Kosha mangsho (bengali style mutton recipe)

Cooking Directions

• STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• 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 the marinated mutton and cook on high heat until the meat is browned.
• STEP 4.Reduce the heat and add tomato puree, cumin powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
• STEP 5.Add water, cover the pan, and simmer until the mutton is tender and the gravy thickens.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Marinating the mutton for at least 2 hours or overnight will enhance the flavor.
• Slow cooking the mutton on low heat will result in tender and juicy meat.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• You can also add a pinch of sugar to balance the flavors.

Storage and Serving

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