Kosa mangsho/bengali spicy mutton curry Recipe

Recipe By Slurrp

Kosa mangsho is a traditional Bengali spicy mutton curry. The dish is known for its rich and flavorful gravy, which is made with a blend of aromatic spices and slow-cooked mutton. The tender mutton pieces are cooked until they are melt-in-your-mouth tender and the gravy is thick and luscious. It is best enjoyed with steamed rice or roti.

4.2
21 Rating -
Rate
Non Vegdiet
40minstotal
40minsCook
40m.total
40m.Cook
Kosa mangsho/bengali spicy mutton curry
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Ingredients for Kosa mangsho/bengali spicy mutton curry Recipe

  • 100 gram Mutton, Cut Into Pieces
  • 1/10 cup Yogurt
  • 1/5 tablespoon Ginger Garlic Paste
  • 1/10 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.40 tablespoon Oil
  • 1/2 stick Namon
  • 0.90 Damom Pods
  • 0.90 Ves
  • 0.40 Onions, Finely Chopped
  • 1/10 cup Tomato Puree
  • 1/5 teaspoon Cumin Powder
  • 1/5 teaspoon Coriander Powder
  • 1/10 teaspoon Garam Masala
  • as needed Fresh Coriander Leaves For Garnishing

Directions: Kosa Mangsho/bengali Spicy Mutton Curry Recipe

Cooking Directions

  • STEP 1.Marinate the mutton pieces 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 pressure cooker and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
  • STEP 3.Add chopped onions and cook until they turn golden brown.
  • STEP 4.Add the marinated mutton and cook until it changes color.
  • STEP 5.Add tomato puree, cumin powder, coriander powder, and garam masala. Mix well.
  • STEP 6.Add water and pressure cook for about 4-5 whistles or until the mutton is tender.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Marinating the mutton for a longer time enhances the flavor and makes it more tender.
  • You can adjust the spice level according to your taste.
  • If you don't have a pressure cooker, you can cook the mutton in a heavy-bottomed pan on low heat until tender.

Storage and Serving

  • Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve hot with steamed rice or roti for a delicious meal.
Nutrition
value
465
calories per serving
31 g Fat26 g Protein17 g Carbs6 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    26g
  • Carbs
    17g
  • Fiber
    6g

MacroNutrients

  • Carbs
    17g
  • Protein
    26g
  • Fiber
    6g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    5mg
  • Vitamin A
    3138mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    34mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    < 1mg
  • Phosphorus
    279mg
  • Selenium
    5mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp