Bengali Kosha Mangsho with Bengali Luchi

Instructions

1. 1

   Marinate the mutton

   • In a large bowl, combine the mutton pieces with yogurt, 2 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and 2 tbsp of mustard oil.
   • Mix everything well, ensuring each piece is coated.
   • Cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Prepare the spice base

   • Heat the remaining mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking.
   • Carefully add the sugar and let it caramelize slightly for about 30 seconds. This helps give the curry its dark color.
   • Add the whole spices: bay leaves, cinnamon stick, green and black cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
   • Add the thinly sliced onions and fry on medium heat, stirring frequently, until they turn a deep golden brown. This is a crucial step and will take about 15-20 minutes.
   • Add 1 tbsp each of ginger paste and garlic paste. Sauté for 2 minutes until the raw smell disappears.
3. 3

   Cook the masala

   • Add the chopped tomatoes and slit green chilies. Cook until the tomatoes become soft and mushy, about 5-7 minutes.
   • Add the powdered spices: 0.5 tsp turmeric, Kashmiri red chili powder, cumin powder, and coriander powder. Add a splash of water to prevent them from burning.
   • Sauté the masala on medium-low heat, stirring continuously, until the oil begins to separate from the sides. This should take another 5-7 minutes.
4. 4

   Sauté (Kosha) the mutton

   • Add the marinated mutton to the pan and mix it thoroughly with the masala.
   • Increase the heat to medium-high and sauté the mutton for 15-20 minutes, stirring frequently. The mutton will release its own juices.
   • Continue cooking and stirring until most of the moisture has evaporated and the oil starts to separate from the masala again. The mutton pieces will be well-browned.
5. 5

   Slow-cook the mutton until tender

   • Reduce the heat to low. Add 1 cup of hot water and the remaining salt. Stir well to combine.
   • Cover the pan with a tight-fitting lid and let the mutton simmer gently.
   • Cook for 60-75 minutes, or until the mutton is completely tender. Stir every 15 minutes to prevent sticking, adding a little more hot water if the gravy gets too thick.
   • The final gravy should be thick and should cling to the mutton pieces.
6. 6

   Finish and rest the curry

   • Once the mutton is cooked, turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the top.
   • Gently stir it in, cover the pan, and let the Kosha Mangsho rest for 10-15 minutes before serving. This allows the flavors to meld beautifully.
7. 7

   Serve the Kosha Mangsho hot with steamed rice, luchi (puffed bread), or parathas.