Kosha Mangsho | Bengali Mutton Curry

Name: Kosha Mangsho | Bengali Mutton Curry
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 kg mutton or lamb, I have used chaap or ribs; 1 bay leaf; 1 whole dry red chilli; 8-10 black peppercorn; 4 cloves; 1 -inch cinnamon stick; 4 green cardamom; 1 black cardamom; 2 medium-sized onions, thinly sliced; 1/2 tsp sugar; 1/2 tbsp ginger paste; 1/2 tbsp garlic paste; 1 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp garam masala; 1 +1/4 cup water; 2 tsp tea leaves; 1/4 cup mustard oil; 1 cup yoghurt; 1/2 tbsp ginger paste; 1/2 tbsp garlic paste; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tbsp mustard oil

Sneha Paul @cook_13831724

Lucknow

Bengali Kosha Mangsho or mutton kosha is a traditional delicacy. It is a spicy mutton curry that is slow-cooked with just a few aromatic spices until the meat is tender and the gravy is velvety. Learn how to cook this scrumptious and succulent mutton curry in just four easy stages in a pressure cooker.

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Sneha Paul @cook_13831724

Saved

Ingredients

1 hour

4 people

1/2 kgmutton or lamb, I have used chaap or ribs
1bay leaf
1whole dry red chilli
8-10black peppercorn
4cloves
1-inch cinnamon stick
4green cardamom
1black cardamom
2medium-sized onions, thinly sliced
1/2 tspsugar
1/2 tbspginger paste
1/2 tbspgarlic paste
1 tspred chilli powder
1 tspcoriander powder
1/2 tspgaram masala
1+1/4 cup water
2 tsptea leaves
1/4 cupmustard oil
For marinating:
1 cupyoghurt
1/2 tbspginger paste
1/2 tbspgarlic paste
1 tspred chilli powder
1/2 tspturmeric powder
1 tbspmustard oil

Saved

Steps

1 hour

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.