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Bengli kosha mangsho

Bengali kosha mangsho

This recipe will lead to a rich textured meat ,resulting from cooking on a slow fire for a long time.
Course Main Course
Cuisine Bengali
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 6
Author indrani

Ingredients

Ingredients

  • 1 kg mutton
  • 2 onions grated
  • 2 onions sliced
  • 8 to 10 medium garlic cloves grated
  • 2 tbsp of grated ginger
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • Whole spices (1 inch cinnamon stick,3 to 4 cloves,2 cardamoms and 1 bayleaf)
  • mustard oil 1 cup
  • 1 tbsp All spice powder
  • 1/2 cup Curd
  • 1 tomato chopped
  • 1 tbsp Green chilly paste
  • 2 tbsp red chilly paste
  • 3 to 4 green chilies
  • 3 to 4 potatoes halved

Instructions

Method

  1. Marinate the mutton pieces with turmeric,salt ,curd and 1 tbsp of mustard oil for 2 hours
  2. Add oil to the pan
  3. Fry the potatoes till goden brown
  4. Add the whole spices to temper
  5. Fry sliced onions till golden brown
  6. Add grated onions and saute
  7. Add garlic ,green chilly and ginger paste
  8. Add red chilly paste followed by cumin and coriander powder
  9. Add tomatoes and cook till the mixture is fried and leave the sides of the pan
  10. Add the marinated mutton pieces
  11. Add potatoes
  12. cover cook about an hour and half till all the water is dried and the mutton pieces are tender and the fat floats on top .
  13. you can then add 1/2 cup of water for a gravy consistency
  14. Add all spice powder on top and mix
  15. Break the green chillies and mix