Kosha Mangsho (Bengali Slow-Cooked Mutton)

• 1 kg Mutton (bone-in)
• 4 piece Onion (sliced)
• 0.5 cup Yogurt
• 2 tbsp Ginger-garlic paste
• 1 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 2 piece Bay leaf
• 4 piece Cardamom
• 1 piece Cinnamon stick
• 4 tbsp Mustard oil
• 1 tsp Sugar
• 1.5 tsp Salt

Instructions

1. 1

   Marinate mutton with yogurt, turmeric, chili powder, and salt for 1 hour.

2. 2

   Heat mustard oil. Add sugar and let it caramelize slightly.

3. 3

   Add onions and fry until deep golden brown (15-20 minutes).

4. 4

   Add ginger-garlic paste, bay leaf, cardamom, and cinnamon. Cook for 3 minutes.

5. 5

   Add marinated mutton. Cook on high heat for 10 minutes, stirring well.

6. 6

   Reduce heat, cover, and slow cook for 60-70 minutes until tender.

7. 7

   Finish with garam masala. Serve with luchi or polao.

Notes

The key is slow cooking — do not rush this dish.

Nutrition Info