Bengali Kosha Mangsho Recipe – Slow Cooked Mutton Curry
Description:
Bengali Kosha Mangsho, or slow-cooked mutton curry, is a rich and flavorful Indian dish that brings together the perfect blend of spices and tender mutton pieces. This traditional Bengali recipe is known for its depth of flavor and mouth-watering aroma, making it an irresistible choice for your lunch. With marinated mutton cooked in a rich, aromatic gravy, this curry is best paired with soft Lachha Paratha or steamed rice. The slow-cooking method ensures that each piece of mutton absorbs the spices, resulting in a dish that’s truly satisfying.
Cuisine: Bengali
Course: Lunch
Diet: Non-Vegetarian
Ingredients
For the Curry:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), halved | 3 (optional) |
| Cloves (Laung) | 3 |
| Garlic, cloves | 8 |
| Ginger (1-inch piece) | 1 |
| Onions, chopped | 4 |
| Tomato, chopped | 3 |
| Garam Masala Powder | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Lemon Juice | 2 tsp |
| Salt | To taste |
For Marinating the Mutton:
| Ingredient | Quantity |
|---|---|
| Mutton, cut into pieces | 750 grams |
| Ginger (grated) | 1-inch piece |
| Garlic (grated) | 5 cloves |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder (Haldi) | 2 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Curd (Dahi/Yogurt) | 4 tbsp |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Whole Black Peppercorns | 2 tsp |
| Mustard Seeds (Rai/Kadugu) | 2 tsp |
| Cinnamon Stick (Dalchini) | 1 stick |
| Cardamom (Elaichi) Pods | 2 pods |
| Bay Leaves (Tej Patta) | 1 leaf (torn) |
| Salt | To taste |
Preparation Time
Prep Time: 2 hours (for marination)
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Instructions
-
Marinate the Mutton:
- Begin by marinating the mutton. In a bowl, combine the mutton pieces with grated ginger and garlic. Add the red chilli powder, turmeric powder, coriander powder, cumin powder, and yogurt.
- Mix well to ensure all the mutton pieces are evenly coated with the spices and yogurt.
- Allow the mutton to marinate for about 2 hours, allowing the flavors to infuse into the meat.
-
Prepare the Onion-Tomato Paste:
- While the mutton is marinating, heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Next, add the chopped tomatoes and cook until they soften and release their juices.
- Once the onions and tomatoes are cooked through, add the garam masala powder, coriander powder, red chilli powder, and cumin powder. Stir to mix well.
- Remove the pan from heat and allow the mixture to cool. Once cooled, blend it into a smooth paste using a blender or food processor.
-
Temper the Spices:
- Heat a pressure cooker and add a little mustard oil. Once the oil is hot, add the whole black peppercorns, mustard seeds, cinnamon stick, cardamom pods, and torn bay leaf.
- Let the spices crackle for a few seconds to release their flavors. Be careful not to burn them.
-
Cook the Curry:
- Add the onion-tomato paste into the pressure cooker, stirring it in with the tempered spices. Fry this mixture for about 5 minutes until the oil begins to separate from the masala and it turns fragrant.
- Add the marinated mutton pieces and the halved potatoes. Stir well to coat the mutton and potatoes with the aromatic gravy.
- Pour in 1 cup of water to adjust the consistency of the curry. Stir once more, ensuring everything is well-mixed.
-
Pressure Cook the Mutton:
- Close the lid of the pressure cooker and cook the curry on low heat for about 5 whistles. After the cooking time, allow the pressure to release naturally before opening the cooker.
-
Final Touches:
- Once the pressure has released, open the cooker and check the consistency of the gravy. If needed, simmer for a few more minutes to reduce the gravy to your desired thickness.
- Garnish with freshly chopped coriander leaves for a burst of freshness and color.
-
Serving Suggestion:
- Serve your Bengali Kosha Mangsho – Slow Cooked Mutton Curry hot with fluffy Lachha Paratha, steamed rice, or naan for an authentic Bengali feast!
Tips for the Best Bengali Kosha Mangsho:
- Slow Cooking: The key to this dish lies in the slow cooking process, which helps the mutton absorb all the spices and results in tender, juicy pieces of meat.
- Marinate Well: Ensure the mutton is marinated long enough for the spices to infuse. You can marinate it overnight for an even deeper flavor.
- Mustard Oil: Mustard oil is a quintessential ingredient in Bengali cooking. It imparts a unique, sharp flavor to the dish. If you don’t have it, you can use vegetable oil, but the taste may differ.
- Adjust Spices: Adjust the amount of red chilli powder based on your heat preference. Bengali dishes typically have a mild spice level, but you can add extra heat if desired.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sodium | 620 mg |
| Cholesterol | 75 mg |
This Bengali Kosha Mangsho is the perfect comfort food for special occasions or a weekend feast. With its rich spices and tender mutton, it’s sure to become a favorite in your culinary repertoire! Enjoy the authentic flavors of Bengali cuisine with this easy-to-follow recipe.
