Kosha Mangsho ( Bengali mutton Curry)

 

Ingredients

• 750 gms of mutton 
• 3-4 medium size potato cut into half
• 1-2 tbs of mustard oil for frying potato 
• 3-4 onions  

For Marinating the mutton

• garlic 10- 1ginger-1 ½ inch 
• 2 tsp of turmeric powder
• 2 tsp of red pepper powder
• 1 ½ tsp of salt
• 4 heaped tbs of yogurt 
• 1tsp of garam masala  

For tempering

• 10- 12 black pepper 
• 3 bay leaf
• 4 whole cardamom ( Gota elaich)
• 5 cloves (long)
• ½ inch long cinnamon stick
• 1 tsp of sugar 
• ½ cup of mustard oil

Lets Get Cracking

Marinating the mutton

1. Fisrt make a smooth paste of Garlic and Ginger by grinding in Mixer , add little bit of water also.Do the same with onions .
2. Marinate the mutton with Turmeric powder ,salt ,Coriander powder, Red pepper powder , Yogurt and 1-2 tbs of mustard oil and the garlic /ginger paste and half of the onion paste .Let it sit there for 1-2 hrs.It could be even great, if this marination is done overnight.
3. Heat up a kadai/ heavy bottom Pan ,add 1-2 tbs of mustard oil and fry the potatoes till brown on every side. Take out and keep aside .

Tempering The oil and Stir/Fry the Mutton

1. Add rest of mustard oil and temper it with Black pepper, Cinnamon stick,Bay leaf , whole Cardamom, Cloves and sugar. Caramelization Of sugar gives a nice Red color to the Mutton gravy .Fry at low for 1 mints. Add the rest of the onion paste, and fry for 3-4 mints till the rawness of the onions is gone.
2. Add the marinated mutton at this point , Stir/fry at medium to low flame for 15-25 mints, TIP-.If the oil comes out by the side of kadai , Mutton is fried well .If the mutton is "Kochi mangsho" it may take few minutes less to fry it.Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water)
3. Transfer the entire fried mutton to Pressure Cooker, add 1tsp of garam masala at this point, one whistle at high and then lower the flame and cook for about 15-17 mints .
4. Alternately you can cook the entire thing in a deep bottom pan or kadhai at low for 1hrs and make sure it's covered,the gravy will be very dry or makho-makho. 
5. Let it cool and open the pressure cooker pan and sprinkle fresh chopped coriander leaves .

Serve with rice or Loochi /luchi of your choice. Enjoy :) :) :)