Kosha Mangsho | Bengali Mutton Curry
Kosha Mangsho | Bengali Mutton Curry

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kosha mangsho | bengali mutton curry. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious. Bengali Mutton Curry is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Bengali Mutton Curry is something that I have loved my whole life. They’re nice and they look fantastic.

Learn the recipe of how to make Kosha Mangsho with Chef Smita Deo on Get Curried. Kosha Mangsho is an authentic Bengali Mutton curry recipe made by. How to Prepare Authentic Bengali Mutton Curry Recipe

To begin with this particular recipe, we must first prepare a few components. 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:
  1. Get 1/2 kg mutton or lamb, I have used chaap or ribs
  2. Take 1 bay leaf
  3. Prepare 1 whole dry red chilli
  4. Prepare 8-10 black peppercorn
  5. Make ready 4 cloves
  6. Prepare 1 -inch cinnamon stick
  7. Get 4 green cardamom
  8. Make ready 1 black cardamom
  9. Take 2 medium-sized onions, thinly sliced
  10. Get 1/2 tsp sugar
  11. Make ready 1/2 tbsp ginger paste
  12. Make ready 1/2 tbsp garlic paste
  13. Make ready 1 tsp red chilli powder
  14. Make ready 1 tsp coriander powder
  15. Prepare 1/2 tsp garam masala
  16. Get 1 +1/4 cup water
  17. Get 2 tsp tea leaves
  18. Make ready 1/4 cup mustard oil
  19. Make ready For marinating:
  20. Make ready 1 cup yoghurt
  21. Make ready 1/2 tbsp ginger paste
  22. Get 1/2 tbsp garlic paste
  23. Get 1 tsp red chilli powder
  24. Take 1/2 tsp turmeric powder
  25. Take 1 tbsp mustard oil

In Bengali, 'Kosha mangsho' means slow cooked chicken. You will need ample patience to prepare this delicious mutton curry but once you are done with the cooking, you will never forget the. This is more a 'Mangser Jhol' rather than kosha mangso as the heading describes. Further, bengali gorom mosla, tej pata etc. are missing in Ingredients. which are a must for mangser jhol or kosha mangso.

Instructions to make Kosha Mangsho | Bengali Mutton Curry:
  1. 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.
  2. 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.
  3. 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.
  4. Add ginger and garlic paste. Cook for 5 minutes.
  5. Add marinated mutton, red chilli powder and coriander powder. Combine everything together. Cook for 2 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Mutton Kosha or Kosha Mangsho is meant for today with loads of love (apart from the spices in curry). They say matches are made in heaven. But there are few matches which are strictly made in a Bong's kitchen. Like, Mutton Kosha aka Kosha Mangsho and Bengali Mishti Pulao or Sweet polau. Here is another of my favorites from Bengali cuisine - juicy mutton pieces cooked in delicious velvety onion gravy.

So that’s going to wrap it up with this exceptional food kosha mangsho | bengali mutton curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!