English: Mutton curry (also referred to as kosha mangsho / Kasa Mansha and lamb curry) is an Indian curry dish that is prepared from mutton and vegetables and originated in Odisha/Bengal. Railway mutton curry is a variation of the dish that originated during the British Raj colonial era. Primary ingredients of mutton curry include mutton, potato, onion, tomato and spices. Ingredients: Mutton – 1kg, Onion – 250 grams, Ginger – 100 grams, Garlic – 75 grams, Potato – 250 grams, Turmeric – 2-3 teaspoons, Chili powder – 2 teaspoons, Teja Patra – 2, Garam Masala – 1, small cinnamon, 2 cloves, 1 green cardamom, Oil Ghee – 1 teaspoon.
Method: Masala – Dice Onions and grind it to a paste. Set aside. Scrape ginger and then grind it to a paste. Peel garlic, grind it to a paste. Crush all garam masala together and set aside. Soak dry red chili powder in a bowl with 4 tablespoon water. Set aside. Wash mutton and drain water. Put 1 teaspoon salt and 2 teaspoon of turmeric on it and marinade for 30 mins Heat a cooking pot with 2 table spoon oil. When the oil is hot, add 1/2 teaspoon sugar. When sugar starts to caramalize, add teja patra and some diced onion. When the onion turns brown, add the ground onion paste and saute till the onion paste looks darker in color. Then add garlic paste and saute them. Cook for another 15 mins in medium flame. Add garlic paste and cook the masala more. Cook till the masala color changes to a darker shade. Add the soaked red chili powder and mix well. Add 1 teaspoon Turmeric and stir well. Cook the masala till oil starts to leave the sides. You may add little water to the masala when stirring so that it does not stick to the bottom of the cooking pot. When masala is fully cooked, add mutton pieces and mix well. Cook with covered lid under medium flame. Mutton will release a lot of water and cook with its own water. Occasionally stir the masala but keep the lid covered. In the meantime, wash and cut potatoes into big pieces. Pan fry them lightly in oil and set aside. When mutton is 70% cooked, add the potatoes and cook them. You may transfer the meat and potatoes to a pressure cooker at this time or continue to cook in your vessel with the lid tightly closed. After 10 mins of cooking with potatoes, boil 4 cups of water and pour into the mutton. Cover lid tightly and cook till mutton is tender. Right before taking it off the stove, heat ghee in a pan, add garam masala and put it on the mutton. Serve mutton curry with rice and dhania patra chatani.