Kosha Mangsho is Bengali Mutton Delicacy that has just 1 special Ingredient - Patience.
Patience is the key in this dish.
🔸Mutton On Bone
🔸Garlic and Ginger Paste
🔸Shahi Garam Masala
🔸Red Chilli Powder
🔸Shahi Jeera Powder
🔸Dry Red Chillies
🔸Whole Garam Masala Spices
🔸Take a blender, add onions, yogurt, green chillies, yogurt, garlic pods, salt, shahi garam masala and turmeric powder.
🔸Now Marinade the mutton pieces in this for atleast 8 hours.
💡PRO TIP : In case you're in rush, pressure cook the mutton in whole spices and give 2 whistles and make sure its 30% cooked.
▪️(For the Curry)
🔸green paste - In silbatta, add green chillies, garlic pods and coriander leaves and blend
🔸Masala Water - Add red chilli pwdr, coriander pwdr and shahi jeera(cumin) pwdr and add water.
🔸In a pan, add mustard oil and heat completely.
(💡PRO TIP : While its getting heated, add a pinch of salt to kill that bitter taste and aroma of mustard).
🔸Once heated, cut bay leaves into halves and add it to the pan with dried red chillies to follow and allow it to temper.
🔸crackle the whole garam masalas to it.
🔸Add sliced onions to the mustard oil and sautee
(💡PRO TIP : To get that beautiful texture for any gravy, always, i repeat always SLICE THE ONIONS. I bet you chopped onions or onion paste cant give you that beautiful texture)
🔸Once the onions become translucent, add g&g paste, the green paste and sautee.
🔸Add the masala water.
🔸Let it cook until the onions turn Brown
🔸Add the marinated mutton to this.
🔸Cook on a really low flame for 45mins until it tends to change the color.
🔸add yogurt to it and cook on a high heat. 🔸Add mutton stock as pre requirement
(💡PRO TIP : Never add water while cooking gravies, always add stock to it, it enhances the taste.
If you dont have mutton/vegetable stock, mix maggi cubes with water and it to the gravy)
Your Kosha Mangsho is ready!
Drip some ghee on the top & serve hot