Lamb curry
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Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from
goat meat Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''O ...
(or sometimes
lamb meat Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...
) and vegetables. The dish is found in different variations across all states, countries and regions of the
Indian subcontinent The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakista ...
and the
Caribbean The Caribbean ( , ; ; ; ) is a region in the middle of the Americas centered around the Caribbean Sea in the Atlantic Ocean, North Atlantic Ocean, mostly overlapping with the West Indies. Bordered by North America to the north, Central America ...
. Mutton curry was originally prepared putting all the ingredients together in a earthen pot and
slow cooking Low-temperature cooking is a cooking technique that uses temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven ...
the whole curry by wood fire on a
clay oven The primitive clay oven, or earthen oven / cob oven, has been used since ancient times by diverse cultures and societies, primarily for, but not exclusive to, baking before the invention of cast-iron stoves, and gas and electric ovens. The gener ...
. Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big
wok A wok () is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being ...
. The steadily cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or with
Indian breads Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads from northern India are unleavened and ...
, such as
naan Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia ...
or
parotta Parotta or porotta (Malayalam: പൊറോട്ട, Tamil: பரோட்டா) is a layered Indian flatbread made from refined flour, eggs and oil. It is commonly seen in South India, especially in the states of Kerala and Tamil Nadu, as w ...
. The dish can also be served with '' ragi'', a cereal.


Ingredients

Common ingredients used to prepare mutton curry include:
mutton Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...
or
goat meat Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''O ...
,
salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
, turmeric powder,
mustard oil Mustard oil can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resu ...
, ginger garlic paste, dahi (yogurt), assortment of
spices In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...
,
onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
, chilli,
tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...
, and coriander leaves.


Variations


Odisha

In
Odisha Odisha (), formerly Orissa (List of renamed places in India, the official name until 2011), is a States and union territories of India, state located in East India, Eastern India. It is the List of states and union territories of India by ar ...
, mutton curry is always made of ''khasi'' goat 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 with
roti Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, kno ...
,
naan Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia ...
or in Western Odisha,
puffed rice Puffed rice and popped rice (or pop rice) are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popu ...
(mudhi). Some of the popular curries are: :* Mutton Kashā () :* Mutton
Curry Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internatio ...
() :* Mutton
Roasted Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...
in
Bamboo Bamboos are a diverse group of mostly evergreen perennial plant, perennial flowering plants making up the subfamily (biology), subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family, in th ...
or Bamboo Mutton () :* Mutton Roasted in Leaf () :* Mutton in Clay Pot () :* Mutton Besar () While mutton curry is usually eaten with
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
, in
Western Odisha Western Odisha is the western part of the state of Odisha in India, extending from the Kalahandi district in the south to the Sundargarh district in the north. History Historically it has been included within the larger region of Greater Kal ...
, ''Mangsa Kashā'' is particularly relished with mudhi (puffed rice). ''Mangsa Kashā'' is said to be the predecessor of the popular
Bengali Bengali or Bengalee, or Bengalese may refer to: *something of, from, or related to Bengal, a large region in South Asia * Bengalis, an ethnic and linguistic group of the region * Bengali language, the language they speak ** Bengali alphabet, the w ...
goat curry dish known as ''Kosha Mangsho'' most probably introduced by the Odia cooks who moved to
West Bengal West Bengal (; Bengali language, Bengali: , , abbr. WB) is a States and union territories of India, state in the East India, eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabi ...
during the
British rule The British Raj ( ; from Hindustani , 'reign', 'rule' or 'government') was the colonial rule of the British Crown on the Indian subcontinent, * * lasting from 1858 to 1947. * * It is also called Crown rule in India, * * * * or dire ...
to work in the kitchens of Bengali families.


Bihar

Mutton is typically cooked in Bihar in curried form. In addition to fish and chicken, mutton is common in
Bihari cuisine Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of P ...
. Mutton curry is traditionally served with
Malpua Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bhutan, India, and Nepal. History Barley was t ...
on Holi, while it is eaten with rice in a routine everyday meal. In
Champaran Champaran is a region in Bihar, India. It is now divided into two districts: East Champaran and West Champaran. History Champaran is identified with the ''Champāraṇya'' mentioned in the Bheraghat inscription as a place "devastated" b ...
, mutton is cooked in a sealed earthen pot as a one-pot curry.


Gujarat

Mutton curry has a special place in Surati cuisine. A rich mutton dish known as ''Tapelu'' which 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.


West Bengal

Kosha mangsho is the
Bengali Bengali or Bengalee, or Bengalese may refer to: *something of, from, or related to Bengal, a large region in South Asia * Bengalis, an ethnic and linguistic group of the region * Bengali language, the language they speak ** Bengali alphabet, the w ...
version 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 a ''kosha'' style, 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 of
Kali Puja Kali Puja (ISO: ), also known as Shyama Puja or Mahanisha Puja, is a festival originating from the Indian subcontinent, dedicated to the Hindu goddess Kali. It is celebrated on the new moon day (Dipannita Amavasya) of the Hindu calendar month o ...
, a festival dedicated to the
Hindu Hindus (; ; also known as Sanātanīs) are people who religiously adhere to Hinduism, also known by its endonym Sanātana Dharma. Jeffery D. Long (2007), A Vision for Hinduism, IB Tauris, , pp. 35–37 Historically, the term has also be ...
goddess
Kali Kali (; , ), also called Kalika, is a major goddess in Hinduism, primarily associated with time, death and destruction. Kali is also connected with transcendental knowledge and is the first of the ten Mahavidyas, a group of goddesses who p ...
, celebrated on the
New Moon In astronomy, the new moon is the first lunar phase, when the Moon and Sun have the same ecliptic longitude. At this phase, the lunar disk is not visible to the naked eye, except when it is silhouetted against the Sun during a solar eclipse. ...
day of the Hindu month Kartik. Railway mutton curry is a
British Raj The British Raj ( ; from Hindustani language, Hindustani , 'reign', 'rule' or 'government') was the colonial rule of the British The Crown, Crown on the Indian subcontinent, * * lasting from 1858 to 1947. * * It is also called Crown rule ...
colonial-era dish that was served on long-distance trains. The dish was served with dinner rolls.
Tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...
was originally used to extend its
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ...
. Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant in
Kolkata Kolkata, also known as Calcutta ( its official name until 2001), is the capital and largest city of the Indian state of West Bengal. It lies on the eastern bank of the Hooghly River, west of the border with Bangladesh. It is the primary ...
, India. Railway mutton curry is prepared using a
coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...
base. File:Lamb Curry Pot.JPG, A pot of lamb curry File:Roti Cane Kari Kambing.jpg, Roti cane with mutton curry (top) File:Bansa Pora Mutton.jpg, Bamboo mutton File:Bengali mutton curry - Kolkata - West Bengal.jpg, Bengali mutton curry File:BENGALI MUTTON KOSHA.jpg, Mutton Kosha File:Luchi Maangsho.jpg, Luchi Maangsho File:Mutton Chanp - Five Rivers - Kolkata - FILE 0012.jpg, Mutton Chaap File:Mutton Keema Kabab - Chhote Nawab - Kolkata - FILE 0018.jpg, Mutton Keema Kabab File:Mutton rogan josh.jpg,
Rogan josh Rogan josh ( English: /ˌroʊɡən ˈdʒɑʃ/);Rogan Josh
Oxford English Dictionary
), also spell ...
File:Mutton Pulao (22863060315).jpg, Mutton Pulao


Maharashtra

Black Mutton curry (also referred to as konkani 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 the
Konkan The Konkan is a stretch of land by the western coast of India, bound by the river Daman Ganga at Damaon in the north, to Anjediva Island next to Karwar town in the south; with the Arabian Sea to the west and the Deccan plateau to the eas ...
i district of
Maharashtra Maharashtra () is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. It is bordered by the Arabian Sea to the west, the Indian states of Karnataka and Goa to the south, Telangana to th ...
, India. Black Mutton curry was originally made by preparing a black spice paste consisting of charred
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (biology), family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, ...
s, onions and peppers with spices which was then cooked low and slow in a
cast iron Cast iron is a class of iron–carbon alloys with a carbon content of more than 2% and silicon content around 1–3%. Its usefulness derives from its relatively low melting temperature. The alloying elements determine the form in which its car ...
wok A wok () is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being ...
. The cooked paste was added with the mutton along with fresh herbs and spices in an earthen pot and cooked low and slow till tender. The curry is typically served with breads such as
Bhakari Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which is coarser than a regular wheat chapati. Bhakri can be either sof ...
,
Chapati Chapati (alternatively spelled chapathi; pronounced as IAST: ), also known as ''roti'', ''rooti'', ''rotee'', ''rotli'', '' rotta'', ''safati'', ''shabaati'', ''phulka'', ''chapo'' (in East Africa), ''sada roti'' (in the Caribbean), ''poli'' (i ...
, Pav or
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
. The dish utilizes a unique blend of spices called the Maharashtrian
garam masala Garam masala (Hindustani language, Hindustani: ''garam masālā'', ) is a Spice mix, blend of ground spices originating from the Indian subcontinent. It is common in Indian cuisine, Indian, Pakistani cuisine, Pakistani, Nepalese cuisine, Nepale ...
, which consists of cardamom, nutmeg, khus khus (poppy seeds), saunth (dried ginger), and many other Mughlai spices which lend the black mouton an intoxicating flavor and a robust color.


Counterfeit variations

In 2012, in the
Midlands The Midlands is the central region of England, to the south of Northern England, to the north of southern England, to the east of Wales, and to the west of the North Sea. The Midlands comprises the ceremonial counties of Derbyshire, Herefor ...
, 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.


See also

*
List of Indian dishes This is a list of Indian dishes. Many of the dishes on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these ...
*
Cuisine of Odisha Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavorful. Rice is the staple food of this region. Mustard oil i ...


References


External links

* {{Indian Dishes Indian cuisine Bengali cuisine Pakistani cuisine Indo-Caribbean curries Curry Lamb dishes Odia cuisine Bangladeshi meat dishes Indo-Caribbean cuisine