Kosha Mangsho is a beloved Bengali mutton curry known for its rich, dark, and intensely flavorful gravy. This slow-cooked dish combines tender pieces of mutton with a blend of spices, onions, and tomatoes, creating a hearty meal that’s perfect for any special occasion or family gathering.
Ingredients
- For Marination:
- 1 kg mutton (goat or lamb), cut into medium pieces
- 1 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- Salt to taste
- For Curry:
- 4 tbsp mustard oil
- 3 large onions, finely sliced
- 2 tomatoes, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3 green chilies, slit
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp Kashmiri red chili powder (for color)
- 1 tsp garam masala powder
- 2-3 bay leaves
- 4-5 green cardamoms
- 4-5 cloves
- 2-inch cinnamon stick
- 1 tsp sugar
- 1/2 cup warm water
- Fresh coriander leaves for garnish
- Salt to taste
Steps
1. Marinating the Mutton: Begin by marinating the mutton pieces in a bowl. Combine yogurt, ginger paste, garlic paste, mustard oil, turmeric powder, red chili powder, and salt. Mix well, ensuring the mutton is well-coated with the marinade. Cover the bowl and let it rest in the refrigerator for at least 2 hours or overnight for best results. Marination helps tenderize the meat and infuses it with flavors, making the final dish more aromatic and flavorful.
2. Preparing the Curry Base: Heat mustard oil in a heavy-bottomed pan or kadhai until it starts smoking, which removes the raw smell of the oil. Reduce the heat and add bay leaves, green cardamoms, cloves, and cinnamon stick. Sauté for a few seconds until fragrant. Add the finely sliced onions and fry until they turn golden brown. This step is crucial as it adds depth and sweetness to the curry. Add sugar to the onions; this caramelizes them, enhancing the flavor.
3. Adding Spices and Tomatoes: Once the onions are well-browned, add the ginger and garlic pastes. Sauté until the raw smell disappears, which usually takes about 2-3 minutes. Add cumin powder, coriander powder, Kashmiri red chili powder, and salt. Stir the spices well and cook for a minute. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
4. Cooking the Mutton: Add the marinated mutton to the pan. Stir well to coat the mutton pieces with the masala. Cook on medium heat, stirring occasionally, until the mutton releases water. Continue cooking until the water evaporates, and the masala begins to cling to the mutton pieces. This is known as the ‘kosha’ process, where the meat browns and absorbs all the spices, adding richness to the dish.
5. Slow Cooking for Tenderness: Once the mutton has browned and absorbed the spices, add warm water to the pan. Stir well, cover, and let it simmer on low heat for about 1 to 1.5 hours, or until the mutton is tender and cooked through. Stir occasionally to prevent the curry from sticking to the pan. If necessary, add more water to maintain a thick consistency.
6. Final Touches and Serving: Once the mutton is fully cooked, add garam masala powder and slit green chilies. Stir well and cook for another 5 minutes. Check for seasoning and adjust if needed. Garnish with fresh coriander leaves and serve hot with steamed rice, luchi (Bengali fried bread), or parathas. Enjoy the deep, robust flavors of this classic Bengali mutton curry.
Tips For Variation
- Substitute Meat: For a variation, you can substitute mutton with chicken or lamb. Adjust the cooking time accordingly as chicken cooks faster.
- Spice Level: Adjust the spice level by altering the amount of green chilies and red chili powder. For a milder curry, reduce these ingredients.
- Pressure Cooker Shortcut: If you’re short on time, cook the mutton in a pressure cooker for about 15-20 minutes after adding water. This will speed up the process while retaining flavors.
- Potato Addition: Traditional Bengali Kosha Mangsho often includes potatoes. Add chunks of potatoes along with the mutton for a more authentic experience.
- Dry Version: For a dry Kosha Mangsho, cook until the water evaporates completely, leaving a thick coating of masala on the mutton pieces.
- Add Coconut Milk: For a richer, creamier texture, add a splash of coconut milk towards the end of the cooking process.
- Yogurt Substitute: If you prefer a tangier flavor, substitute yogurt with a little tamarind paste or lemon juice during marination.
- Using Ghee: For a richer flavor, add a spoonful of ghee at the end before serving.
Macros (per serving)
- Calories: Approximately 450-500 kcal
- Protein: 25-30g
- Carbohydrates: 10-15g
- Fat: 30-35g
- Fiber: 2-3g
- Cholesterol: 90-100mg
FAQs
- Can I use lamb instead of mutton?
- Yes, lamb is a great alternative to mutton and will work perfectly in this recipe. Just keep in mind that lamb may cook slightly faster than mutton.
- What can I serve with Kosha Mangsho?
- Kosha Mangsho pairs excellently with steamed rice, luchi, or parathas. It can also be enjoyed with naan or any other type of Indian bread.
- Can I make this curry ahead of time?
- Yes, Kosha Mangsho actually tastes better the next day as the flavors deepen over time. You can make it a day in advance and reheat it before serving.
- How can I make the curry spicier?
- To increase the spice level, add
- more green chilies or use a spicier variety of red chili powder. You can also add a dash of black pepper for extra heat.
- To increase the spice level, add
- Can I use boneless mutton for this recipe?
- While bone-in mutton adds more flavor to the curry, you can use boneless mutton if you prefer. Just adjust the cooking time as boneless pieces may cook faster.
Bengali Kosha Mangsho Recipe: Spicy Mutton Curry!
Ingredients
For Marination:
- 1 kg mutton goat or lamb, cut into medium pieces
- 1 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- Salt to taste
For Curry:
- 4 tbsp mustard oil
- 3 large onions finely sliced
- 2 tomatoes chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3 green chilies slit
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp Kashmiri red chili powder for color
- 1 tsp garam masala powder
- 2-3 bay leaves
- 4-5 green cardamoms
- 4-5 cloves
- 2- inch cinnamon stick
- 1 tsp sugar
- ½ cup warm water
- Fresh coriander leaves for garnish
- Salt to taste
Instructions
- Marinating the Mutton: Begin by marinating the mutton pieces in a bowl. Combine yogurt, ginger paste, garlic paste, mustard oil, turmeric powder, red chili powder, and salt. Mix well, ensuring the mutton is well-coated with the marinade. Cover the bowl and let it rest in the refrigerator for at least 2 hours or overnight for best results. Marination helps tenderize the meat and infuses it with flavors, making the final dish more aromatic and flavorful.
- Preparing the Curry Base: Heat mustard oil in a heavy-bottomed pan or kadhai until it starts smoking, which removes the raw smell of the oil. Reduce the heat and add bay leaves, green cardamoms, cloves, and cinnamon stick. Sauté for a few seconds until fragrant. Add the finely sliced onions and fry until they turn golden brown. This step is crucial as it adds depth and sweetness to the curry. Add sugar to the onions; this caramelizes them, enhancing the flavor.
- Adding Spices and Tomatoes: Once the onions are well-browned, add the ginger and garlic pastes. Sauté until the raw smell disappears, which usually takes about 2-3 minutes. Add cumin powder, coriander powder, Kashmiri red chili powder, and salt. Stir the spices well and cook for a minute. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
- Cooking the Mutton: Add the marinated mutton to the pan. Stir well to coat the mutton pieces with the masala. Cook on medium heat, stirring occasionally, until the mutton releases water. Continue cooking until the water evaporates, and the masala begins to cling to the mutton pieces. This is known as the ‘kosha’ process, where the meat browns and absorbs all the spices, adding richness to the dish.
- Slow Cooking for Tenderness: Once the mutton has browned and absorbed the spices, add warm water to the pan. Stir well, cover, and let it simmer on low heat for about 1 to 1.5 hours, or until the mutton is tender and cooked through. Stir occasionally to prevent the curry from sticking to the pan. If necessary, add more water to maintain a thick consistency.
- Final Touches and Serving: Once the mutton is fully cooked, add garam masala powder and slit green chilies. Stir well and cook for another 5 minutes. Check for seasoning and adjust if needed. Garnish with fresh coriander leaves and serve hot with steamed rice, luchi (Bengali fried bread), or parathas. Enjoy the deep, robust flavors of this classic Bengali mutton curry.