Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry
A most popular dish from Bengal which is prepared during the special occasions like Durga Puja (Navratri) or Poila Baisakh (Bengali New Year). The mutton is slow cooked in a pressure cooker along with potatoes and is packed with Indian flavours that goes really well with Laccha paratha and steamed rice.
Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry Recipe is a flavor packed Indian curry made with mutton pieces in a pressure cooker. The spices used in this dish, very well combine and go along with the mutton flavor.
This dish is exclusively made during the special occasions like Durga Puja (Navratri) or Poila Baisakh (Bengali New Year).
Serve your spicy flavorful Bengali Kosha Mangsho -Slow Cooked Mutton Curry with Lachha Paratha.
If you are looking for more mutton recipes here are some of our favorites:
140 M
45 M
185 M
4 Servings
Ingredients
- 3 Potatoes (Aloo) , halved (optional) For the paste
- 3 Cloves (Laung)
- 8 cloves Garlic
- 1 inch Ginger
- 4 Onions , chopped
- 3 Tomato , chopped Spice powders
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 2 teaspoon Lemon juice
- Salt , to taste To marinate the mutton
- 750 grams Mutton
- 1 inch Ginger , grated
- 5 cloves Garlic , grated
- 1 teaspoon Red Chilli powder
- 2 teaspoons Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 4 tablespoon Curd (Dahi / Yogurt) To temper
- 2 teaspoon Whole Black Peppercorns
- 2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Bay leaves (tej patta) , torn
- Salt , to taste
How to make Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry
We 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.
Then 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.
Heat 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.
Now add the marinated mutton and the potatoes coat it with the gravy.
Cook 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.
Serve your spicy flavorful Bengali Kosha Mangsho-Slow Cooked Mutton Curry with Lachha Paratha.
