Kosha Mangsho | Bengali Mutton Curry. This spicy Bengali mutton curry or Kosha Mangsho is a delicious curry where the mutton pieces are fried until tender in mustard oil and a melange of spices. This traditional Kosha Mangsho recipe is ready under an hour and is great for weekend lunches or dinners. This Bengali Mutton Curry recipe is a perfect meal that would be loved by all.
Here are some more Bengali recipes, that you might want to try - Begun Bhaja, Doi Murgi, Cholar Dal, Chicken Rezala, Bengali Aloo Dum, Bengali Mishti Pulao, and Chaler Payesh. Kosha Mangsho is a popular Bengali Mutton recipe, though the Chicken version is equally popular. My father prefers his bowl of Kosha Mangsho with a bit extra gravy (though the traditional version is a bit thicker in texture) and that too prepared by me.
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, kosha mangsho | bengali mutton curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Kosha Mangsho
To begin with this particular recipe, we must prepare a few ingredients. You can cook kosha mangsho | bengali mutton curry using 25 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Kosha Mangsho | Bengali Mutton Curry:
- {Prepare 1/2 kg of mutton or lamb, I have used chaap or ribs.
- {Take 1 of bay leaf.
- {Take 1 of whole dry red chilli.
- {Make ready 8-10 of black peppercorn.
- {Make ready 4 of cloves.
- {Get 1 of -inch cinnamon stick.
- {Take 4 of green cardamom.
- {Take 1 of black cardamom.
- {Take 2 of medium-sized onions, thinly sliced.
- {Make ready 1/2 tsp of sugar.
- {Prepare 1/2 tbsp of ginger paste.
- {Get 1/2 tbsp of garlic paste.
- {Make ready 1 tsp of red chilli powder.
- {Prepare 1 tsp of coriander powder.
- {Prepare 1/2 tsp of garam masala.
- {Get 1 of +1/4 cup water.
- {Make ready 2 tsp of tea leaves.
- {Get 1/4 cup of mustard oil.
- {Make ready of For marinating:.
- {Get 1 cup of yoghurt.
- {Make ready 1/2 tbsp of ginger paste.
- {Make ready 1/2 tbsp of garlic paste.
- {Get 1 tsp of red chilli powder.
- {Prepare 1/2 tsp of turmeric powder.
- {Get 1 tbsp of mustard oil.
Chunks of goat meat and potatoes cooked in an onion-ginger-garlic gravy with handsome portions of tomatoes, dahi or plain yogurt and pure mustard oil, will give you the fiery and spicy jhal jhal mutton kosha or kosha mangsho or bengali mutton curry. There is a milder more liquidy mutton recipe that we bengalis love as well, called mutton er jhol. Today's recipe however has more of a semi gravy. Bengali style Kosha Mangsho is a famous mutton curry and popular for its great flavour and taste.
Steps to make Kosha Mangsho | Bengali Mutton Curry:
- Stage 1: To marinate the mutton, take a medium-sized bowl, add mutton pieces, yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder and mustard oil. Mix everything nicely. Cover with a lid and keep it in the refrigerator. Marinate overnight or at least 8 hours..
- Stage 2: To make kosha mangsho, take a pressure cooker and pour mustard oil. Heat it over a high flame. Once the oil is hot and has started releasing smoke, lower the flame to medium. Add bay leaf, dry red chilli, black peppercorns, cloves, cinnamon, green cardamom and black cardamom. Fry for a few seconds until they are fragrant..
- Then add onions and sugar. Continue to cook on a medium flame for 7-8 minutes or until the onions are light brown in colour. The sugar helps in caramelizing the onions..
- Add ginger and garlic paste. Cook for 5 minutes..
- Add marinated mutton, red chilli powder and coriander powder. Combine everything together. Cook for 2 minutes..
- Then add salt and give it a quick mix. Lower the flame and cover the pressure cooker with a bowl that is filled with water (more than 1 cup). By doing this, water in the bowl will get heated up and we will use this hot water later on in the recipe. We are saving both time and money by following this cooking process. But you can also cover it with a lid if you like. Cook for 5-7 minutes..
- Stage 3: Remove the bowl and keep it aside. Check if the mutton has released water. If so, then increase the flame to medium-high and cook for another 10-15 minutes while stirring frequently..
- In a saucepan, pour ¼ cup water and bring it to a boil. Add tea leaves and turn the flame off. Strain and keep aside..
- Once all the water has evaporated and oil has started releasing from the mutton, pour the tea water, 1 cup hot water and garam masala into the cooker. Mix well..
- Stage 4: Pressure cook for 1-2 whistles. After the first whistle, lower the flame and continue to cook until the mutton has fully cooked. This totally depends upon the quality of the mutton. If the quality is good then it will cook after 1 or 2 whistles, and if not, then you may have to cook for a few more whistles..
- Once done, turn the heat off and release the pressure. Pour kosha mangsho into the serving bowl and garnish with coriander leaves. Serve hot with luchi (poori) or steamed rice..
We need mutton, sliced onion, butter (ghee) and many other ingredients and masala to make a traditional homemade mutton curry. This dish is prepared in old cooking style "Kosha style "in which the flavor of the mutton is retained by sautéeing it for a long time till it softens. Kosha mansho is prepared during Kali puja. Mangsher Jhol is a Bengali Mutton curry which is perfect for your weekend meals. The red coloured gravy with plump big potatoes is added attraction.
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