Bengali Kosha Mangsho (Slow Cooked Mutton Curry)

Name: Bengali Kosha Mangsho (Slow Cooked Mutton Curry)
Prep time: 140 min
Cook time: 45 min
Total time: 185 min
Cuisine: Indian
Ingredients: 3 pieces White Potatoes (3 Potatoes (Aloo) halved (optional)) — optional; 3 pieces Cloves (3 Cloves (Laung)); 13 cloves Garlic (8 cloves Garlic + 5 cloves Garlic grated); 2 pieces Ginger (1 inch Ginger + 1 inch Ginger grated); 4 pieces Yellow Onion (4 Onions chopped); 3 pieces Tomato (3 Tomato chopped); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 2 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania) + 1 teaspoon Coriander Powder (Dhania)); 2 tsp Red Chili Powder (1 teaspoon Red Chilli powder + 1 teaspoon Red Chilli powder); 2 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera) + 1 teaspoon Cumin powder (Jeera)); 2 tsp Lemon Juice (2 teaspoon Lemon juice); 0 pieces Table Salt (Salt to taste + Salt to taste); 750 g Mutton (750 grams Mutton); 2 tsp Ground Turmeric (2 teaspoons Turmeric powder (Haldi)); 4 tbsp Yogurt (4 tablespoon Curd (Dahi / Yogurt)); 2 tsp Black Peppercorns (2 teaspoon Whole Black Peppercorns); 2 tsp Mustard Seeds (2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Cinnamon Stick (1 Cinnamon Stick (Dalchini)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Bay Leaves (1 Bay leaves (tej patta) torn)

A slow-cooked Bengali mutton curry marinated in spices and yogurt, then pressure-cooked for a rich, spicy flavor.

185 minIndian

Servings4

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Halal

Ingredients

For 4 servings

White Potatoes3 pieces · 3 Potatoes (Aloo) halved (optional) · optional
Cloves3 pieces · 3 Cloves (Laung)
Garlic13 cloves · 8 cloves Garlic + 5 cloves Garlic grated
Ginger2 pieces · 1 inch Ginger + 1 inch Ginger grated
Yellow Onion4 pieces · 4 Onions chopped
Tomato3 pieces · 3 Tomato chopped
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Ground coriander2 tsp · 1 teaspoon Coriander Powder (Dhania) + 1 teaspoon Coriander Powder (Dhania)
Red Chili Powder2 tsp · 1 teaspoon Red Chilli powder + 1 teaspoon Red Chilli powder
Cumin Powder2 tsp · 1 teaspoon Cumin powder (Jeera) + 1 teaspoon Cumin powder (Jeera)
Lemon Juice2 tsp · 2 teaspoon Lemon juice
Table Salt0 pieces · Salt to taste + Salt to taste
Mutton750 g · 750 grams Mutton
Ground Turmeric2 tsp · 2 teaspoons Turmeric powder (Haldi)
Yogurt4 tbsp · 4 tablespoon Curd (Dahi / Yogurt)
Black Peppercorns2 tsp · 2 teaspoon Whole Black Peppercorns
Mustard Seeds2 tsp · 2 teaspoon Mustard seeds (Rai/ Kadugu)
Cinnamon Stick1 piece · 1 Cinnamon Stick (Dalchini)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Bay Leaves1 piece · 1 Bay leaves (tej patta) torn

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Steps

1We begin making Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry Recipe by marinating the mutton with ground ginger and garlic paste. Then add the yogurt and the rest of the spice powders and mix it thoroughly till it is evenly coated. Rest it for 2 hours.
2Then heat the pan with mustard oil, saute onion and tomato till it is well done. Add all the spice powders once done keep it aside to cool and blend it into a smooth paste using a blender.
3Heat the pressure cooker, add oil, temper it with black pepper, cinnamon stick, bay leaves cardamom and sugar. Add in the onion and tomato paste with all the masala powders, fry about 5 minutes.
4Now add the marinated mutton and the potatoes coat it with the gravy.
5Cook at a low heat, add 1 cup of water and cook the mutton covered for 5 whistles. Once the pressure has been released naturally garnish with some chopped coriander leaves.
6Serve your spicy flavorful Bengali Kosha Mangsho-Slow Cooked Mutton Curry with Lachha Paratha.