Name: How to make Kosha Mangsho-Bengali Mutton Curry
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 1 kg Mutton; 2 inch cinnamon stick; 6 green cardamom; 6 cloves; 2 tbsp. ginger garlic paste + 3 green chillies paste; 1/2 tsp. Garam Masala Powder; 1 tbsp. Mustard Oil; 5 tbsp. plain unsweetened yogurt; 1/2 tsp. turmeric powder; 1/2 tsp. cumin powder; 1 tsp. Coriander powder; 1 tsp. Red chilli powder; 1/2 tsp. Sugar; 3 large onions (sliced thin); 3 tbsp. oil; 1 tbsp. ghee; 1 inch cinnamon stick; 3 green cardamom; 1 bay leaf; Salt (to taste); Water (as required)

Instructions

Use mutton with bone. The curry tastes better.

Making Fresh Garam Masala

In a grinder jar add cinnamon sticks, green cardamom and cloves.
Grind to a fine powder and set aside

Marination

Add ginger garlic/green chilli paste, yogurt and 1/2 tsp. of the fresh garam masala powder.

Add mustard oil
Mix well and let this marinate for 2 hrs at least in the refrigerator
If you can marinate this overnight it’s going to taste even better

Making the curry

A heavy bottomed pot is best for slowly cooking the mutton
Add normal oil or mustard oil to the pot set on medium heat
Add a 1 inch cinnamon stick, green cardamoms and 1 bay leaf to the pot

Add sliced onions and 1/2 tsp. of sugar
Stir fry the onions till slightly brown in color. This should take ~5 min
Add turmeric powder, cumin powder, coriander powder and red chilli powder

Stir fry for another 30 sec
Add the marinated mutton
Give it a stir and add salt to taste

Stir fry the mutton well, turn down the heat and place the lid on
Let the mutton cook for 10-15 min
The mutton should ooze out water

Give it a stir and place the lid on again
Cook till all the liquid has evaporated
Add 2 cups of hot water and place the lid on

Cook the mutton for 45 min to 1 hr on low heat
Check if the meat is tender. If it’s not you can add some more hot water and place the lid on for some more time
Once the meat is tender, let the gravy simmer and let the gravy thicken to your liking