A few days back, I cooked one of my husband’s favorite mutton curry recipe – Kosha Mangsho and now I get some time to share with you this delicious recipe that will make your house smell amazing, and I bet you will lick your fingers clean.
Kosha Mangsho is a Bengali recipe, a tick spicy mutton gravy with an unforgettable taste.
For a better taste I’ve marinated the mutton overnight. I have used mustard oil for an authentic flavor of the dish.
Servings: 2 | Prep Time: 1 hour | Cook Time: 50 minutes
400 grams mutton;
2 potatoes cut into big pieces;
2 grated onions;
1-2 dried red chillies;
1 bay leaf;
1 inch cinnamon stick;
1/2 tsp cumin seeds;
1 tomato pureed;
1 green chilli, cut big pieces;
2 cups water;
1 onion sliced and deep fried;
1 tsp turmeric powder;
1 tbsp ginger garlic paste;
1 tsp red chilli powder;
1 tsp garam masala;
2 tbsp yogurt.
Step by Step Bengali Kosha Mangsho Recipe
Start by washing and slicing one onion. Deep fry the onion in normal cooking oil, until golden brown. Keep it aside on a paper towel.
Into a big bowl add ginger garlic paste, turmeric powder, red chilli powder, yogurt, garam masala and fried onions. Mix well and add mutton pieces. Cover all mutton pieces with the marinade and let it rest for at least one hour or overnight, into the fridge.
In a pressure cooker heat mustard oil and add cumin seeds. Once they start sizzling, add dried red chillies, bay leaf, cardamom, cloves and cinnamon.
Let it fry for 1 minute then add the grated onions. Stir fry for about 5 minutes, on medium flame.
Now add the tomato puree and chopped green chilli. Let it cook until water evaporates and masala gets dry.
Add marinated mutton pieces and 1/2 tsp salt and mix well. Stir fry for about 10-15 minutes, on medium flame.
Now add 2 cups of water and potatoes. Close the cooker and let it cook for 8 – 9 whistles.
Turn off the flame, let the pressure go down by itself, then open the cover.
Kosha mangsho is ready to serve! Have it with parathas, rotis or chapati.