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Kosha Mangsho (Bengali Mutton Curry)

Kosha Mangsho (Bengali Mutton Curry)

Name: Kosha Mangsho (Bengali Mutton Curry)
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 2
Cuisine: Bengali
Ingredients: Mutton

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Prep Time: 60 minutes Cook Time: 45 minutes

Total Time 105 minutes

Servings: 2

Cuisine: Bengali

Kosha Mangsho (Bengali Mutton Curry) Recipe - Ranveer Brar

Ingredients

Mutton – 750 grams, cut into medium pieces (ribs preferred but optional)
Onion – 2 medium, finely sliced
Ginger Garlic paste 1 tbsp
Cloves – 6
Green Cardamoms – 5
Cinnamon – 2 each 1 inch long
Red Chilli powder – 1 tsp
Kashmiri Mirch – 2 tsp
Turmeric – 1 and 1/2 tsp
Cumin Seeds – 1 tsp, dry roasted and finely powdered
TokDoi/Curd – 3 tbsp, heaped
Salt – To taste
Mustard Oil – 6 tbsp

Process

In a bowl, beat the curd (doi) with roasted cumin powder.
Heat oil in a handi and add whole spices (cloves, cardamom, and cinnamon). Fry for 30 seconds till spices crackle.
Add the sliced onion and fry for 3 minutes on medium-high heat until soft.
Add grated ginger and garlic and stir for further 3 minutes.
Add chilli powders, and turmeric powder. Fry for 1 minute.
Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes stirring continuously until oil leaves the masala.
Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct heat.
Place the handi on a flat pan or tawa, cover with a tight fitting lid, and place the tawa on medium-low heat. In this manner cook the mutton on indirect heat for 30 minutes or till meat is tender. No water is to be added for this dish.

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