Kosha Mangsho Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add the marinated mutton and cook on high heat until it changes color. Then, reduce the heat and cook covered for about 1-2 hours or until the mutton is tender.
• STEP 5.In a separate pan, heat ghee and add cumin seeds. Once they splutter, add chopped tomatoes and cook until they turn mushy.
• STEP 6.Add the tomato mixture to the cooked mutton and mix well. Cook for another 10-15 minutes until the flavors blend together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or Indian breads.

Cooking Tips

• Marinating the mutton for a longer time enhances the flavors and makes it more tender.
• Slow-cooking the mutton on low heat helps in achieving a rich and flavorful gravy.
• Adjust the spice levels according to your preference by adding more or less red chili powder.

Storage and Serving

• Kosha Mangsho can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish on the stovetop or in the microwave before serving.
• Serve Kosha Mangsho with steamed rice, pulao, or Indian breads like roti or paratha.