Kosha mangsho with luchi

Ingredients for 4 portions

• 800 gMutton (curry cut), with some fat
• 150 gCurd
• 2 tbspGinger-garlic paste
• 1 tspTurmeric
• 2 tspKashmiri chilli powder
• 1 tspRed chilli powder
• 2 tbspMustard oil, for the marinade
• to tasteSalt
• 3Potatoes, peeled and halved
• 3Onions, thinly sliced
• 3 tbspMustard oil, for cooking
• 1 tspSugar
• 2Bay leaves
• 1 gCardamom, 4 pods
• 4Cloves
• 3 gCinnamon, a 4 cm piece of stick
• 2Dried red chillies
• 1 tspCumin, powder
• 1 tspCoriander powder
• ≈ 300 mlWater, hot, for the curry
• 1 tspGaram masala
• 1 tbspGhee, for the curry

On the side

• 300 gMaida
• 2 tbspGhee, for the dough
• ≈ 150 mlWater, for the dough
• 5 tbspRefined oil, for deep-frying (what the luchis soak up)

Method

1. Mix the mutton with the curd, ginger-garlic paste, turmeric, both chilli powders, the mustard oil for the marinade and salt.
2. Leave the mutton to marinate for at least an hour, or overnight in the fridge.
3. Meanwhile, make the luchi dough: mix the maida with a pinch of salt, rub in the ghee for the dough and knead into a soft, smooth dough with the water. Cover.
4. Peel and halve the potatoes and slice the onions thinly.
5. Heat the mustard oil for cooking in a heavy kadai until it smokes. Fry the potato halves with a pinch of salt until golden in spots and lift them out.
6. Sprinkle the sugar into the same oil and let it caramelise. Add the bay leaves, cardamom, cloves, cinnamon and dried red chillies, then the onions, and fry on a medium flame for about 12 minutes until deep golden brown.
7. Add the mutton with its marinade and stir in the cumin and coriander powders. Now kosha it: fry on a medium-high flame for 25–30 minutes, stirring and scraping all the time and sprinkling in a little water if it sticks, until the masala is dark brown and the oil separates.
8. Move everything to a pressure cooker with the potatoes and the hot water. Pressure-cook on medium for 4 whistles, about 15 minutes, and let the pressure drop by itself.
9. Meanwhile, make the luchis: divide the dough into 20 small balls and roll them into 10 cm rounds. Heat plenty of oil in a kadai and fry them one at a time, pressing gently with a slotted spoon so they puff up, and lift them out while still pale.
10. Open the cooker and boil uncovered until the gravy is thick and clings to the meat. Stir in the garam masala and ghee.
11. Serve with the hot luchis.

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