Kosha Mangsho

Wash the Mutton pieces thoroughly and pat them dry.

Make a paste of two onions and finely chop the rest.

Now, marinate Mutton pieces with Grated Raw Papaya, 1 tsp each of Turmeric Powder, Cumin Powder, Coriander Powder, and Garam Masala Powder, 1 Tbsp Mustard oil, a little salt, 1/2 Tsp Sugar and 1 Tsp each of the ginger garlic Paste and Onion paste.

Add half of the curd as well.

Mix everything and give the marinated mutton time to rest for around 6-8 hours.

Take the rest of the Mustard oil in a deep-bottom pan and heat the oil sufficiently.

Temper the oil with Bay leaves, Dry Red Chillies, and Hing, and then add 1 Tbsp of sugar and cook until the sugar dissolves and caramelises.

Now add chopped onion and cook until the onion turns brownish.

Add Ginger and garlic paste and cook for another 4-5 minutes on a medium flame until the oil separates.

Now add curd and mix thoroughly.

Add the rest of the Turmeric Powder, Cumin Powder, Coriander Powder, and chili powder, and cook for one more minute.

Add salt as well.

Now, add marinated mutton pieces along with the marination to the spice mix and start cooking on a medium flame.

The next step is known as “Koshano” in Bengali, which means cooking on a high flame without adding water, and it requires frequent mixing.

Cook for at least 4-7 minutes on high flame and stir frequently.

Check the gravy for salt and other spices, and if required, adjust spices accordingly.

Cook on low flame for around 1 hour.

Stir in between.

No need to add water at this moment, as the Mutton will release moisture.

Cook till the mutton softens but remains in shape.

Now add chopped green chili.

Add 1 cup of boiling water and cook until the gravy reaches the desired consistency.

Add Ghee and Bengali Garam Masala Powder and cook for another 1-2 minutes, and switch the flame off.

Kosha Mangsho is ready to serve.