Bengali Style Kosha Mangsho Recipe – Spicy Mutton Curry
This Bengali-style Kosha Mangsho is a rich, spicy, and comforting mutton curry that bursts with bold flavors. A quintessential dish in Bengali cuisine, this recipe is perfect for a hearty weekend meal. Serve it with traditional Bengali Luchi (fluffy fried bread) or steamed rice for an authentic experience that showcases the robust, earthy spices that characterize this dish.
Ingredients
| Ingredients | Quantity |
|---|---|
| Mutton, cut into pieces | 250 grams |
| Mustard oil | 2 tablespoons |
| Cardamom (Elaichi) Pods/Seeds | 1 pod |
| Cinnamon Stick (Dalchini) | 1 small piece |
| Cloves (Laung) | 2 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Onion, finely chopped | 1 medium |
| Ginger-Garlic Paste | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Fresh Coriander (Dhania) Leaves | A few sprigs, for garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Iron | 3 mg |
| Vitamin C | 5 mg |
Instructions
-
Heat the Oil
In a pressure cooker, heat the mustard oil on medium-high until it begins to shimmer, allowing the oil to reach the correct temperature for aromatic cooking. -
Add Whole Spices
Add the cumin seeds and let them sizzle and release their aroma. Add cardamom pods, cinnamon stick, and cloves, and cook for a few seconds until fragrant. -
Sauté Onions
Add the finely chopped onions to the pot, stirring occasionally. Sauté until the onions turn golden brown and soft, about 5 minutes. -
Incorporate Ginger-Garlic Paste
Add the ginger-garlic paste and cook for another 1-2 minutes, stirring constantly to ensure it doesn’t stick. Continue until the raw aroma dissipates. -
Spice It Up
Add the red chili powder, salt, and turmeric powder, mixing thoroughly to coat the onions and spices evenly. -
Add the Mutton
Incorporate the mutton pieces, stirring well to coat them with the spice mixture. Allow the meat to brown slightly, intensifying the flavors and sealing in the juices. -
Add the Curd
Gently fold in the curd, mixing it well with the mutton and spices. The curd will add a creamy texture and help tenderize the meat. -
Pressure Cook
Pour in 1 cup of water, stir, and seal the lid of the pressure cooker. Cook on medium heat for about 10 minutes or until you hear four whistles. -
Check for Doneness
After releasing the pressure, open the lid and check if the mutton is tender. If it requires further cooking, seal the lid and cook for an additional 1-2 whistles. -
Thicken the Gravy
Once the mutton is cooked, reduce the heat to low and simmer uncovered. Stir frequently until the gravy thickens, roughly 5 minutes. This step will ensure a rich, thick sauce that clings to the meat. -
Garnish and Serve
Transfer the Kosha Mangsho to a serving bowl and garnish with freshly chopped coriander leaves. This dish pairs wonderfully with Bengali Luchi or steamed rice for an indulgent, flavorful meal.
Tips for the Perfect Kosha Mangsho
- Mustard Oil: Mustard oil provides an authentic flavor and is commonly used in Bengali cooking. If unavailable, substitute with another high-heat oil but expect a slight flavor variation.
- Tender Meat: Cooking time may vary depending on the mutton’s cut and quality. Always check for tenderness and adjust cooking time if necessary.
- Spice Level: Adjust the red chili powder to suit your spice tolerance. This dish is traditionally bold and spicy, so don’t be afraid to bring the heat!
This Bengali Kosha Mangsho recipe is bound to become a favorite, offering a deliciously intense combination of spices and textures that exemplify the best of Bengali cuisine.
