Kosha Mangsho (Bengali Mutton Curry)

Ingredients

• Mutton: 1 kg, curry cut
• Yogurt: 1/2 cup, whisked
• Onions: 4 large, thinly sliced
• Ginger Paste: 2 tbsp
• Garlic Paste: 2 tbsp
• Tomatoes: 2 medium, chopped
• Turmeric Powder: 1 tsp
• Red Chili Powder: 1-2 tsp
• Coriander Powder: 1 tbsp
• Cumin Powder: 1 tsp
• Bay Leaves: 2
• Cinnamon: 1 inch stick
• Green Cardamoms: 4
• Cloves: 4
• Mustard Oil: 1/2 cup
• Sugar: 1 tsp
• Salt: to taste
• Ghee: 1 tbsp
• Garam Masala Powder: 1 tsp

Instructions

1. 1

   Marinate mutton with yogurt, half of the ginger-garlic paste, salt, and a little mustard oil for at least 2 hours.

2. 2

   Heat oil in a heavy-bottomed pan or pressure cooker. Add sugar and let it caramelize.

3. 3

   Add bay leaves, cinnamon, cardamoms, and cloves. Sauté for a few seconds.

4. 4

   Add the sliced onions and fry until deep golden brown. This is key to the color and taste.

5. 5

   Add the remaining ginger-garlic paste and cook for 2 minutes.

6. 6

   Add chopped tomatoes and cook until they turn soft and mushy.

7. 7

   Add all the spice powders (turmeric, chili, coriander, cumin) and cook on low heat until the oil starts to separate from the masala.

8. 8

   Add the marinated mutton pieces. Increase the heat and sear the mutton for 10-15 minutes, stirring continuously. This step is called "koshano".

9. 9

   If using a pressure cooker, add 1.5 cups of hot water and pressure cook for 5-6 whistles or until tender. If using a pan, add hot water, cover, and simmer for 1.5-2 hours until the mutton is cooked through.

10. 10

    Once the mutton is tender and the gravy has thickened, add ghee and garam masala powder.

11. 11

    Mix well and let it rest for 15 minutes before serving.