Kosha Mangsho (Bengali Style Mutton Curry)

Cooking Process

1. Step 1

   Heat the mustard oil in a heavy-bottomed wok over high heat for 2 minutes.
2. Step 2

   Add the cumin seeds, cinnamon stick, cardamoms, and cloves. Let it cook for 10-15 seconds.
3. Step 3

   Add the chopped onions and stir-fry over medium heat for 7-8 minutes until softened and slightly brownish.
4. Step 4

   Season with salt, red chilli powder, turmeric powder, and ginger-garlic paste. Stir fry for 8-10 minutes with a cup of water until it releases oil.
5. Step 5

   Add the mutton pieces along with its fat. Mix well for 2-3 minutes over medium heat. Cover the wok for a few minutes over high heat.
6. Step 6

   Uncover the wok and stir cook the meat over high heat for 5-10 minutes.
7. Step 7

   Add the curd, lemon juice, and chopped coriander leaves. Stir cook for a few minutes.
8. Step 8

   Transfer the meat along with its gravy to a pressure cooker. Pour about 700ml of water and drizzle kewda water. Mix well, lock the lid, and cook until 4 whistles.
9. Step 9

   Turn off the stove, let the pressure release naturally, and serve garnished with chopped cashews.