Kosha Kashir Mangsho/Bengali Mutton Curry Recipe

Recipe By Slurrp

Bengali’s just love to eat and relish each bite. Most of their non- veg preparations are se very unique ways of preparation. One such quintessential Bengali dish is Kosha Mangsho, a mutton curry that has been slow for hours to get that rich texture. The trick lies in a good marination. Unlike the other mutton curry this one is without potatoes. Kosha is much similar to bhuna so this so called bhuna style mutton pairs best with some misti pulao or luchi.  The mutton is cooked in mustard oil and the dark-brown gravy once it leaves the oil is absolutely delectable. Kosha Manghso is a dish of patience and love. This mutton preparation is perfect Sunday afternoon family dish.

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Kosha Kashir Mangsho/Bengali Mutton Curry
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Ingredients for Kosha Kashir Mangsho/Bengali Mutton Curry Recipe

  • 500 gram Mutton
  • 2 Onion large finely sliced Nos
  • 2 tablespoon Ginger garlic paste
  • 2 Potato cut into half Nos
  • 1 cup Tomato puree
  • 2 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Hot red chilli powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 0.33 teaspoon Sugar
  • As required Salt
  • 1/2 cup Oil

Directions: Kosha Kashir Mangsho/bengali Mutton Curry Recipe

Steps to prepare

  • STEP 1.Step 1- In a bowl take the curry cut 500 gm mutton pieces. Add all the all dry spices and a cup of curd along with some ginger garlic paste and keep it aside for marination for 2 hours.

step 2

  • STEP 1.leave to marinate for 30 to 40 minutes. preheat a pressure cooker and add ¼ cup of oil. Allow the oil to get hot.

Cooking directions

  • STEP 1.Step 1- In a big deep bottom pan, add mustard oil and let it hear for some time
  • STEP 2.step 2- Then add the bayleaves and other whole garam masala and cook for a minute. Then add the onions and fry them for some time till golden brown
  • STEP 3.Step-3 Then add the ginger garlic paste and cook for another 5-7 minutes. Keep the flame low and add the dry spices.
  • STEP 4.Step 4- Cook all the spices for some more time till the oil separates. Now add the marinated mutton and keep mixing it at regular intervals in low flame.
  • STEP 5.Step 5- Add some more yogurt and green chilli. At this stage add the salt and little sugar. Mix all and keep frying in medium to high heat. Once the water is dry lower the flame.
  • STEP 6.Step 6-Now keep drizzling water at intervals and keep mixing. Don't leave it unattended. Keep doing the process till the meat is well cooked.

Storage and serving method

  • STEP 1.Serve it hot with some misti pulao or luchi

step 5

  • STEP 1.add 2 potatoes cut in half. Add 2 cups of warm water and mix all the ingredients together well. Check for salt and add if required.

step 6

  • STEP 1.cover and pressure cook for 6 to 7 whistles. Turn off the heat and once the pressure has released, open and check the curry. The mutton will be cooked tender.

step 7

  • STEP 1.serve hot with roti paratha or steamed rice.
Nutrition
value
2966
calories per serving
239 g Fat99 g Protein98 g Carbs37 g FiberOther

Current Totals

  • Fat
    239g
  • Protein
    99g
  • Carbs
    98g
  • Fiber
    37g

MacroNutrients

  • Carbs
    98g
  • Protein
    99g
  • Fiber
    37g

Fats

  • Fat
    239g

Vitamins & Minerals

  • Calcium
    333mg
  • Iron
    21mg
  • Vitamin A
    19710mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    2mg
  • Vitamin B3
    33mg
  • Vitamin B6
    2mg
  • Vitamin B9
    278mcg
  • Vitamin B12
    13mcg
  • Vitamin C
    180mg
  • Vitamin E
    24mg
  • Copper
    1mcg
  • Magnesium
    439mg
  • Manganese
    2mg
  • Phosphorus
    1124mg
  • Selenium
    18mcg
  • Zinc
    24mg
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