Mutton curry facts for kids
 |
|
| Alternative names | Kosha Mangso |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | India, Bangladesh |
| Region or state | Indian subcontinent |
| Associated national cuisine | India, Bangladesh, Pakistan, Nepal, Guyana, Suriname, Trinidad and Tobago, Jamaica |
| Serving temperature | Hot |
| Main ingredients | Goat meat or mutton, tomato, onion, garlic, ginger, coriander leaves, Indian spices |
| Similar dishes | Goat curry |
Mutton curry is a delicious dish made with goat or lamb meat and vegetables. It's also known as kosha mangsho or goat curry. You can find many different versions of this curry in countries across South Asia and the Caribbean!
Long ago, mutton curry was cooked slowly in clay pots over a wood fire. Today, people often use modern tools like pressure cookers. Cooking the meat slowly makes it super tender. Mutton curry is usually eaten with rice or Indian breads like naan or parotta. Sometimes, it's served with ragi, which is a type of grain.
Contents
What's in Mutton Curry?
Common ingredients for mutton curry include:
- Mutton or goat meat
- Salt
- Turmeric powder (a yellow spice)
- Mustard oil
- Ginger and garlic paste
- Dahi (yogurt)
- A mix of different spices
- Onion
- Chilli
- Tomato
- Coriander leaves
Different Kinds of Mutton Curry
Mutton curry is made in many unique ways across different regions. Let's explore some of them!
Kashmiri Mutton Dishes
Mutton is a very important part of food in Kashmir. Both Hindus and Muslims in Kashmir make similar dishes. However, they use different spices. Kashmiri Muslims often use onion and garlic. Kashmiri Hindus use hing and ginger powder instead. This gives their dishes a special flavor.
Other spices like saffron, red chili powder, and fennel are also used. Many mutton dishes are part of a huge meal called Wazwan. This meal has 36 courses and is served at weddings!
Some famous Kashmiri mutton dishes are:
- Rista (meatballs in a spicy red sauce)
- Rogan josh (tender lamb cooked with Kashmiri spices)
- Tabak maaz (lamb ribs cooked until soft, then fried)
- Gushtaba (soft meatballs in a white yogurt sauce)
Odisha Mutton Curry
In Odisha, mutton curry is always made from khasi goat meat. There are many types of goat meat curries here. They use simple but flavorful ingredients. These curries are usually served with roti, naan, or puffed rice called mudhi.
Some popular curries from Odisha are:
- Mutton Kashā (a dry, spicy mutton dish)
- Mutton Curry (a more saucy version)
- Bamboo Mutton (mutton roasted inside bamboo)
- Mutton in Clay Pot (cooked in a traditional clay pot)
Mangsa Kashā from Odisha is thought to be the ancestor of the famous Kosha Mangsho from Bengal. Odia cooks likely brought this style to West Bengal long ago.
West Bengal Mutton Curry
Kosha mangsho is the Bengali version of mutton curry. It usually has less liquid and a thicker sauce than other Indian mutton curries. This dish is made using a "kosha" style. This means the mutton is cooked slowly and stirred often. This helps keep the meat's flavor and moisture locked in.
Kosha mangsho is traditionally made for Kali Puja. This is a festival for the Hindu goddess Kali. It's celebrated on the New Moon day in the Hindu month of Kartik.
Railway mutton curry is a special dish from the time of the British Raj. It was served on long train journeys. Tamarind was first added to help the curry last longer. Today, some restaurants still serve this historic dish. It's often made with a coconut milk base.
Maharashtra Black Mutton Curry
Black Mutton curry is also called konkani black mutton. It's made with goat or lamb meat, special charred coconuts, and a unique spice mix. This regional dish comes from the Konkan district in Maharashtra, India.
This curry was first made by cooking a black spice paste. This paste included charred coconuts, onions, peppers, and spices. It was then cooked slowly in a cast iron wok. This paste was added to the mutton with fresh herbs and spices. Then, it was cooked slowly in an earthen pot until the meat was tender. This curry is usually served with breads like naan or paratha, or with rice.
The dish uses a special mix of spices called Maharashtrian garam masala. This blend includes cardamom, nutmeg, poppy seeds, dried ginger, and other spices. These spices give the black mutton a rich flavor and a deep, dark color.
- Mutton curry variations
-
A pot of lamb curry
-
Roti cane with mutton curry (top)
-
Bamboo Mutton
-
Bengali mutton curry
-
Mutton Kosha
-
Luchi Maangsho
-
Mutton Chaap
-
Mutton Keema Kabab
-
Mutton Pulao
.jpg)
