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Salt, onion paste and covered cooking will result in enough moisture to cook the meat. However if still halfway through the cooking you notice that mutton is sticking to the bottom of the pan, you can add in a couple of finely chopped tomatoes or keep on very lightly sprinkling with water.
You can also add a tsp each of coriander and cumin seed powder to the marinade if you want.
Traditionally neither water nor tomatoes are added in Kosha Mangsho. My MIL also makes a quicker version of this by adding both and cooking in a pressure cooker. I could kill for that as well!!!
Mutton (preferably back raan), 1 kg
Cloves, 4-6
Cinnamon, 2” piece, broken into 2-3 pieces
Green cardamom, 3-4
Bayleaf, 2
Dried Red Chili, 1 (optional)
Onions, sliced finely, 2 large
Kashmiri Red chili powder, 1 tsp (MDH’s packaged Deghi Mirch powder works well as well)
Sugar, ¾ tsp
Salt, to taste
Mustard Oil, ½ cup
Desi Ghee/Clarified butter, 1 tbsp
Bengali Garam Masala, ½ tsp (equal quantity of cardamom, cinnamon, cloves made into a powder)
For Marinating:
Mustard Oil, 2 tbsp
Onion, 1 large
Fresh Ginger, 1 ½” piece
Garlic, 4-5 cloves
Curd,1 heaped tbsp
Red Chili powder, ½ tsp or to taste
Kashmiri Red chili powder, 1 tsp
Turmeric, ¾ tsp
Salt, to taste
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1st Keep
 Shirley_Pheasant
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