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{{short description|Curry dish that is prepared from mutton or chevon}}
{{Infobox food
| name = Mutton curry
| image = Bengali Mutton Curry.JPG
| image_size =
| alternate_name =Kosha Mangso
| country = [[India]],<br> [[Bangladesh]]
| region =[[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]
| type = Curry
| course = Main course
| served = Hot
| main_ingredient = [[Goat meat]]/[[Mutton]], [[Tomato]], [[Onion]], [[Garlic]], [[Ginger]], [[Coriander|Coriander leaves]], [[Indian spices]]
}}
{{Indian cuisine}}

'''Mutton curry''' (also referred to as '''kosha mangsho''',<ref name="Mazumdar 2015"/> ''' lamb curry''',<ref name="NewsComAu 2015"/> or '''goat curry'''<ref>{{cite web|author=Cooking time Prep: 25 mins Cook: 3 hrs |url=http://www.bbcgoodfood.com/recipes/2369636/goat-curry |title=Goat curry |publisher=BBC Good Food |access-date=5 September 2015}}</ref><ref>{{cite web|url=http://indianfood.about.com/od/meatdishes/r/Goat-Curry-Mutton-Curry.htm |title=Goat (Mutton) Curry Recipe |publisher=Indianfood.about.com |access-date=5 September 2015}}</ref>) is a dish that is prepared from [[Goat meat|Goat Meat]] (or sometimes [[Lamb and mutton|Lamb meat]] ) and vegetables.<ref>{{cite web|first1=Charmian|last1=Smith|date=23 March 2011|title=Video: How to make Indian-style mutton curry|url=http://www.odt.co.nz/lifestyle/food-wine/152843/flavours-home|publisher=[[Otago Daily Times]]|access-date=8 May 2015}}</ref> The dish is found in different variations across all states, countries and regions of [[South Asia]].

Mutton curry was originally prepared putting all the ingredients together in a [[Earthenware|earthen pot]] and [[slow cooking]] the whole curry by wood fire on a [[Primitive clay oven|clay oven]].<ref name="WSJ"/> Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big [[wok]].<ref name="WSJ">{{cite news|title=Mutton Curry and Coconut Prawn Recipes for the Durga Pujo Festival|url=https://blogs.wsj.com/indiarealtime/2014/09/29/mutton-curry-and-coconut-prawn-recipes-for-the-durga-pujo-festival/|newspaper=[[The Wall Street Journal]]|date=29 September 2014|first1=Rajyasree|last1=Sen|access-date=8 May 2015}}</ref> The slow cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or with Indian breads, such as [[naan]] or [[parotta]].<ref name="Ray">{{cite news|title=Mutton of the matter|url=http://www.thehindubusinessline.com/features/blink/takeaway/food-mutton-of-the-matter/article6887376.ece|access-date=8 May 2015|first1=Bikramjit|last1=Ray|date=13 February 2015|newspaper=[[The Hindu Business Line]]}}</ref> The dish can also be served with ''[[Eleusine coracana|ragi]]'', a cereal.<ref name="Krishna 2011"/>

== Ingredients ==

Common ingredients used to prepare mutton curry include: [[Lamb and mutton|mutton]] or goat meat, [[salt]], [[turmeric powder]], [[mustard oil]], ginger garlic paste, [[Dahi (curd)|dahi]] (yogurt), assortment of [[spices]], [[onion]], [[chili pepper|Chilli]], [[tomato]], and [[coriander#Leaves|Coriander leaves]].<ref>{{cite news|title=Recipe: Mutton curry in mustard oil|url=http://timesofindia.indiatimes.com/life-style/food/recipes/Recipe-Mutton-curry-in-mustard-oil/articleshow/40793488.cms|access-date=8 May 2015|newspaper=[[Times of India]]|first1=Soumitra|last1=Das|date=29 April 2015}}</ref>

== Variations ==
{{Prose |section|date=October 2019}}

=== Kashmir ===
Mutton is a central part of [[Kashmiri cuisine]]. Both [[Hindus]] and [[Muslims]] prepare the same dishes but with different spices. While [[Kashmiri Muslims]] use onion and garlic in their dishes, the [[Kashmiri Hindus]] use [[Asafoetida|hing]] and [[ginger]] powder instead of [[onion]] and [[garlic]] to increase the flavour of their dishes. Most of the mutton dishes are part of [[Wazwan]], a meal of 36 courses which is served during weddings. Some of the important dishes include:
:*Rista (meatballs in a fiery red gravy)
:*Lahabi kabab or Moachi kabab (flattened mutton kababs cooked in yogurt)
:*Daeni phoul (mutton dish)
:*Doudha ras (mutton cooked in sweet milk gravy)
:*Rogan josh (tender lamb cooked with Kashmiri spices)
:*Tabak maaz (ribs of lamb simmered in yogurt till tender, then fried)
:*Daniwal korma (a mutton curry with coriander)
:*Waza palak (green spinach cooked with small mutton balls known as paliki riste)
:*Aab gosh (lamb cooked in milk curry)
:*Marchwangan korma (an extremely spicy lamb dish)
:*Kabab (minced meat roasted on skewers over hot coals)
:*Gushtaba (a velvety textured meatball in white yogurt gravy)

=== Odisha ===
In [[Cuisine of Odisha|Odisha]] mutton curry is always made of ''khasi'' goat meat (meat of young castrated male goat). There are many varieties of goat meat curries that are prepared in [[Odisha]]. Some of the popular curries are:<ref>{{Cite web|url=https://culinaryclassicsbytushar.com/2017/12/04/mangsha-besara/|title=Mangsha Besara|date=December 4, 2017}}</ref>
:* Mutton Kawsa ([[Odia language|Odia]]: ମାଂସ କସା ''mangsaw kawsa'')
:* Mutton [[Curry]] (Odia: ମାଂସ ତରକାରୀ ''mangsaw tarkari'')
:* Mutton [[Roasted]] in [[Bamboo]] or [[Bamboo]] Mutton (Odia: ବାଉଁଶ ପୋଡା ମାଂସ ''baunsaw poda mangsaw'')
:* Mutton Roasted in Leaf (Odia: ପତ୍ର ପୋଡା ମାଂସ ''patra poda mangsaw'')
:* Mutton in Clay Pot (Odia: ମାଟି ହାଣ୍ଡି ମାଂସ ''mati handi mangsaw'')
:* Mutton Besaraw (Odia: ମାଂସ ବେସର ''mangsaw besaraw'')

While mutton curry is usually eaten with [[rice]], in [[Western Odisha]] ''Mangsaw Kawsa'' is particularly relished with [[Muri (food)|mudhi]] (puffed rice). ''Mangsaw Kawsa'' is said to be the predecessor of the popular [[Cuisine of West Bengal|Bengali]] goat curry dish known as ''Kosha Mangsho'' most probably introduced by the [[Odia cuisine|Odia]] cooks who moved to [[West Bengal]] during the [[British Rule in India|British rule]] to work in the kitchens of [[Bengali language|Bengali]] families.<ref>{{Cite web|url=https://www.cntraveller.in/story/odisha-indias-underrated-food-destination/|title=Is Odisha India’s most underrated food destination?|date=December 15, 2017|website=Condé Nast Traveller India}}</ref>

=== West Bengal ===
Kosha mangsho is the [[Bengali cuisine|Bengali]] version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India.<ref>{{cite news|title=India's greatest mutton curry|url=http://www.hindustantimes.com/brunch-stories/india-s-greatest-mutton-curry/article1-1234235.aspx|archive-url=https://web.archive.org/web/20150121014609/http://www.hindustantimes.com/brunch-stories/india-s-greatest-mutton-curry/article1-1234235.aspx|url-status=dead|archive-date=January 21, 2015|newspaper=[[Hindustan Times]]|first1=Vir|last1=Sanghvi|date=29 June 2014|access-date=8 May 2015}}</ref> This dish is prepared in a ''kosha'' style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.<ref name="The Times of India 2015">{{cite web | title=Delectable Bengali foods to tuck into on Poila Boishakh | website=The Times of India | date=15 April 2015 | url=http://timesofindia.indiatimes.com/life-style/food/food-features/Delectable-Bengali-foods-to-tuck-into-on-Poila-Boishakh/articleshow/46920244.cms | access-date=10 May 2015}}</ref>

Kosha mangsho is traditionally prepared as part of the celebration of [[Kali Puja]],<ref name="Firstpost 2014">{{cite web | title=Kosha mangsho and Bhoot Chaturdashi: Celebrating Kali Puja and Diwali, Bengali style | website=Firstpost | date=22 October 2014 | url=http://www.firstpost.com/living/kosha-mangsho-and-bhoot-chaturdashi-celebrating-kali-puja-and-diwali-bengali-style-1762781.html | access-date=10 May 2015}}</ref> a festival dedicated to the [[Hinduism|Hindu]] goddess [[Kali]], celebrated on the [[New Moon]] day of the Hindu month [[Kartika (month)|Kartik]].

Railway mutton curry is a [[British Raj]] colonial-era dish that was served on long distance trains.<ref name="Chatterjee 2013 p. 1-PA53"/><ref name="Out Ltd 2010 p. 81"/><ref name="Fodors Travel Publications 2015 p. 785"/> The dish was served with dinner rolls.<ref name="Chatterjee 2013 p. 1-PA53"/> [[Tamarind]] was originally used to extend its [[shelf life]].<ref name="Chatterjee 2013 p. 1-PA53"/> Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant in [[Kolkata]], India.<ref name="Bhandari 2013 p. 64"/><ref name="Brien 2013 p. 175"/> Railway mutton curry is prepared using a [[coconut milk]] base.<ref name="Brien 2013 p. 175"/>

<gallery widths="220" heights="150" mode="packed" caption="Mutton curry variations">
File:Lamb Curry Pot.JPG|A pot of lamb curry
File:Roti Cane Kari Kambing.jpg|[[Roti canai|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]]
File:Mutton Pulao (22863060315).jpg|Mutton Pulao
</gallery>

===Counterfeit variations===
In 2012, in [[The Midlands]], England, trading standards officers working undercover went to twenty restaurants that were randomly chosen and bought 39 lamb curry and kebab dishes.<ref name="Food 2012"/> Four of the dishes contained no lamb, instead using a mixture that contained beef, pork or chicken.<ref name="Food 2012"/> 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.<ref name="Food 2012"/> 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.<ref name="Food 2012"/>

==See also==
* [[List of Indian dishes]]
* [[Cuisine of Odisha]]

== References ==
{{Reflist
|refs =


<ref name="Mazumdar 2015">{{cite web | last=Mazumdar | first=Arunima | title=Bengali recipe: Kosha Mangsho | website=[[The Times of India]] | date=11 April 2015 | url = http://timesofindia.indiatimes.com/life-style/food/recipes/Bengali-recipe-Kosha-Mangsho/articleshow/16264265.cms | access-date=10 May 2015 }}</ref>

<ref name="Chatterjee 2013 p. 1-PA53">{{cite book | last=Chatterjee | first = A. | title = Oh! Calcutta: Cookbook | publisher=Random House India | year=2013 | ISBN = 978-81-8400-456-4 | url = https://books.google.com/books?id=nUjAAAAAQBAJ&pg=RA1-PA53 }}</ref>

<ref name="Out Ltd 2010 p. 81">{{cite book | title = Time Out India: Perfect Places to Stay, Eat and Explore | publisher=Time Out Guides | series=Perfect Places Series | year=2010 | ISBN = 978-1-84670-164-1 | url = https://books.google.com/books?id=CUZpPim5nnQC&pg=PA81 | access-date=10 May 2015 | page = 81 }}</ref>

<ref name="Bhandari 2013 p. 64">{{cite book | last=Bhandari | first=R. | title = The Raj on the Move | publisher=Roli Books Pvt. Ltd | year=2013 | ISBN = 978-93-5194-037-1 | url = https://books.google.com/books?id=XN2mBAAAQBAJ&pg=PT64 }}</ref>

<ref name="Brien 2013 p. 175">{{cite book | last=Brien | first=C.O. | title=The Penguin Food Guide to India | publisher=Penguin Books Limited | year=2013 | isbn=978-93-5118-575-8 | url = https://books.google.com/books?id=BGhBAgAAQBAJ&pg=PA175 | page=175 }}</ref>

<ref name="Fodors Travel Publications 2015 p. 785">{{cite book | title = Fodor's Essential India: with Delhi, Rajasthan, Mumbai & Kerala | publisher=Fodor's Travel Publications | series=Full-color Travel Guide | year=2015 | ISBN = 978-1-101-87868-2 | url = https://books.google.com/books?id=Spp5BAAAQBAJ&pg=PA785 | page = 785 }}</ref>

<ref name="NewsComAu 2015">{{cite web | title = Rick Stein's perfect Indian recipes | website=NewsComAu | date=10 May 2015 | url = http://www.news.com.au/lifestyle/food/rick-steins-stars-of-india/story-fneuz8zj-1226687905476 | access-date=10 May 2015 }}</ref>

<ref name="Food 2012">{{cite web |author=Food | title = Lamb curry contains no lamb, trading standards warn | website=Telegraph.co.uk |date=30 April 2012 | url = https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/9235750/Lamb-curry-contains-no-lamb-trading-standards-warn.html | access-date=10 May 2015 }}</ref>

<ref name="Krishna 2011">{{cite web | last=Krishna | first=Geetanjali | title=Geetanjali Krishna: Ragi makes a comeback | website=[[Sify]] |date=25 March 2011 | url = http://www.sify.com/finance/geetanjali-krishna-ragi-makes-a-comeback-news-analysis-ld0bF7ebajdsi.html | access-date=10 May 2015 }}</ref>
}}

== External links ==
{{commons}}
* {{cite news|title=From Railway Mutton curry to Bedmi-aloo: When railway food was an affair to remember|url=http://indianexpress.com/article/lifestyle/food-wine/from-railway-mutton-curry-to-bedmi-aloo-when-railway-food-was-an-affair-to-remember/|newspaper=The Indian Express}}
* {{cite news|title=Main Dishes of Odisha|url=https://odishatourguide.com/cuisines_post/main-dishes-of-odisha/|website =odishatourguide.com}}
{{Indian Dishes}}

[[Category:Indian cuisine]]
[[Category:Bengali cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Curry]]
[[Category:Lamb dishes]]
[[Category:Odia cuisine]]
[[Category:Bangladeshi meat dishes]]

Mutton curry - Revision history

imported>GreenC bot: Rescued 1 archive link. Wayback Medic 2.5