Kosha Mangsho - Durga Puja Traditional Recipes

Kosha Mangsho is a famous Bengali mutton curry popular for its rich taste and spiciness. Check out the Ingredients and Method of cooking Kosha Mangsho.

|| Ingredients ||

• Tender boneless mutton - 500gm, cubed small
• Yoghurt - 1 cup, plain
• Salt to taste
• Oil - 2 tbsp
• Onions - 2 medium (about 175-200gm), finely sliced
• Dalchini (Cinnamon) - 1 3-inch stick
• Laung (Cloves) - 3 to 4
• Elaichi (Cardamoms) - 5 to 6
• Red Chillies - 2, dried
• Onions - 2-3 medium-large (about 250gm) onions, ground to paste
• Ginger-Garlic paste - 2 tbsp
• Green Chillies- 2-3, chopped
• Haldi (Turmeric) - l tsp
• Dhania patta - ¼ cup, chopped

|| Method of Cooking ||

• Knead mutton with yoghurt and salt; set aside for half an hour.
• Beat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp. Remove with slotted spoon and set aside to drain.
• Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with slotted spoon; keep to one side.
• Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes.
• Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes. Lower heat to medium-high and sprinkle water to prevent sticking. Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces - this should take about 20 minutes. Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and season to taste.
• Garnish with dhania, and serve hot.

Traditional Recipes: