Kosha Mangsho (Slow-Cooked Bengali Mutton Curry) Recipe

About this recipe

A rich, flavorful mutton curry slow-cooked with aromatic spices and mustard oil, perfect for a hearty lunch in West Bengal.

Ingredients

• 250 g Mutton
• Pcs Epi Yogurt Mango
• 150 Gms Cloves
• 500 ml Water
• 200 ml Mustard Oil
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 50 g Cumin Powder
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 500 G Sugar
• 10G Salt

Instructions

1. Step 1: Heat mustard oil in a heavy-bottomed pan until it starts to smoke slightly. Reduce the heat and add bay leaves, cinnamon, cloves, and cardamom. Sauté for 30 seconds until aromatic.
2. Step 2: Add the sliced onions and fry on medium heat until golden brown. Add the ginger and garlic paste, and sauté for another 2 minutes.
3. Step 3: Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir and cook for 1 minute to release the spices' aroma.
4. Step 4: Add the mutton pieces and stir well to coat them in the spice mixture. Cook on medium heat for 10 minutes, stirring occasionally, until the meat is browned.
5. Step 5: Add yogurt, green chilies, and sugar. Mix well and cook for another 5 minutes, allowing the yogurt to blend into the curry.
6. Step 6: Pour in water and add salt to taste. Cover and cook on low heat for 30-35 minutes, stirring occasionally, until the mutton is tender and the curry is rich.
7. Step 7: Sprinkle garam masala powder, mix well, and simmer for 2 minutes before turning off the heat.
8. Step 8: Serve hot with steamed rice or luchis (deep-fried Bengali flatbreads).