Here's how to make Bengali Kosha Mangsho at home in just 8 easy steps.

Marinate the mutton, in a bowl, mix mutton, yogurt, mustard oil, ginger-garlic paste, turmeric, red chili powder, and salt. marinate for at least 2 hours or overnight for best results.

Saute whole spices, heat mustard oil in a heavy-bottomed pan. add bay leaves, dried red chilies, cinnamon, cardamom, and cloves. saute until fragrant.

Caramelize the onions, add sliced onions and sauté on low heat until golden brown. sprinkle 1 tsp sugar to enhance caramelization.

Add ginger-garlic paste & tomatoes, stir in ginger and garlic paste, cooking until the raw smell disappears. add tomato puree, cumin, coriander powder, and cook until the oil separates.

Cook the mutton, add the marinated mutton and cook on medium heat for 20 minutes, stirring frequently to ensure the spices coat the meat.

Slow cook with water, pour in warm water, cover, and simmer for 45-60 minutes until the mutton is tender. stir occasionally and adjust salt.

Finish with garam masala, once the mutton is cooked and the gravy thickens, sprinkle garam masala and cook for another 5 minutes for added aroma.

Serve Hot, garnish with fresh coriander and serve hot with luchi, paratha, or basanti pulao.