Kosha mangsho Recipe

Cooking Directions

• STEP 1.Marinate the mutton with yogurt, turmeric powder, red chili powder, and salt. Keep aside for 30 minutes.
• STEP 2.Heat mustard oil in a pan and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add sliced onions and cook until golden brown. Add ginger-garlic paste and cook for a few minutes.
• STEP 4.Add marinated mutton and cook on high heat until the meat is browned.
• STEP 5.Reduce the heat and add spices like cumin powder, coriander powder, and garam masala.
• STEP 6.Cover and cook on low heat until the mutton is tender and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

• Marinating the mutton for at least 30 minutes helps to tenderize the meat and enhance the flavors.
• Slow cooking on low heat is essential to achieve the rich and intense flavors of kosha mangsho.
• You can adjust the spiciness of the dish by adding more or less red chili powder and garam masala.

Storage and Serving

• Kosha mangsho tastes even better the next day as the flavors develop further.
• Store the leftover kosha mangsho in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish on the stovetop or in the microwave before serving.