Mutton Kosha | Bengali Kosha Mangsho

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Kosha Mangsho is an Bengali way of cooking mutton or any meat for several hours with spices. The longer you slow cook the meat, the darker color you get.

This one dish requires your patience and if you don’t have, then don’t cook. 😀 Because this tastes good only when you slow cook the meat.

I took my time, arranged everything, played music, and then slow cooked for hours. The result is here in the picture. I have used my new Hard Anodized Pot that’s a gift from Dad (Yup, he misunderstood hard anodized with cast iron but that’s okay. ❤️). No sticking at the bottom and mutton cooked properly.

Note:

  • You may totally avoid adding onion paste while marinating the meat. That’s your choice.
  • Adding sugar is optional. Caramelizing sugar gives a nice dark color to the curry. But that can be achieved by slow cooking too.
  • Adjust curd according to how tart you want the curry.

Pair this delicious Mutton Kosha with Saffron rice, or Luchi to enjoy the best. Though I like it with plain roti and some onion rings.

If you try this recipe, then don’t forget to tag me on Facebook- Foodfrenzy-Jyokitchen or at Instagram- foodfrenzyjyokitchen.

Serves 4

For marination

  • 500gms Mutton, cut into curry pieces
  • 1 Medium onion, roughly chopped
  • 1 Garlic head, peeled
  • 1/4th Cup hung curd
  • 1/2 Tsp turmeric powder
  • 1 Tbsp garam masala
  • 2 Tbsp mustard oil
  • 1 Tsp salt
  • 1 Tbsp ghee

Whole spices to dry roast

  • 1/2 Tbsp coriander seeds
  • 1 Tsp cumin seeds
  • 1 Tsp black peppercorns

For Kosha Curry

  • 1 Garlic head, peeled
  • 1 inch Ginger, roughly chopped
  • 2 Green chilies, chopped
  • 3-4 Bay leaves
  • 5 Whole dry red chilies
  • 1 Cinnamon stick
  • 2 Green cardamoms
  • 4 Cloves
  • A fat pinch of sugar (optional)
  • 2 Onions (medium size), lengthwise thinly sliced
  • 1/4 – 1/3 Cup hung curd
  • 1 Tbsp red chili powder
  • 1 Tsp Kashmiri red chili powder (optional)
  • Salt as required
  • 3-4 Tbsp mustard oil

Let’s learn step by step recipe with pictures for Mutton Kosha | Bengali Kosha Mangsho

Recipe:

For marination

Step 1- In a grinder jar take onion, garlic, curd and grind to a paste (neither too coarse nor too fine)

Step 2- Take mutton in a mixing bowl. Add the prepared paste, turmeric powder, salt, mustard oil, and ghee

Coat the pieces well and cover the bow with the lid. Keep overnight in a refrigerator or 2-3hours at least

For whole spices to dry roast

Step 3- Take out the marinated mutton and keep aside to use later.

Heat a pan/tawa,turn the flame to low and dry roast coriander seeds, cumin seeds, and black peppercorns until aromatic and crisp

Using a mortar pestle make a coarse powder. Or use a mixer grinder

For kosha curry

Step 4- Heat oil in a heavy bottomed pot. Once the oil is hot add a fat pinch of sugar and let it caramelise

This gives a nice dark color to the curry but that is totally optional. You can skip adding sugar

Add bay leaves, dry red chilies, cardamoms, cinnamon stick, and cloves. When the spices starts to leave the aroma, add the sliced onions

Keep cooking the onions till they turn golden brown and soft

Step 5- Meanwhile, take ginger, garlic, and green chilies to a mortar and crush them coarsely

Add the prepared mixture and coarse whole spices to the caramelised onions and cook for 12-15mins on low flame

Step 6- Now add the marinated mutton to the pan and cook on high flame for 10mins. Keep stirring to avoid sticking to the bottom

Cover the pot and turn the flame to medium-low. Cook for 40-45mins and keep stirring in between to avoid sticking

Step 7- In a bowl take curd, red chilli powder, Kashmiri red chilli powder, and salt. Whisk well and add to the mutton. Mix well and again cover the pot

If the mutton sticks to the bottom, add a little water and keep cooking

Step 8- Cook until the mutton pieces are tender and you get the desired color of the curry. Cover-cook-stir- and repeat. It took me 3hours to cook mutton kosha

When you’re satisfied with the color of the curry, turn off the flame and add 1tbsp of ghee and leave for 10-12mins before serving

Serve with Luchi or steamed rice to enjoy best. Though I loves to have this with paratha too.

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