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Bengali Style Mutton Curry ( Khasir Mangshor Patla jhol) :



Bengali style mutton curry, fondly called Kosha Mangsho, is a rich, slow-cooked delicacy that reflects the heart of Bengal’s festive and family meals. Known for its deep flavors, smoky aroma of mustard oil, and the unique touch of golden fried potatoes, this dish is a symbol of indulgence and celebration. The word “kosha” means slow-bhuna


Mutton Curry Recipe

Ingredients:

Mutton (goat/lamb) – 750 g (washed & cleaned)

Onion – 5 medium (finely sliced)
Potato - 3 ( Half Cutting )

Ginger Paste -1 Tbsp
Garlic Paste – 1½ tbsp

Chilli Paste - 2 tbsp

Curd (yogurt) – ½ cup (whisked)

Mustard oil (or vegetable oil) – 5 tbsp


Kashmiri Red chili powder – 1 tsp (adjust to taste)

Turmeric powder – ½ tsp

Coriander powder – 1 tbsp

Garam masala – 1 tsp (2 cloves, 2 cardamoms, 1 inch cinnamon stick, Black Pepper - 4)


Ghee - 2 tsp

Salt – to taste

Preparation:

Marinate the mutton :

Mix mutton with ginger, garlic paste, turmeric, red chili Paste, and salt, Mustard Oil

Keep it aside for at least 30 minutes (overnight marination gives best taste).

Cook the curry base

Heat oil in a heavy-bottomed pan/pressure cooker.


Add onions, fry until golden brown.

Add Coriander Powder & Kashmiri Red Chilli Powder.
sauté until raw smell disappears.

Add Yoghurt/Curd

cook till oil separates.


Add marinated mutton

Add the marinated mutton pieces and mix with masala.

Fry on medium flame for 20 minutes till mutton is well coated.

Cook till tender

In Separate Pan Fry the Potato in a Mustard Oil.

Add the Potatos in a Mutton.


Add 2–3 cups of warm water (depending on desired gravy).

Pressure cook for 3 whistles (or simmer in a covered pot until mutton is tender).

Finish

In a small pan add Ghee ..now add garam masala paste
sauté until raw smell disappears.
Now add Garam masala to Mutton Curry.



🍽️ Serving:

Serve hot with steamed rice, pulao, naan, or paratha.

A wedge of lemon and some onion rings on the side make it perfect.


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