How to Make Any-night-of-the-week Kosha Mangsho (Bengali style Mutton Curry)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kosha mangsho (bengali style mutton curry). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kosha Mangsho (Bengali style Mutton Curry) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Kosha Mangsho (Bengali style Mutton Curry) is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have kosha mangsho (bengali style mutton curry) using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Kosha Mangsho (Bengali style Mutton Curry):

1. Prepare 500 gms Mutton cubes
2. Get 1/2 cup yoghurt
3. Get to taste salt
4. Take 3 tbsp. mustard oil
5. Make ready 2 bay leaves
6. Make ready 1 " cinnamon stick
7. Make ready 2-3 cardamoms
8. Get 4-5 cloves
9. Prepare 2 onions, chopped
10. Prepare 1 tsp. sugar
11. Prepare 1/2 tsp. turmeric powder
12. Prepare 1 tbsp. ginger-garlic paste
13. Make ready 1 tsp. chilli powder
14. Take 1 tbsp. coriander-cumin powder
15. Make ready 1 tsp. garam masala powder
16. Prepare 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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