Recipe: at dinner Kosha Mangsho | Bengali Mutton Curry

Pearl Wallace

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Recipe: at dinner Kosha Mangsho | Bengali Mutton Curry Delicious, fresh and tasty.

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.

So now-a-days whenever I crave for this delectable Bengali Mutton Curry, I just make it at home.

Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is an Indian curry dish that is prepared from Goat Meat (or sometimes Lamb meat) and vegetables.

Mainly popular in the Bengal region, the dish is found in different variations across all states, countries and regions of South Asia.

You can cook Kosha Mangsho | Bengali Mutton Curry using 25 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Kosha Mangsho | Bengali Mutton Curry

You need 1/2 kg of mutton or lamb, I have used chaap or ribs.
Prepare 1 of bay leaf.
It’s 1 of whole dry red chilli.
You need 8-10 of black peppercorn.
You need 4 of cloves.
Prepare 1 of -inch cinnamon stick.
You need 4 of green cardamom.
Prepare 1 of black cardamom.
Prepare 2 of medium-sized onions, thinly sliced.
It’s 1/2 tsp of sugar.
You need 1/2 tbsp of ginger paste.
It’s 1/2 tbsp of garlic paste.
It’s 1 tsp of red chilli powder.
You need 1 tsp of coriander powder.
Prepare 1/2 tsp of garam masala.
It’s 1 of +1/4 cup water.
It’s 2 tsp of tea leaves.
You need 1/4 cup of mustard oil.
It’s of For marinating:.
It’s 1 cup of yoghurt.
Prepare 1/2 tbsp of ginger paste.
It’s 1/2 tbsp of garlic paste.
It’s 1 tsp of red chilli powder.
It’s 1/2 tsp of turmeric powder.
It’s 1 tbsp of mustard oil.

Mutton curry was originally prepared putting all the ingredients together in a earthen.

Bengali style Kosha Mangsho is a famous mutton curry and popular for its great flavour and taste.

We need mutton, sliced onion, butter (ghee) and many other ingredients and masala to make a traditional homemade mutton curry.

Authentic Bengali Kosha Mangsho Recipe For Lazy Sunday Luncheon Bengali Luchi, a very preferred accompaniment to Bengali Kosha Mangsho.

Kosha Mangsho | Bengali Mutton Curry instructions

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..

The Bengali Mutton curry or jhal jhal kosha mangsho is something that we all have grown with.

Taking you all back by few years, when mutton prices weren't as steep as they are today, a Bengali household on Sundays would not pardon a meatless meal for lunch.

Kosha Mangsho is a quintessential Bengali rich goat meat curry.

Mangsho means meat and the term kosha comes from the word koshano, which means to slow cook in loads of spices with minimal water so to create a spice coated velvety gravy.

Rich spiced gravy with juicy tender goat meat, this is every Bengali's favorite Sunday meal!