Kosha Mangsho (Bengali style Mutton Curry)
Kosha Mangsho (Bengali style Mutton Curry)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, kosha mangsho (bengali style mutton curry). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Kosha Mangsho (Bengali style Mutton Curry) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Kosha Mangsho (Bengali style Mutton Curry) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook kosha mangsho (bengali style mutton curry) using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Kosha Mangsho (Bengali style Mutton Curry):
  1. Prepare 500 gms Mutton cubes
  2. Get 1/2 cup yoghurt
  3. Prepare to taste salt
  4. Prepare 3 tbsp. mustard oil
  5. Get 2 bay leaves
  6. Take 1 " cinnamon stick
  7. Get 2-3 cardamoms
  8. Take 4-5 cloves
  9. Make ready 2 onions, chopped
  10. Prepare 1 tsp. sugar
  11. Prepare 1/2 tsp. turmeric powder
  12. Make ready 1 tbsp. ginger-garlic paste
  13. Prepare 1 tsp. chilli powder
  14. Prepare 1 tbsp. coriander-cumin powder
  15. Prepare 1 tsp. garam masala powder
  16. Take 1 tsp. coriander leaves, chopped
Instructions to make Kosha Mangsho (Bengali style Mutton Curry):
  1. Marinate the mutton with yoghurt and salt. Keep aside. Heat oil and temper with bay leaves, cinnamon, cardamoms and cloves. Add the onions and the sugar. Saute till light brown.
  2. Add the ginger-garlic paste, chilli powder, coriander-cumin powder and turmeric powder mixed with a little water. Fry till oil separates.
  3. Then add the marinated mutton and cook till dry. Add 1 & 1/2 cups water and pressure cook for 20-25 minutes on low flame after the first whistle.
  4. Cook further and reduce the gravy to a thick consistency. Add garam masala powder and coriander leaves and mix well. Serve hot either with plain steamed rice, poori or naan/chapati.

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