The irresistibly delicious, hot and spicy flavours of Bengali kosha mangsho deliver the rich and royal treat to the people who loves to explore spicy flavours. This authentic and bold Bengali style kosha mangsho recipe is a slow-cooked dish that’s perfect to spice up your weekend. To make your day special, we have brought this ultimate classic recipe to light up your mood. Follow this step-by-step guide to make a hearty Bengali feast at home.
Ingredients
- 500g of Mutton
- 2 tbsp of Ginger-garlic paste
- garam masala
- 3 large sliced onions
- ½ cup of yogurt
- 2 pureed Tomatoes
- red chili powder
- 4–5 tbsp of Mustard oil
- Salt and sugar (to taste)
- Turmeric
- Whole spices (bay leaves
- cinnamon
- cloves
- cardamom)
- coriander
- cumin
Step By Step Guide
Marinate Mutton With Spices
In the first step, you will have to mix the mutton with turmeric, red chili powder, yogurt, half tbsp of ginger-garlic paste and a pich of salt. Then let it marinate for at least 1-2 hours (or leave overnight) for an aromatic flavour.
Pan-Fry The Onions Until Golden
Following on to the next step, take a heavy-bottomed pan and heat it over a medium flame. Now, heat the mustard oil until it smokes. Next, add whole spices (bay leaves, cinnamon, cloves, cardamom) and sliced onions. Toss until they turn golden brown.
Stir In Pureed Tomatoes And Ginger-Garlic Paste And Cook
Moving on the next stage, you will now add the ginger-garlic paste and cook until the raw smell disappears. Then add pureed tomatoes and cook until the oil separates.
Toss In The Marinated Mutton Until Aromatic
Following the above steps, now add the marinated mutton to the hot pan. Combine mutton with all the ingredients, mix well and cook on medium-high heat for approximately 10-15 minutes to achieve an authentic, classic flavour.
Slowly Cooked To Perfection
In the final stage, you will have to minimize the heat and slowly cook the mutton. Stir the mutton frequently to prevent sticking, and cook semi-covered or uncovered for about 45-60 minutes until the meat is tender and the oil separates.
Finish The Process, Garnish And Serve The Dish
Once you have completed with the entire process, sprinkle coriander leaves and garam masala at the end and cook for a few more minutes. Serve hot with paratha or steamed rice. Enjoy!
