Kosha Mangsho | Bengali Mutton Curry
Bengali,  Dinner

Kosha Mangsho | Bengali Mutton Curry

Authentic Bengali Kosha Mangsho recipe made in a pressure cooker. Learn how to cook this scrumptious and succulent mutton curry in just four easy stages.

Kosha Mangsho | Bengali Mutton Curry

Kosha mangsho or mutton kosha is a traditional Bengali delicacy. It is a spicy mutton curry which is prepared by cooking mutton over low heat until the curry becomes thick, dark and velvety and the mutton pieces are tender. But this slow-cooking technique may take a long time. So to speed up the process, I have used a pressure cooker in this recipe.

Kosha Mangsho | Bengali Mutton Curry

There are mainly four stages of cooking this curry. In the first stage, you need to marinate the meat. In the second stage, you will have to temper whole spices, prepare the base of the curry and then cook the marinated mutton for a few minutes covered. On the third stage, you have to cook the curry for 10-15 minutes uncovered. And in the last stage, you will pressure cook until the meat is fully cooked.

Prep Time: 10 min | Cook Time: 50 min | Total Time: 1 hour

Serves: 4 people

Ingredients:

  • ½ kg mutton or lamb, I have used chaap or ribs
  • 1 bay leaf
  • 1 whole dry red chilli
  • 8-10 black peppercorn
  • 4 cloves
  • 1-inch cinnamon stick
  • 4 green cardamom
  • 1 black cardamom
  • 2 medium-sized onions, thinly sliced
  • ½ tsp sugar
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1+1/4 cup water
  • 2 tsp tea leaves
  • ¼ cup mustard oil

For marinating:

  • 1 cup yoghurt
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tbsp mustard oil

Cooking Directions:

Stage 1:

To marinate the mutton, take a medium-sized bowl, add mutton pieces, yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder and mustard oil. Mix everything nicely. Cover with a lid and keep it in the refrigerator. Marinate overnight or at least 8 hours.

Stage 2:

To make kosha mangsho, take a pressure cooker and pour mustard oil. Heat it over a high flame. Once the oil is hot and has started releasing smoke, lower the flame to medium. Add bay leaf, dry red chilli, black peppercorns, cloves, cinnamon, green cardamom and black cardamom. Fry for a few seconds until they are fragrant.

Then add onions and sugar. Continue to cook on a medium flame for 7-8 minutes or until the onions are light brown in colour. The sugar helps in caramelizing the onions.

Add ginger and garlic paste. Cook for 5 minutes.

Kosha Mangsho | Bengali Mutton Curry

Add marinated mutton, red chilli powder and coriander powder. Combine everything together. Cook for 2 minutes.

Then add salt and give it a quick mix. Lower the flame and cover the pressure cooker with a bowl that is filled with water ( more than 1 cup). By doing this, water in the bowl will get heated up and we will use this hot water later on in the recipe. We are saving both time and money by following this cooking process. But you can also cover it with a lid if you like. Cook for 5-7 minutes.

Stage 3:

Kosha Mangsho | Bengali Mutton Curry

Remove the bowl and keep it aside. Check if the mutton has released water. If so, then increase the flame to medium-high and cook for another 10-15 minutes while stirring frequently.

In a saucepan, pour ¼ cup water and bring it to a boil. Add tea leaves and turn the flame off. Strain and keep aside.

Kosha Mangsho | Bengali Mutton Curry

Once all the water has evaporated and oil has started releasing from the mutton, pour the tea water, 1 cup hot water and garam masala into the cooker. Mix well.

Stage 4:

Pressure cook for 1-2 whistles. After the first whistle, lower the flame and continue to cook until the mutton has fully cooked. This totally depends upon the quality of the mutton. If the quality is good then it will cook after 1 or 2 whistles, and if not, then you may have to cook for a few more whistles.

Kosha Mangsho | Bengali Mutton Curry

Once done, turn the heat off and release the pressure. Pour kosha mangsho into the serving bowl and garnish with coriander leaves. Serve hot with luchi (poori) or steamed rice.

Kosha Mangsho | Bengali Mutton Curry

Learn how to cook this scrumptious and succulent mutton curry in a pressure cooker.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: bengali food, mutton curry, pressure cooker recipe
Servings: 4 people

Equipment

  • Pressure Cooker

Ingredients

  • ½ kg mutton or lamb
  • 1 bay leaf
  • 1 whole dry red chilli
  • 8-10 black peppercorn
  • 4 cloves
  • 1- inch cinnamon stick
  • 4 green cardamom
  • 1 black cardamom
  • 2 medium-sized onions thinly sliced
  • ½ tsp sugar
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 +1/4 cup water
  • 2 tsp tea leaves
  • ¼ cup mustard oil

For marinating:

  • 1 cup yoghurt
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tbsp mustard oil

Instructions

  • In a bowl, add mutton, yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder and mustard oil. Mix well. Cover with a lid and keep it in the refrigerator. Marinate overnight or at least 8 hours.
  • In a pressure cooker, heat mustard oil over a high flame. Once the oil is hot, lower the flame to medium. Add bay leaf, dry red chilli, black peppercorns, cloves, cinnamon, green cardamom and black cardamom. Fry for a few seconds until they are fragrant.
  • Add onions and sugar. Cook for 7-8 minutes or until the onions are light brown in colour. The sugar helps in caramelizing the onions. Add ginger and garlic paste. Cook for 5 minutes.
  • Add marinated mutton, red chilli powder and coriander powder. Mix everything together. Cook for 2 minutes.
  • Then add salt and give it a quick mix. Lower the flame and cover the pressure cooker with a bowl that is filled with water ( more than 1 cup). Cook for 5-7 minutes.
  • Check if the mutton has released water. If so, then increase the flame to medium-high and cook for another 10-15 minutes while stirring frequently.
  • In a saucepan, bring 1/4th cup water to a boil and then add tea leaves. Strain and keep aside.
  • Once all the water has evaporated and oil has started releasing from the mutton, pour the tea water, 1 cup hot water and garam masala into the cooker. Mix well.
  • Pressure cook for 1-2 whistles or until the mutton has fully cooked.
  • Garnish kosha mangsho with coriander leaves. Serve hot with luchi (pooror steamed rice.

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

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