Bengali Style Kosha Mangsho Recipe- Spicy Mutton Curry
Kosha Mangsho is a spicy and delicious Mutton curry from Bengal. It is one of the most popular recipes in Bengali cuisine and is known for its great flavour and taste. There are different ways in making this recipes, this is the closest that we have adopted and you can serve it along with Bengali Luchi and salad by the side.
Kosha Mangsho is a spicy and delicious Mutton curry from Bengal. It is one of the most popular recipes in Bengali cuisine and is known for its great flavour and taste. Here I am sharing the recipe of Kosha Mangsho that can be cooked at home in a pressure cooker., which makes the dish even more easy.
Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner.
If you like this recipe, you can also try other Bengali recipes such as
10 M
20 M
30 M
3 Servings
Ingredients
- 250 grams Mutton , cut into pieces
- 2 tablespoons Mustard oil
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Onion , finely chopped
- 2 teaspoons Ginger Garlic Paste
- 1 teaspoon Red Chilli powder
- Salt , to taste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 cup Curd (Dahi / Yogurt)
- Coriander (Dhania) Leaves , Few sprigs, chopped
How to make Bengali Style Kosha Mangsho Recipe- Spicy Mutton Curry
To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter.
Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft.
Next add ginger garlic paste and sauté till the raw smell goes.
Add red chilli powder, salt and turmeric powder and mix well.
Add the mutton pieces and stir well with the masalas. Next add the curd and gently mix.
Now add 1 cup water and close the lid. Pressure cook for 10 minutes or 4 whistles.
Check whether the mutton is cooked and soft. Pressure cook for some more time if not.
Remove 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.
Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds.
Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner.
