Mutton Curry Recipe. Goat Meat Curry. Kosha Mangsho Recipe.

Clean your meat in running water. Below quantity measures about 500gms.

Add 1tsp each of coriander,  cumin, turmeric, chili powder. Also add 2tsp of ginger-garlic paste and salt to taste.

Mix all the ground spices together with the meat.

Then add 1tsp of vegetable oil. You can also use mustard oil instead.

Mix again.

Roughly chop 3-4 large red onions.

And mix all the chopped onions with the meat.

Give a good mix and keep it aside for 1 hour.

You'll need below ingredients like bay leaves, grated nutmeg, cloves, small and large cardamoms, cinnamon, star annees and pepper cones. Again, it's not necessary to have all the below whole spices. Use the one's available in your kitchen.

Now, in a pressure cooker with 2-3tsp of oil (after the oil starts heating) add all the above whole spices.

Once you start getting the aroma of all the spices add your marinated meat.

Give a good stir to it.

Also add any 1tsp of meat/mutton masala.

Once again give a nice stir combining all the ingredients well.

Now add half cup of water to it.

Cover the lid. And keep it until 3-4 whistles on high flame or keep it for 6-7 minutes on low flame.

After 6-7 minutes release the pressure. Remember meat should not be over/fully cooked. It must be just 70% cooked.

Open the lid and now keep your flame on medium-low as you need to reduce the curry just by stirring and stirring.

Keep stirring at regular intervals.

Add half tsp of kashmiri chilli powder for that awesome red color.

Remember, you need to stir at regular intervals to avoid sticking the masalas at the bottom.

Slowly you'll notice that the curry starts reducing.

Add 1tsp of garam masala/whole spice powder.

Mix well.

Add half tsp sugar.

Mix it again.

Once you notice that all the curry is dried up and oil starts separating from the meat, it's time to check whether the meat is cooked well.

In a small bowl of water take one small piece of meat and press it with your finger and then check.

While pressing you'll observe that the flesh separates out easily leaving the bone. That is when you know that your meat is cooked properly.

Put back the meat piece along with the water back to your pressure cooker.

Check the consistency of the curry. In case you need more runny gravy, you can add more water.

After adding water, stir properly mixing all the spices well.

And then cover the lid again for 3-4 minutes. Remember that if your meat was not cooked properly you can always go ahead and increase the time for few more minutes or reduce the time accordingly

And when you open the lid you are ready with beautiful and lovely mutton curry.

Serve hot with Indian breads, roti, nan or rice.