Kosha Mangsho | Bengali Mutton Curry
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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

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.