Kosha Mangsho | Bengali Mutton Curry
Learn how to cook this scrumptious and succulent mutton curry in a pressure cooker.
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
- Salt to taste
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.