Kosha Mangsho | Bengali Mutton Kasha
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 People
Ingredients
  • Mutton: 1 Kg with fat (preferably Rewazi Khashi)
  • Onion Paste: 3-4 (big size)
  • Garlic Paste: 3 tbsp.
  • Ginger Paste: 1.5 tbsp.
  • Tomato: 2 (Pureed)
  • Sour Curd: 150 g.
  • Cumin Powder: 2 Tsp.
  • Coriander Powder: 3 Tsp.
  • Bengali Garam Masala Powder: 2 Tsp.
  • Asafoetida / Hing: ½ Tsp.
  • Red Chili Powder: 2 Tsp.
  • Kashmiri Chili Powder: 1 Tsp.
  • Turmeric Powder: 3 Tsp.
  • Sugar: 1 Tbsp.
  • Bay Leave: 2
  • Dry Red Chili: 2
  • Mustered Oil: 3 Tbsp.
  • Ghee / Clarified Butter: 1 Tbsp.
Instructions
  1. Wash Mutton pieces thoroughly and pat dry them.%Steb by step Kosha Mangsho recipe
  2. Now marinate Mutton pieces with Curd, 1 tsp each of Turmeric Powder, Cumin Powder, Coriander Powder and Garam Masala Powder, Salt, ½ Tbsp. Sugar and 1 Tbsp. Mustard oil for around 6-8 hours.
  3. Take 2 Tbsp. of Mustard oil in a deep bottom pan and heat the oil sufficiently.
  4. Temper the oil with Bay leaves, Dry Red Chillies and Hing and then add ½ Tbsp. of Sugar and cook till the sugar dissolve turned brownish in color.
  5. Now Add Onion paste and cook until the onion turns brownish in color.
  6. Now add Ginger and garlic paste and tomato puree and cook for another 4-5 minute in medium flame until oil separates.
  7. Add rest of the Turmeric Powder, Cumin Powder, Coriander Powder and Garam Masala Powder and chili powders and cook for one more minute.
  8. Separate Mutton pieces from the Marinade mix and add them to the spice mix and start cooking in medium flame.
  9. Next step is known as “Koshano” in Bengali which means cooking on high flame without adding water and it requires frequent mixing.
  10. Cook for at least 4-7 minutes in high flame and stir frequently.
  11. Now add the Marinade mix (which is actually curd mixed with spices) to the mutton and cook on medium flame and stir frequently until the oil separates.
  12. Check the gravy for Salt and other spices and if require adjust spices accordingly.
  13. Transfer the meat along with the spice mix to a pressure cooker and add 3 cups of boiling water to it; cover the cooker with the lid and put the weight on.
  14. Cook on medium flame until 4 whistles come and then switch the flame off.
  15. Wait until the pressure comes down and then open the cooker and again put the cooker on flame but without cover.
  16. Add Ghee and if required adjust water and cook for another 1-2 minutes and switch the flame off.
  17. Kosha Mangsho is Ready to Serve....
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2014/11/kosha-mangsho-html/