Kosha Mangsho/Bengali style Spicy Mutton Curry

Kosha Mangsho is an age-old Bengali way of cooking Mutton by following 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 a little bit from home to home. I’m sharing my version here.

We like our Kosha Mangsho darker in colour, the darker the better for us. My husband is a master when it comes to cooking Chicken or Mutton dishes within the family. So, this time also he did the cooking. And it tasted awesome as always. This finger-licking-good curry with spicy, robust pieces of mutton is truly unmatchable. 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
  • Green chillies- 4-5 slitted (adjust as per your tolerance)
  • Salt to taste
  • Ginger paste- 1 tbsp
  • Garlic paste- 1 tbsp
  • 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 chilli- 2 (break into halves)
  • Black peppercorn- 10 (lightly crushed)
  • Black cardamom- 2 (lightly crushed)
  • Green cardamom- 3 (lightly crushed)
  • 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). Temper with all the ingredients mentioned ‘For tempering’. Now add sliced onions, fry over medium heat until brown in color. Add ginger-garlic paste, mix and sauté for a few seconds. Next to add Cumin powder, mix and fry for a few seconds again. Now add marinated mutton into this. Add yogurt, salt and green chilies. Mix and cook over medium heat 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 the mutton will start to change its colour. It will turn darker and this happens due to the iron wok only.

In between the cooking
In between the cooking

The colour is too die for, and you’ll not get this colour 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 the first 20 minutes uncovered, add one cup of hot water into the mutton. Mix well, cover and cook over low heat until cooked thoroughly. When the mutton pieces are fully done, check salt, adjust if needed. Add sugar and garam masala powder, mix well and remove from the heat. Normally this takes one hour to cook, but sometimes 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 Parota, Luchi (Bengali style deep fried unleavened bread), Puri or it can be served with Pulao also.

Kosha Mangsho/Bengali style Spicy Mutton Curry

Kosha Mangsho is an age-old Bengali way of cooking Mutton by following the slow cooking method. The word Kosha (a Bengali word) means dryish or a gravy which is quite dry in consistency. This finger-licking-good curry with spicy, robust pieces of mutton is truly unmatchable.

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 3
Author Chandrima

Ingredients

  • 500 Grams Mutton (medium-sized pieces with bone)
  • 3 tbsp Yogurt
  • 2 Onion medium sized (thinly sliced)
  • tbsp Cumin powder
  • 4-5 Green chilies slitted (adjust as per your tolerance)
  • Salt
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1/4 tsp Sugar
  • 1/4 tsp Garam masala powder
  • 1/4 cup Mustard oil

For marinating the Mutton

  • 1/4 cup Raw papaya (grated)
  • 1/2 tsp Red chili powder/Kashmiri mirch powder
  • 1/2 tsp Turmeric powder

For tempering

  • 2 Whole dry red chilli (break into halves)
  • 10 Black peppercorn (lightly crushed)
  • 2 Black cardamom (lightly crushed)
  • 3 Green cardamom (lightly crushed)
  • 3 Cloves
  • 3 Cinnamon (1" 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). Temper with all the ingredients mentioned ‘For tempering’. Now add sliced onions, fry over medium heat until brown in color. Add ginger-garlic paste, mix and sauté for a few seconds. Next to add Cumin powder, mix and fry for a few seconds again. Now add marinated mutton into this. Add yogurt, salt and green chilies. Mix and cook over medium heat for 20 minutes uncovered. Keep stirring in between to prevent burning from the bottom of the pan.

  3. If you’re using an iron wok; you’ll see within this time the mutton will start to change its colour. It will turn darker and this happens due to the iron wok only.

  4. The colour is too die for, and you’ll not get this colour 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.

  5. After cooking the first 20 minutes uncovered, add one cup of hot water into the mutton. Mix well, cover and cook over low heat until cooked thoroughly. When the mutton pieces are fully done, check salt, adjust if needed. Add sugar and garam masala powder, mix well and remove from the heat. Normally this takes one hour to cook, but sometimes 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.

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

Kosha Mangsho

Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
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6 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.

     
  3. Hi Chandrima, enjoyed going through all your recipes.
    Will definitely try them out.

     

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