Kosha Mangsho

INGREDIENTS

• 500g mutton (bone-in pieces)
• 2 large onions, finely sliced
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tbsp garam masala powder
• 1-2 bay leaves
• 4-5 green cardamoms
• 2 cinnamon sticks
• 4-5 cloves
• 1/2 cup mustard oil (or vegetable oil)
• Salt to taste
• 1/2 cup yogurt (whisked)
• Fresh coriander leaves (for garnishing)
• 1-2 cups warm water (for cooking)

Recipe

Step 1: Prepare the Mutton

- In a large bowl, add the mutton pieces, ginger-garlic paste, red chili powder, turmeric powder.

- coriander powder, cumin powder, and salt.

- Mix well and set aside to marinate for at least 1 hour, or preferably overnight for enhanced flavor.

Step 2: Sauté the Spices

- Heat mustard oil in a heavy-bottomed pot over medium heat.

- Add the bay leaves, green cardamoms, cinnamon sticks, and cloves.

- Sauté for a minute until the spices release their aroma.

Step 3: Cook the Onions

- Add the sliced onions to the pot and sauté until they become golden brown and caramelized.

- This may take 8-10 minutes.

Step 4: Add Tomatoes and Spices

- Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

- Sprinkle in the garam masala powder and mix well.

Step 5: Cook the Mutton

- Add the marinated mutton pieces to the pot and sear them on all sides until they are browned.

- Stir well to coat the mutton in the spices and masala.

Step 6: Add Yogurt

- Add the whisked yogurt to the pot and mix it well with the mutton and masala.

- Stir to combine and cook for 5-7 minutes, allowing the yogurt to blend into the curry.

Step 7: Slow Cook

- Add 1-2 cups of warm water, depending on the desired consistency of the curry.

- Cover the pot and cook on low heat for 45 minutes to 1 hour.

- until the mutton becomes tender and the curry thickens.

- Stir occasionally, and if needed, add more water during the cooking process.

Step 8: Garnish and Serve

- Once the mutton is tender and the curry has thickened, remove from heat.

-And garnish with freshly chopped coriander leaves.

- Serve hot with steamed rice, chapati, or naan.

Bonus Tip:

- If you like a richer curry, you can add a tablespoon of ghee before serving for extra flavor.