Authentic Bengali Kosha Mangsho with Warm Luchi
Indulge in a rich and slow-cooked mutton curry deeply spiced with aromatic whole masalas, paired with fluffy, golden fried luchis. This iconic Bengali feast offers a harmonious blend of tender meat and robust flavors.
120min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Marinate the mutton with yogurt, half the ginger-garlic paste, turmeric, and a teaspoon of mustard oil for at least two hours.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then lightly fry the potato halves until golden brown and set aside.
3
In the same oil, temper the bay leaves, cardamom, cloves, and cinnamon.
4
Add the sugar and let it caramelize slightly to give the curry a rich brown color, then add the sliced onions and fry until deeply golden.
5
Add the remaining ginger-garlic paste and chopped tomatoes, cooking until the oil separates from the masala base.
6
Add the cumin, coriander, and kashmiri red chili powders, stirring well with a splash of warm water to prevent burning.
7
Add the marinated mutton and sear it on high heat for 10 minutes to lock in the juices.
8
Cover and cook on low heat, stirring occasionally, until the meat is tender and the oil floats to the top.
9
Toss in the fried potatoes and pour in enough warm water to create a thick, luscious gravy, then simmer for another 15 minutes.
10
Sprinkle garam masala powder, cover, and let it rest off the heat before serving with freshly fried hot luchis.
Ingredients
500g mutton pieces on the bone
2 large onions, finely sliced
1 tbsp ginger paste
1 tbsp garlic paste
2 tomatoes, chopped
1/2 cup plain yogurt
2 potatoes, halved
2 tbsp mustard oil
2 bay leaves
3 green cardamom pods
4 cloves
1-inch cinnamon stick
1 tsp cumin powder
1 tsp coriander powder
1.5 tsp kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1 tsp sugar
Salt to taste
Warm water as needed
2 cups maida for luchi
1 tsp ghee for luchi dough
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.