Kosha Mangsho

Prep Time: 15-20 mins I Marinating Time: 3 hrs/overnight for best results I Cooking Time: 1.5 hr. I Serve: 3-4

#mutton #koshamangsho #muttonrecipes #bengali #timsistastytable

Kosha Mangsho is a spicy Bengali mutton curry where the mutton pieces are fried until tender in mustard oil and aromatic spices. Mustard Oil is a must ingredient for this recipe which gives it special sharp taste to the tongue and make it distinct from other mutton recipes. Once properly cooked the mutton pieces are sautéed on low flame until they start releasing their own fat / oil. Use of curd, sugar and other spices gives it a beautiful dark brown enriched color which is make it look simply mouthwatering. When you taste this mutton curry It's velvety thick gravy will make your taste buds experience heavenly good. Do try cooking it and indulge in taste of flavors.

Taste: Medium Spicy

Cuisine: Kolkata

Ingredients :-

For Onion masala paste :-

1 inch Ginger (peeled & roughly chopped)

10-12 Garlic Cloves (peeled) 2 Green Chilies (whole) 3 Onion, med-sized (roughly sliced)

For marinating :- 1 kg / 2.2 lb. Mutton Bone-In (Curry-cut) 1 tsp. Cumin Powder ½ tsp. Garam Masala Powder 1 tsp. Coriander Powder 1 tsp. Turmeric Powder 1.5 tsp. Salt ½ tsp. Sugar ½ cup/120 g (approx. ) Curd/Yogurt 1 tbsp./15 ml Mustard Oil Onion Masala Paste

For curry :-

6 tbsp./90 ml Mustard Oil

2-3 Bay leaf

5-6 Cloves (whole)

4 Green Cardamom (whole)

2 Black Cardamom (whole)

3-4 Red Chilies(whole & dried)

3 Onion, med-sized (finely sliced) 10-12 Garlic Cloves (minced) 1 tsp Sugar ½ cup/120 g (approx. ) Curd/Yogurt 1.5 tsp. Red Chili Powder ½ tsp. Cumin Powder 1 tsp. Coriander Powder Salt to taste ½ tsp. Garam Masala Powder

Method :-

To the blender add chopped ginger + garlic cloves + green chilies and sliced onions. Close the lid and grind it to a smooth paste

In a large bowl add mutton + all the ingredients mentioned under the marinating Ingredients list to the bowl. Mix well until all the pieces are well coated. Cover it and set aside for at least 3 hours or overnight for the best results

Heat mustard oil in a pan/kadai on low medium flame. Once it gets hot and starts emitting smoke, lower the flame and add bay leaf + cloves + green cardamom + black cardamom + red chilies to the pan. Stir for 1-2 mins on low flame

Add the sliced onions to the pan/kadai and sauté for 3-4 minutes on low-medium flame. Next add minced garlic to the pan/kadai and stir continuously for next 4-5 mins on low medium flame

Add sugar and again stir for next 4-5 mins on low medium flame until onion colour changes to light golden brown

Once onion colour changes to light golden brown add curd/yogurt to the pan/kadai. Mix well and stir for 1-2 mins

Next add the marinated mutton to the pan/kadai and mix well

Add red chili powder + salt + cumin powder + coriander powder. Mix well with the masala

Cover and cook for next 40-45 mins on low flame until mutton gets tender. Keep stirring in intervals for even cooking and to avoid sticking/burning

Cover again and cook until mutton gets completely cooked

Remove the lid and check if the mutton has completely cooked then sauté(bhuno) the mutton for next 7-10 mins on low flame until it starts releasing oil/fat

When the oil is released from the mutton and the mutton is cooked properly. Then add garam masala powder. Mix well and switch off the gas

Time to Taste :)

Enjoy with Mishti Pulao…authentic combo or Luchi(deep fried poori) OR Butter Naan, Garlic Naan, laccha paratha,