Kosha Mangsho/Bengali style Spicy Mutton Curry

‘Kosha Mangsho’ is an age old Bengali way of cooking Mutton using the slow cooking method. The word ‘Kosha’ (a Bengali word) means dryish or a gravy which is quite dry in consistency. It’s a popular dish; every Bengali family cooks it in their own way, so this recipe may vary little bit from home to home. I’m sharing my version here.

We like our ‘Kosha Mangsho’ to be darker. The more darker the more better for us. My hubby is a master when it comes to cooking Chicken or Mutton dishes in our family. So this time also he cooked this. And it tasted awesome as always. This finger licking good curry with spicy, flavorful pieces of mutton is truly incomparable. Try this if you haven’t had ‘Kosha Mangsho’ before.

Kosha Mangsho
Kosha Mangsho

Kosha Mangsho/Bengali style Spicy Mutton Curry

Ingredients

  • Mutton- ½ kg (medium sized pieces with bone)
  • Thick yogurt- 3 tbsp
  • Onion- 2 medium sized (thinly sliced)
  • Cumin powder- 1½ tbsp
  • Slit green chilies- 4-5
  • Salt to taste
  • Ginger paste- 1 tbsp
  • Garlic paste- 1 tsp
  • Sugar- ¼ tsp
  • Garam masala powder- ¼ tsp
  • Mustard oil- ¼ cup

For marinating the Mutton

  • Raw papaya- ¼ cup (grated)
  • Red chili powder/Kashmiri mirch powder- ½ tsp
  • Turmeric powder- ½ tsp

For tempering

  • Whole dry red chili- 2
  • Black peppercorn- 10 (lightly crushed)
  • Black cardamom- 2
  • Green cardamom- 3
  • Cloves-3
  • Cinnamon- 1” (3 pieces)

Method

Marinade the mutton pieces with all the ingredients mentioned ‘For marinating the Mutton’. Keep aside for 3-4 hours.

Marinated Mutton
Marinated Mutton

Heat oil in a deep frying pan/kadai (I used an iron wok). Tem per with all the ingredients mentioned ‘For tempering’. Now add sliced onions, fry on medium flame until brown in color. Add ginger-garlic paste, mix and sauté for few seconds. Next to add Cumin powder, mix and fry for few seconds again. Now add marinated mutton into this. Add yogurt, salt and green chilies. Mix and cook on medium flame for 20 minutes uncovered. Keep stirring in between to prevent burning from the bottom of the pan. If you’re using an iron wok; you’ll see within this time mutton will start to change its color. It will turn blackish slowly this happens due to the iron wok only.

In between the cooking
In between the cooking

This color is too die for, and you’ll not get this color if you are using any other deep frying pan except the iron wok. But as everybody doesn’t have this kind of wok, so it is perfectly fine if you’re using a regular deep frying pan for cooking the mutton, there will be no difference in taste.

After cooking first 20 minutes uncovered, add one cup of hot water into the mutton. Mix well, cover and cook on low flame until cooked thoroughly. When the mutton pieces are fully cooked check salt, add sugar and garam masala powder, mix well and remove from heat. Normally this takes one hour to cook, but sometime it depends on the tenderness of mutton pieces, so it may take little less or more cooking time accordingly. The gravy of this Mutton Curry should be thick; a bit of dryish that is the word ‘Kosha’ stands for.

Serve hot with Parotta, Luchi (Bengali style deep fried unleavened bread), Puri or it can be served with Pulao also.

Kosha Mangsho/Bengali style Spicy Mutton Curry
Serves 4
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Ingredients
  1. Mutton- ½ kg (medium sized pieces with bone)
  2. Thick yogurt- 3 tbsp
  3. Onion- 2 medium sized (thinly sliced)
  4. Cumin powder- 1½ tbsp
  5. Slit green chilies- 4-5
  6. Salt to taste
  7. Ginger paste- 1 tbsp
  8. Garlic paste- 1 tsp
  9. Sugar- ¼ tsp
  10. Garam masala powder- ¼ tsp
  11. Mustard oil- ½ cup
  12. For marinating the Mutton
  13. Raw papaya- ¼ cup (grated)
  14. Red chili powder/Kashmiri mirch powder- ½ tsp
  15. Turmeric powder- ½ tsp
  16. For tempering
  17. Whole dry red chili- 2
  18. Black peppercorn- 10 (lightly crushed)
  19. Black cardamom- 2
  20. Green cardamom- 3
  21. Cloves-3
  22. Cinnamon- 1” (3 pieces)
Instructions
  1. Marinade the mutton pieces with all the ingredients mentioned ‘For marinating the Mutton’. Keep aside for 3-4 hours.
  2. Heat oil in a deep frying pan/kadai (I used an iron wok). Tem per with all the ingredients mentioned ‘For tempering’. Now add sliced onions, fry on medium flame until brown in color. Add ginger-garlic paste, mix and sauté for few seconds. Next to add Cumin powder, mix and fry for few seconds again. Now add marinated mutton into this. Add yogurt, salt and green chilies. Mix and cook on medium flame for 20 minutes uncovered. Keep stirring in between to prevent burning from the bottom of the pan. If you’re using an iron wok; you’ll see within this time mutton will start to change its color. It will turn blackish slowly this happens due to the iron wok only. This color is too die for, and you’ll not get this color if you are using any other deep frying pan except the iron wok. But as everybody doesn’t have this kind of wok, so it is perfectly fine if you’re using a regular deep frying pan for cooking the mutton, there will be no difference in taste.
  3. After cooking first 20 minutes uncovered, add one cup of hot water into the mutton. Mix well, cover and cook on low flame until cooked thoroughly. When the mutton pieces are fully cooked check salt, add sugar and garam masala powder, mix well and remove from heat. Normally this takes one hour to cook, but sometime it depends on the tenderness of mutton pieces, so it may take little less or more cooking time accordingly. The gravy of this Mutton Curry should be thick; a bit of dryish that is the word ‘Kosha’ stands for.
  4. Serve hot with Parotta, Luchi, Puri or it can be served with Pulao also.
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Kosha Mangsho
Kosha Mangsho
Kosha Mangsho
Kosha Mangsho

 

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4 Comments

  1. Anupa Mahanty

    Chandrima….your blog is a delight!! I have been referring to it a lot lately .My husband and I love ‘ Luchi and Kosha Mangsho’ and finding it on your blog was a joy and it turned out great! Just dropped in to tell thankyou for all the recipes you share and keep growing ‘cos you are doing super!

     
  2. Soumyadri Chattopadhyaya

    Super! This looks like the real deal! I will definitely give this a try.

     

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