Mutton curry/ja: Difference between revisions

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]].

===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.

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]].

'''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.

<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

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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.

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]].

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.

[[List of Indian dishes/ja|インド料理の一覧]]

[[Cuisine of Odisha/ja|オリッサ料理]]