View source for Mutton curry/ja

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{{Infobox food/ja
| name = マトンカレー
| image = Bengali Mutton Curry.JPG
| image_size = 
| alternate_name =Kosha Mangso 
| country = [[:en:India|インド]]
| region = [[:en:Indian subcontinent|インド亜大陸]] 
| national_cuisine = [[Indian cuisine/ja|インド]], [[Sri Lankan cuisine/ja|スリランカ]], [[Bangladeshi cuisine/ja|バングラデシュ]], [[Pakistani cuisine/ja|パキスタン]], [[Nepali cuisine/ja|ネパール]], [[Guyanese cuisine/ja|ガイアナ]], [[:en:Culture of Suriname#Cuisine|スリナム]], [[Trinidad and Tobago cuisine/ja|トリニダード・トバゴ]], [[Jamaican cuisine/ja|ジャマイカ]], [[Bahamian cuisine/ja|バハマ]]
| type = カレー
| course = メインコース
| served = 熱
| main_ingredient = [[Goat meat/ja|ヤギ肉]], [[mutton/ja|マトン]], [[tomato/ja|トマト]], [[onion/ja|タマネギ]], [[garlic/ja|ニンニク]], [[ginger/ja|ショウガ]], [[Coriander/ja|コリアンダーリーフ]], [[Indian spices/ja|インドスパイス]]
| similar_dish = [[Goat curry/ja|Goat curry/ja]]
}}
{{Indian cuisine/ja}}

'''マトンカレー'''（'''コシャ・マングショ'''、'''ラムカレー'''、または'''[[Curry goat/ja|ゴートカレー]]'''とも呼ばれる）は、[[goat meat/ja|ヤギ肉]]（または時に[[Lamb and mutton/ja|ラム肉]]）と野菜を使って調理される料理である。この料理は、[[:en:Indian subcontinent|インド亜大陸]]および[[:en:Caribbean|カリブ海]]のすべての州、国、地域で様々なバリエーションが見られる。

マトンカレーは元々、すべての材料を[[Earthenware/ja|土鍋]]に入れ、[[Primitive clay oven/ja|粘土製のオーブン]]で薪火を使って[[slow cooking/ja|じっくり煮込む]]ことで調理されていた。今日では、大きな[[wok/ja|中華鍋]]で全ての材料とスパイスを軽く炒めた後、圧力鍋やスロークッカーを使って調理される。じっくり煮込まれたマトンは、通常調理されたマトンよりも柔らかくなる。マトンカレーは通常、ご飯または[[Indian bread/ja|インドのパン]]（[[naan/ja|ナン]]や[[parotta/ja|パロッタ]]など）と共に供される。この料理は、穀物である''[[Eleusine coracana/ja|ラギ]]''と共に供されることもある。

<span id="Ingredients"></span>
==材料{{Anchor|Ingredients}}==

マトンカレーの調理に使われる一般的な材料には、[[Lamb and mutton/ja|マトン]]または[[goat meat/ja|ヤギ肉]]、[[Edible salt/ja|塩]]、[[turmeric powder/ja|ターメリックパウダー]]、[[mustard oil/ja|マスタードオイル]]、ショウガニンニクペースト、[[Dahi (curd)/ja|ダヒ]]（ヨーグルト）、各種[[spices/ja|スパイス]]、[[onion/ja|タマネギ]]、[[chili pepper/ja|チリ]]、[[tomato/ja|トマト]]、および[[coriander/ja#Leaves|コリアンダーの葉]]が含まれる。

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== Variations ==
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=== 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 prepared in Odisha. Simple and flavorful ingredients are used to prepare the curry and usually served with [[roti]], [[naan]] or in Western Odisha, [[puffed rice]] (mudhi). Some of the popular curries are:
:* Mutton Kashā ({{Langx|or|ମାଂସ କଷା|translit=Māṅså Kåṣā}})
:* Mutton [[Curry]] ({{Langx|or|ମାଂସ ତରକାରୀ|translit=Māṅså Tårkāri}})
:* Mutton [[Roasted]] in [[Bamboo]] or Bamboo Mutton ({{Langx|or|ବାଉଁଶ ପୋଡ଼ା ମାଂସ|translit=Bãuśå Poṛā Māṅså}})
:* Mutton Roasted in Leaf ({{Langx|or|ପତ୍ର ପୋଡ଼ା ମାଂସ|translit=Påtrå Poṛā Māṅså}})
:* Mutton in Clay Pot ({{Langx|or|ମାଟି ହାଣ୍ଡି ମାଂସ|translit=Māṭi Hāṇḍi Māṅså}})
:* Mutton Besar ({{Langx|or|ମାଂସ ବେସର|translit=Māṅså Besår}})
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While mutton curry is usually eaten with [[rice]], in [[Western Odisha]], ''Mangsa Kashā'' is particularly relished with mudhi (puffed rice). ''Mangsa Kashā'' 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 families.
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===Bihar===
Mutton is typically cooked in Bihar in curried form. In addition to fish and chicken, mutton is common in [[Bihari cuisine]]. Mutton curry is traditionally served with [[Malpua]] on Holi, while it is eaten with rice in a routine everyday meal. In [[Champaran]], mutton is cooked in a sealed earthen pot as a [[Champaran meat|one-pot curry]].
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===Gujarat===
Mutton curry has a special place in [[Surat|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.
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=== 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. This dish is prepared in a ''kosha'' style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.
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Kosha mangsho is traditionally prepared as part of the celebration of [[Kali Puja]], a festival dedicated to the [[Hinduism|Hindu]] goddess [[Kali]], celebrated on the [[New Moon]] day of the Hindu month [[Kartika (month)|Kartik]].
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'''Railway mutton curry''' is a [[British Raj]] colonial-era dish that was served on long-distance trains. The dish was served with dinner rolls. [[Tamarind]] was originally used to extend its [[shelf life]]. Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant in [[Kolkata]], India. Railway mutton curry is prepared using a [[coconut milk]] base.
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<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>
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=== 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]]i district of [[Maharashtra]], India.
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Black Mutton curry was originally made by preparing a black spice paste consisting of charred [[coconut]]s, onions and peppers with spices which was then cooked low and slow in a [[Cast-iron cookware|cast iron]] [[wok]]. The cooked paste was added with the mutton along with fresh herbs and spices in an [[Earthenware|earthen pot]] and cooked low and slow till tender. The curry is typically served with breads such as [[Bhakari]], [[Chapati]], [[List of bread rolls|Pav]] or [[rice]].
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The dish utilizes a unique blend of spices called the Maharashtrian [[garam masala]], which consists of cardamom, nutmeg, [[Poppy seed|khus khus]] (poppy seeds), saunth (dried ginger), and many other [[Mughlai cuisine|Mughlai]] spices which lend the black mouton an intoxicating flavor and a robust color.
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===偽造品===
2012年、イングランドの[[:en:Midlands|ミッドランズ]]地方で、潜入捜査中の取引基準官がランダムに選ばれた20のレストランを訪れ、39種類のラムカレーとケバブ料理を購入した。そのうち4つの料理にはラム肉が全く含まれておらず、牛肉、豚肉、鶏肉を含む混合肉が使われていた。調査の結果、検査された19のラムカレーのうち、ラム肉のみを含んでいたのはわずか3つであった。ほとんどがラム肉と牛肉または鶏肉の混合肉で構成されていることが判明した。さらに、採取された20のラムケバブはすべて、ラム肉に加えて牛肉、豚肉、鶏肉などの肉が混ぜられていた。

==関連項目==
[[List of Indian dishes/ja|インド料理の一覧]]
[[Cuisine of Odisha/ja|オリッサ料理]]

== 外部リンク ==
{{commons|Mutton curry}}
{{Indian Dishes/ja}}

[[Category:Indian cuisine]]
[[Category:Bengali cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Indo-Caribbean curries]]
[[Category:Curry]]
[[Category:Lamb dishes]]
[[Category:Odia cuisine]]
[[Category:Bangladeshi meat dishes]]
[[Category:Indo-Caribbean cuisine]]
{{二次利用/ja|date=9 May 2025, at 13:10}}