How to make Kolkata style Kosha Mangsho in 8 simple steps.

Marinate the Mutton, In a bowl, mix mutton with yogurt, turmeric, red chili powder, cumin powder, coriander powder, salt, and a little mustard oil. Let it marinate for at least 2 hours preferably overnight.

Heat Mustard Oil, in a heavy-bottomed pan until it smokes lightly. Add the potatoes and fry them until golden. Set aside.

Sauté the Onions, In the same oil, add sliced onions and fry until they turn golden brown. Add green chilies and the ginger-garlic paste, cooking until the raw smell disappears.

Add the Tomatoes, Add chopped tomatoes to the pan and cook until they become soft and oil starts separating from the masala.

Cook the Mutton, Add the marinated mutton to the pan, stirring well with the onion-tomato mixture. Cook on medium heat for about 10-15 minutes until the meat is browned and the masala is thick.

Add Water, Add enough water to cover the mutton, then add the fried potatoes. Cover and let it simmer on low heat for about 45 minutes to 1 hour until the mutton is tender.

Season with Garam Masala, Once the mutton is cooked, sprinkle garam masala and stir. Adjust the seasoning with salt if necessary.

Serve, Garnish with fresh coriander leaves and serve your Kosha Mangsho with hot steamed rice or parathas.