Method

• 1. Mix turmeric powder, garlic- ginger paste, hot spices, sugar and mustard oil and curd in a bowl.
• 2. Add this to mutton pieces, mix well and let it marinate in the refrigerator for at least 6 hours (Do not add salt at this stage).
• 3. When the mutton has marinated for long enough, take a pressure cooker and heat the remaining mustard oil in it.
• 4. Temper the oil with whole red chillies, green cardamoms, cloves, black cardamom, bay leaf and cinnamon and cook it for about 30 seconds and now add the onion, ginger and garlic paste.
• 5. Cook it for 7-8 minutes and then add the tomato paste. Cook until the tomato starts separating oil. Add the cumin and coriander powder and cook for 2 more minutes.
• 6. Now add potatoes and the mutton pieces with the marinade and salt.
• 7. Mix it well and add water and cook it.
• 8. When it comes to a boil, cover with the lid and pressure cook until the meat is soft (takes about 20-35).
• 9. When the steam has escaped, open the lid and let the meat slow cook for at least 2.30 to 3 hours, keep stirring in- between. (I usually take out the potatoes at this stage to prevent its over cooking).
• 10. Sprinkle the hot spices powder just before turning off the heat.
• 11. Serve “Bengali Mutton Kosha” with steamed rice or roti.

• Recipe Type : Bengal, Curries, Mutton, Non vegetarian, Non Vegetarian, Regional