Bengali Style Kosha Mangsho Recipe- Spicy Mutton Curry
A high protein Bengali Recipes recipe with mutton - cut into pieces, tablespoons mustard oil, cardamom (elaichi) pods/seeds. Ready in 30 min, serves 3.
Curated byAnanya Chatterjee🇮🇳
Instructions
13 steps- 1
To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter
tablespoons mustard oil(2)cumin seeds (jeera)(1/2 teaspoon) - 2
Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft
cardamom (elaichi) pods/seeds(1)cinnamon stick (dalchini)(1)cloves (laung)(2)onion - finely chopped(1) - 3
Next add ginger garlic paste and sauté till the raw smell goes
teaspoons ginger garlic paste(2) - 4
Add red chilli powder, salt and turmeric powder and mix well
red chilli powder(1 teaspoon)salt - to tasteturmeric powder (haldi)(1/2 teaspoon) - 5
Add the mutton pieces and stir well with the masalas
mutton - cut into pieces(250 grams) - 6
Next add the curd and gently mix
curd (dahi / yogurt)(1/2 cup) - 7
Now add 1 cup water and close the lid
- 8
Pressure cook for 10 minutes or 4 whistles
- 9
Check whether the mutton is cooked and soft
mutton - cut into pieces(250 grams) - 10
Pressure cook for some more time if not
- 11
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
- 12
Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds
cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) leaves - few sprigs - 13
Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner
Rate this recipe
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Bengali Style Kosha Mangsho Recipe- Spicy Mutton Curry
A high protein Bengali Recipes recipe with mutton - cut into pieces, tablespoons mustard oil, cardamom (elaichi) pods/seeds. Ready in 30 min, serves 3.
Curated byAnanya Chatterjee🇮🇳
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Directions
13 steps- 1
To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter
tablespoons mustard oil(2)cumin seeds (jeera)(1/2 teaspoon) - 2
Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft
cardamom (elaichi) pods/seeds(1)cinnamon stick (dalchini)(1)cloves (laung)(2)onion - finely chopped(1) - 3
Next add ginger garlic paste and sauté till the raw smell goes
teaspoons ginger garlic paste(2) - 4
Add red chilli powder, salt and turmeric powder and mix well
red chilli powder(1 teaspoon)salt - to tasteturmeric powder (haldi)(1/2 teaspoon) - 5
Add the mutton pieces and stir well with the masalas
mutton - cut into pieces(250 grams) - 6
Next add the curd and gently mix
curd (dahi / yogurt)(1/2 cup) - 7
Now add 1 cup water and close the lid
- 8
Pressure cook for 10 minutes or 4 whistles
- 9
Check whether the mutton is cooked and soft
mutton - cut into pieces(250 grams) - 10
Pressure cook for some more time if not
- 11
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
- 12
Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds
cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) leaves - few sprigs - 13
Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner
Rate this recipe
