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 to be darker in colour, the darker the better for us. You must know about the famous Golbari Kosha Mangsho in Kolkata, the dark-coloured, spicy meat that they cook in an iron kadai for hours and serve with Parota, this recipe tastes similar to that. You must cook it to believe it. The finger-licking-good curry with spicy, perfectly cooked mutton pieces is truly unmatchable. Do try making it if you haven’t tasted this Mutton Curry before. And if you’re cooking this at home let me know about your experience with it. 🙂
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 spicy curry with robust flavours gives you an unforgettable gastronomic experience.
Ingredients
- 500 Grams- Mutton (medium-sized pieces, curry cut)
- 3 tbsp- Yogurt
- 2 Onion medium-sized (thinly sliced)
- 1½ tbsp- Cumin powder
- 4-5 Green chillies (halved)
- Salt
- 1 tbsp- Ginger paste
- 1 tbsp- Garlic paste
- ¼ tsp- Sugar
- ¼ tsp- Garam masala powder
- ¼ cup- Mustard oil
For marinating the Mutton
- ¼ cup- Raw papaya (grated)
- ½ tsp- Red chili powder/Kashmiri mirch powder
- ½ tsp- Turmeric powder
For tempering
- 2- Whole dry red chilli (halved)
- 10- Black peppercorn (lightly crushed)
- 2- Black cardamom (lightly crushed)
- 3- Green cardamom (lightly crushed)
- 3- Cloves
- 3- Cinnamon sticks (1″ pieces)
Instructions
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Marinate the mutton pieces with all the ingredients mentioned For marinating the Mutton. Keep aside for 2-3 hours.
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Heat oil in a deep frying pan/kadai (I used an iron wok). Temper with all the ingredients mentioned For tempering.
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Next, add the sliced onions, saut over medium heat until brown in color.
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Add ginger-garlic paste, mix and sauté for a few seconds.
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Next, add cumin powder, mix and sauté for a few seconds again.
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Now add the 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.
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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.
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The colour is too die for, and you’ll not get this colour if you are using any other pan except an iron vessel. But depending on the availability, it's completely fine if you’re using any other pan to cook the mutton, as there will be no difference in taste.
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Next, add 250ml hot water to the mutton. Mix well, cover and cook over low heat until the mutton pieces are fully done. Keep stirring in-between, it takes approximately 1 hour for the mutton to get cooked through. The gravy of this dish should be on the thicker side, so adjust the quantity of water accordingly during cooking.
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Check salt at this stage, and adjust if needed.
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Add sugar and garam masala powder, mix well and remove from the heat.
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Serve hot with Parota, Luchi, or Basanti Polao, enjoy!
Kosha Mangsho
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