Bengali Kosha Mangsho Recipe: Slow Cooked Mutton Curry
Introduction
Dive into the rich culinary heritage of Bengal with the exquisite Bengali Kosha Mangsho, a slow-cooked mutton curry that beautifully marries spices and tender meat to create a dish that tantalizes the taste buds. Traditionally enjoyed during festive occasions, this recipe transforms humble ingredients into a symphony of flavors, making it perfect for a special lunch or dinner. The slow cooking process ensures that every morsel of mutton is infused with the aromatic spices, resulting in a hearty dish that pairs wonderfully with Lachha Paratha or steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – halved (optional) | 3 |
| Whole Cloves (Laung) | 3 |
| Garlic | 8 cloves |
| Ginger | 1 inch |
| Onions – chopped | 4 |
| Tomatoes – chopped | 3 |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
| Mutton | 750 grams |
| Ginger – grated | 1 inch |
| Garlic – grated | 5 cloves |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 4 tablespoons |
| Whole Black Peppercorns | 2 teaspoons |
| Mustard Seeds | 2 teaspoons |
| Cinnamon Stick (Dalchini) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Bay Leaves (Tej Patta) – torn | 1 |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 35g |
| Carbohydrates | 25g |
| Dietary Fiber | 5g |
| Total Fat | 20g |
| Saturated Fat | 7g |
| Sodium | 300mg |
Preparation Time
- Prep Time: 140 minutes (including marination)
- Cook Time: 45 minutes
- Total Time: 185 minutes
Servings
- Serves: 4
Instructions
Step 1: Marinate the Mutton
Begin your culinary adventure by marinating the mutton. In a mixing bowl, combine the mutton pieces with a paste made from the grated ginger and garlic. Add in the yogurt along with the coriander, cumin, red chili, and turmeric powders. Mix thoroughly until the mutton is evenly coated with this fragrant spice mixture. Once mixed, allow the mutton to rest for at least two hours, preferably in the refrigerator, to absorb all the flavors.
Step 2: Prepare the Onion-Tomato Base
While the mutton is marinating, heat a pan over medium heat and add a generous amount of mustard oil. Once the oil is hot, sauté the chopped onions until they turn golden brown, followed by the chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate from the mixture. Once cooked, remove the pan from heat and allow the mixture to cool slightly before blending it into a smooth paste using a blender.
Step 3: Temper the Spices
In a pressure cooker, heat some oil and temper it with the whole black peppercorns, cinnamon stick, torn bay leaf, cardamom pods, and a pinch of sugar to balance the flavors. Sauté the spices until they release their aromatic fragrance, about a minute.
Step 4: Combine and Cook
Add the prepared onion-tomato paste into the pressure cooker along with the garam masala, coriander, cumin, and remaining spice powders. Fry this mixture for about five minutes, stirring continuously to ensure it doesn’t stick to the bottom.
Next, introduce the marinated mutton and the halved potatoes (if using) into the pot, stirring well to coat the meat and potatoes with the rich, spiced gravy. Pour in about one cup of water to assist in the cooking process, then cover the pressure cooker.
Step 5: Pressure Cook the Mutton
Cook the mutton on low heat for approximately five whistles, allowing the steam to build up and cook the meat until it is tender. Once the cooking time is complete, let the pressure release naturally before opening the cooker.
Step 6: Garnish and Serve
After opening the lid, check the consistency of the curry; it should be thick and luscious. Garnish with freshly chopped coriander leaves to add a burst of color and flavor. Serve your Bengali Kosha Mangsho hot, accompanied by Lachha Paratha, steamed rice, or even fresh naan to soak up the delicious gravy.
Conclusion
Enjoy the bold flavors of this Bengali classic, perfect for sharing with family and friends. The slow-cooked mutton in aromatic spices creates a dish that not only fills the stomach but also warms the heart. Whether it’s a festive occasion or a cozy family dinner, Bengali Kosha Mangsho will surely become a beloved staple in your kitchen.
