A supremely decadent and rich Bengali mutton dish is the kosha mangsho. The term ‘kosha’ in the name refers to the process of cooking the mangsho, which means meat. The mutton dish boasts of traditional Bengali cooking ingredients like mustard oil, garam masala, and the quintessential boiled potato. Best served with hot luchis, this mutton dish is a sure shot show stealer. Here’s a hassle-free and simple recipe to whip cook up some kosha mangsho this weekend.
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Print Recipe Kosha Mangsho Recipe
Heat mustard oil in pressure cooker and then add in the sliced onions along with sugar and salt to make the onions turn golden yellow fast. Also add in the whole garam masala along with the whole dry red chilies and black pepper powder.
When the onions have browned nicely, make a paste of the green chilies, ginger and garlic. Add this in and cook for 4-5 minutes. Set aside to cool.
Now add in more oil and fry the potato halves for a minute.
Next add in the marinated mutton and mix in.
Once the fried onion mixture has cooled down, make a fine paste and add it to the mutton along with the pureed tomato and garam masala powder. Add rest of the turmeric powder and red chili powder and mix well. Cook well for 10-15 minutes on medium high heat.
Add in two cups of water and pressure cook for 3-4 whistles on high flame till completely cooked.
Check for salt and sugar. Now on low flame cook the mutton till all the water has evaporated, approximately 15- 20 minutes.