometimeslamb meat) and vegetables.The dish is found in different variations across all states, countries and regions of theIndian subcontinentand theCaribbean.
Mutton curry was originally prepared putting all the ingredients together in aearthen potandslow cookingthe whole curry by wood fire on aclay oven.Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a bigwok.The steadily cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or withIndian breads, such asnaanorparotta.The dish can also be served withragi, a cereal.
Common ingredients used to prepare mutton curryinclude:muttonorgoat meat,salt,turmeric powder,mustard oil, ginger garlic paste,dahi(yogurt), assortment ofspices,onion,chilli,tomato, andcoriander leaves.
InOdisha, mutton curry is always made ofkhasigoat meat (meat of young castrated male goat). There are many varieties of goat meat curries prepared in Odisha. Simple and flavorful ingredients are used to prepare the curry and usually served withroti,naanor in Western Odisha,puffed rice(mudhi). Some of the popular curries are:
While mutton curry is usually eaten withrice, inWestern Odisha,Mangsa Kashāis particularly relished with mudhi (puffed rice).Mangsa Kashāis said to be the predecessor of the popularBengaligoat curry dish known asKosha Mangshomost probably introduced by theOdiacooks who moved toWest Bengalduring theBritish ruleto work in the kitchens of Bengali families.
Mutton is typically cooked in Bihar in curried form. In addition to fish and chicken, mutton is common inBihari cuisine. Mutton curry is traditionally served withMalpuaon Holi,while it is eaten with rice in a routine everyday meal. InChamparan, mutton is cooked in a sealed earthen pot as aone-pot curry.
Mutton curry has a special place inSuraticuisine. A rich mutton dish known asTapeluwhich finds its origins in the kitchens of the Surati Khatri community, is often cooked in large batches, especially during festivities.Goat offal also finds a place in the cuisine of Surat.
Kosha mangshois theBengaliversion of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India.This dish is prepared in akoshastyle, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.
Kosha mangsho is traditionally prepared as part of the celebration ofKali Puja,a festival dedicated to theHindugoddessKali, celebrated on theNew Moonday of the Hindu monthKartik.
Railway mutton curryis aBritish Rajcolonial-era dish that was served on long-distance trains.The dish was served with dinner rolls.Tamarindwas originally used to extend itsshelf life.Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant inKolkata, India.Railway mutton curry is prepared using acoconut milkbase.
Black Mutton curry(also referred to askonkani black mutton) is a dish that is prepared from goat or lamb meat, charred coconuts, and a signature spice blend. The regional dish originated in theKonkanidistrict ofMaharashtra, India.
Black Mutton curry was originally made by preparing a black spice paste consisting of charredcoconuts, onions and peppers with spices which was then cooked low and slow in acast ironwok. The cooked paste was added with the mutton along with fresh herbs and spices in anearthen potand cooked low and slow till tender. The curry is typically served with breads such asBhakari,Chapati,Pavorrice.
The dish utilizes a unique blend of spices called the Maharashtriangaram masala, which consists of cardamom, nutmeg,khus khus(poppy seeds), saunth (dried ginger), and many otherMughlaispices which lend the black mouton an intoxicating flavor and a robust color.
In 2012, in theMidlands, England, trading standards officers working undercover went to twenty restaurants that were randomly chosen and bought 39 lamb curry and kebab dishes.Four of the dishes contained no lamb, instead using a mixture that contained beef, pork or chicken.In the investigation, it was found that only three lamb curries out of the nineteen tested contained only lamb. Most were found to consist of a mixture of lamb with beef or chicken.Additionally, all of the twenty lamb kebabs that were sampled contained meats in addition to lamb that was mixed with it, such as beef, pork or chicken.