Bengali Style Kosha Mangsho - Spicy Mutton Curry

Name: Bengali Style Kosha Mangsho - Spicy Mutton Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 250 g Mutton (250 grams Mutton cut into pieces); 2 tbsp Mustard Oil (2 tablespoons Mustard oil); 1 piece Cardamom (1 Cardamom (Elaichi) Pods/Seeds); 1 piece Cinnamon Stick (1 Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 piece Yellow Onion (1 Onion finely chopped); 2 tsp Ginger Garlic Paste (2 teaspoons Ginger Garlic Paste); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 0 pieces Table Salt (Salt to taste); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 1 pinch Coriander Seed (Coriander (Dhania) Leaves Few sprigs, chopped)

A spicy Bengali mutton curry pressure-cooked with mustard oil, whole spices, and yogurt, then simmered to a thick gravy.

30 minIndian

Servings4

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Gluten Free
Halal

Steps

1To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter.
2Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft.
3Next add ginger garlic paste and sauté till the raw smell goes.
4Add red chilli powder, salt and turmeric powder and mix well.
5Add the mutton pieces and stir well with the masalas. Next add the curd and gently mix.
6Now add 1 cup water and close the lid. Pressure cook for 10 minutes or 4 whistles.
7Check whether the mutton is cooked and soft. Pressure cook for some more time if not.
8Remove the lid of the cooker and cook the gravy in a low flame while stirring for about 5 minutes till most of the water has evaporated and you get a nice thick gravy.
9Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds.
10Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner.