### TranslatedIngredients: 3 Potatoes (Aloo) - halved (optional),3 Cloves (Laung),8 cloves Garlic,1 inch Ginger,4 Onions - chopped,3 Tomato - chopped,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),2 teaspoon Lemon juice,Salt - to taste,750 grams Mutton,1 inch Ginger - grated,5 cloves Garlic - grated,1 teaspoon Red Chilli powder,2 teaspoons Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),4 tablespoon Curd (Dahi / Yogurt),2 teaspoon Whole Black Peppercorns,2 teaspoon Mustard seeds,1 Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,1 Bay leaves (tej patta) - torn,Salt - to taste ### PrepTimeInMins: 140 ### CookTimeInMins: 45 ### TotalTimeInMins: 185 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: We begin making Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry Recipe by marinating the mutton with ground ginger and garlic paste. Then add the yogurt and the rest of the spice powders and mix it thoroughly till it is evenly coated.Rest it for 2 hours.Then heat  the pan with mustard oil, saute onion and tomato till it is well done. Add all the spice powders once done keep it aside to cool and blend it into a smooth paste using a blender.Heat the pressure cooker, add oil, temper it with black pepper, cinnamon stick,bay leaves cardamom and sugar. Add in the onion and tomato paste with all the masala powders, fry about 5 minutes.Now add the marinated mutton and the potatoes coat it with the gravy.Cook at a low heat, add 1 cup of water and cook the mutton covered for 5 whistles. Once the pressure has been released naturally garnish with some chopped coriander leaves.Serve your spicy flavorful  Bengali Kosha Mangsho-Slow Cooked Mutton Curry with Lachha Paratha.