マトンカレー

マトンカレー
別名	Kosha Mangso
種類	カレー
フルコース	メインコース
発祥地	インド
地域	インド亜大陸
関連食文化	インド, スリランカ, バングラデシュ, パキスタン, ネパール, ガイアナ, スリナム, トリニダード・トバゴ, ジャマイカ, バハマ
提供時温度	熱
主な材料	ヤギ肉, マトン, トマト, タマネギ, ニンニク, ショウガ, コリアンダーリーフ, インドスパイス
類似料理	Goat curry/ja

マトンカレー（コシャ・マングショ、ラムカレー、またはゴートカレーとも呼ばれる）は、ヤギ肉（または時にラム肉）と野菜を使って調理される料理である。この料理は、インド亜大陸および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、すべての材料を土鍋に入れ、粘土製のオーブンで薪火を使ってじっくり煮込むことで調理されていた。今日では、大きな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、ご飯またはインドのパン（ナンやパロッタなど）と共に供される。この料理は、穀物であるラギと共に供されることもある。

Ingredients

Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, chilli, tomato, and coriander leaves.

Variations

Odisha

In 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 (Odia: ମାଂସ କଷା, romanized: Māṅså Kåṣā)
• Mutton Curry (Odia: ମାଂସ ତରକାରୀ, romanized: Māṅså Tårkāri)
• Mutton Roasted in Bamboo or Bamboo Mutton (Odia: ବାଉଁଶ ପୋଡ଼ା ମାଂସ, romanized: Bãuśå Poṛā Māṅså)
• Mutton Roasted in Leaf (Odia: ପତ୍ର ପୋଡ଼ା ମାଂସ, romanized: Påtrå Poṛā Māṅså)
• Mutton in Clay Pot (Odia: ମାଟି ହାଣ୍ଡି ମାଂସ, romanized: Māṭi Hāṇḍi Māṅså)
• Mutton Besar (Odia: ମାଂସ ବେସର, romanized: Māṅså Besår)

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 Bengali goat curry dish known as Kosha Mangsho most probably introduced by the Odia cooks who moved to West Bengal during the British rule 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. 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 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 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, a festival dedicated to the Hindu goddess Kali, celebrated on the New Moon day of the Hindu month Kartik.

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.

• Mutton curry variations
• 
  A pot of lamb curry
• 
  Roti cane with mutton curry (top)
• 
  Bamboo mutton
• 
  Bengali mutton curry
• 
  Mutton Kosha
• 
  Luchi Maangsho
• 
  Mutton Chaap
• 
  Mutton Keema Kabab
• 
  Rogan josh
• 
  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 Konkani district of Maharashtra, India.

Black Mutton curry was originally made by preparing a black spice paste consisting of charred coconuts, onions and peppers with spices which was then cooked low and slow in a cast iron wok. 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, Chapati, Pav or rice.

The dish utilizes a unique blend of spices called the Maharashtrian garam masala, 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.

偽造品

2012年、イングランドの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

インド料理の一覧 オリッサ料理