Kosha Mangsho, a beloved Bengali Mutton Curry, is a culinary treasure renowned for its slow-cooked mutton infused with rich spices. This iconic dish speaks for itself as a true gem of Bengali cuisine.
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- Debjani's Note
- Kosha Mangsho video recipe
- Kosha Mangsho, the iconic Bengali Mutton Curry
- Golbari-r kosha mangsho - the lost glory
- Tips!
- Recipe Card
- Kosha Mangsho Recipe Tips
- Pairing Kosha Mangsho
- Mutton Recipes from Debjanir Rannaghar!
- Have you tried the Perfect Kosha Mangsho recipe from Debjanir Rannaghar!
- Here's the Mutton Kosha Recipe Pin for your Pinterest board
Debjani's Note
Sunday morning in Kolkata! After six long months away from home, I couldn't ask for anything more. It was nearly 9 AM, and I was still in bed, enjoying a mug of black coffee and the "Anandabazar Patrika." It was blissfully quiet, mainly because Pasta, my daughter, was surrounded by grandparents, uncles, aunts, and cousins - a whole crew dedicated to looking after her! Suddenly, I overheard my parents' voices. "You're not supposed to eat mutton, remember?" my mother said. "Dolon's home," my father retorted, "and I'm having Kosha Mangsho today! She's making it, so please, let it be!" A brief silence followed.
The next thing I knew, a large bowl of Kosha Mangsho was planned for dinner, doctor's orders be darned! How could I refuse my dad's request for his favorite slow-cooked mutton dish? I carefully gathered all the ingredients in the kitchen and began to cook, or rather, slow-cook. I even used a traditional iron pan to give the Kosha Mangsho that characteristic dark, rich color.
Before cooking the meat, there was a marination time. I noticed Maa watching me, probably making sure I was getting the color just right!
Kosha Mangsho video recipe
Kosha Mangsho, the iconic Bengali Mutton Curry
Kosha Mangsho, often hailed as the king or queen of Bengali mutton curries, is a true treasure in Bengali cuisine. More than just a dish, it's a complete experience, a flavorful masterpiece carefully created through slow simmering. Famous for its incredibly tender mutton soaked in a wonderful mix of fragrant spices, Kosha Mangsho is a far cry from your average meal. The mutton, usually cooked on the bone, is slowly braised in a rich, dark gravy until it's so soft it practically melts in your mouth. Beyond its taste, the mere scent of Kosha Mangsho gently simmering is enough to spark memories and a feeling of home. This iconic dish, often enjoyed during celebrations and family get-togethers, truly showcases the art of slow cooking and the lasting strength of tradition.
Golbari-r kosha mangsho - the lost glory
When you think of Kosha Mangsho, you might recall the legendary Golbarir Kosha Mangsho. This once-famous roadside eatery near Hatibagan was celebrated for serving some of the best Kosha Mangsho in Kolkata. Sadly, time has taken its toll, and the Kosha Mangsho they offer today is a mere shadow of its former glory. However, the good news is that almost every Bengali restaurant now features Kosha Mangsho, showcasing just how popular this mutton curry truly is.
Tips!
Making Kosha Mangsho at home isn't complicated at all. The secret to its perfect aroma and flavor lies in slow-cooking the mutton with carefully chosen spices for at least an hour and a half. Here's a recipe for this iconic Mutton Kosha, so you can try making it yourself!
Recipe Card
Kosha Mangsho Recipe | Bengali Mutton Kasha
Ingredients
- 1 Kg Mutton with fat preferably Rewazi Khashi
- ½ Cup Grated Raw Papaya
- 8 Onion
- 2 tablespoon Garlic Paste
- 1.5 tablespoon Ginger Paste
- 3 Green Chili
- 200 g Sour Curd
- 2 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 2 teaspoon Bengali Garam Masala Powder
- ½ teaspoon Asafoetida aka Hing
- 2 teaspoon Red Chili Powder
- 2 teaspoon Turmeric Powder
- 1 tablespoon Sugar
- 4 Bay Leaves
- 4 Dry Red Chilies
4 Clove:
- 2 Black Cardamom
- 4 Green Cardamom
- 1 Cinnamon Stick
- 150 ml Mustard Oil
- 2 tablespoon Ghee aka Clarified Butter
Instructions
- Wash the Mutton pieces thoroughly and pat them dry.
- Make a paste of two onions and finely chop the rest.
- Now, marinate Mutton pieces with Grated Raw Papaya, 1 teaspoon each of Turmeric Powder, Cumin Powder, Coriander Powder, and Garam Masala Powder, 1 tablespoon Mustard oil, a little salt, ½ teaspoon Sugar and 1 teaspoon each of the ginger garlic Paste and Onion paste.
- Add half of the curd as well.
- Mix everything and give the marinated mutton time to rest for around 6-8 hours.
- Take the rest of the Mustard oil in a deep-bottom pan and heat the oil sufficiently.
- Temper the oil with Bay leaves, Dry Red Chillies, and Hing, and then add 1 tablespoon of sugar and cook until the sugar dissolves and caramelises.
- Now add chopped onion and cook until the onion turns brownish.
- Add Ginger and garlic paste and cook for another 4-5 minutes on a medium flame until the oil separates.
- Now add curd and mix thoroughly.
- Add the rest of the Turmeric Powder, Cumin Powder, Coriander Powder, and chili powder, and cook for one more minute.
- Add salt as well.
- Now, add marinated mutton pieces along with the marination to the spice mix and start cooking on a medium flame.
- The next step is known as "Koshano" in Bengali, which means cooking on a high flame without adding water, and it requires frequent mixing.
- Cook for at least 4-7 minutes on high flame and stir frequently.
- Check the gravy for salt and other spices, and if required, adjust spices accordingly.
- Cook on low flame for around 1 hour.
- Stir in between.
- No need to add water at this moment, as the Mutton will release moisture.
- Cook till the mutton softens but remains in shape.
- Now add chopped green chili.
- Add 1 cup of boiling water and cook until the gravy reaches the desired consistency.
- Add Ghee and Bengali Garam Masala Powder and cook for another 1-2 minutes, and switch the flame off.
- Kosha Mangsho is ready to serve.
Video
Notes
Kosha Mangsho Recipe Tips
- For the best Kosha Mangsho, I like to use a heavy-duty iron kadhai to slow cook the mutton. Slow cooking in an iron wok helps give the mutton that signature dark color.
- While you can use a pressure cooker to speed things up, cooking in an iron pan is what really achieves the perfect, rich color of traditional Kosha Mangsho.
Nutrition
Pairing Kosha Mangsho
Mutton Recipes from Debjanir Rannaghar!
- Mutton Handi Kebab (Also Known as Mutton Kabab)
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Kochi Pathar Jhol (Also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
- Nalli Nihari (also known as Mutton Nihari Recipe or Gosht Nihari)
- Mutton Rezala (Also known as Kolkata style Rezala)
- Joggi Barir Mangsho (Also known as Biyebarir Mutton Curry)
- Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)
- Hyderabadi Haleem (Also known as Mutton Haleem)
- Kolkata's Mutton Tikia (also known as Mutton Tikia Kebab)
- Gota Roshun diye Mangshor Jhol (also known as Bengali mutton curry with garlic pod)
- Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
- Indian Mutton Raan Roast | Indian-Style Mutton Leg Roast
- Bangladeshi Mutton Tehari
- Durban Lamb Curry | Durban Mutton Curry | Recipe | History | World's Best?
- Mutton Ghee Roast (Also known as Mangalorean Mutton Ghee Roast)
- Bengali Mutton Stew with Veggies in a pressure cooker | Shobji diye Mangshor Jhol
- Anglo-Indian Mutton Curry (Also known as Anglo Mutton Curry)
- Mangshor Jhol (Also known as Bengali light Mutton curry)
- Gota Moshlar Mangsho (Also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
Have you tried the Perfect Kosha Mangsho recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Mutton Kosha Recipe Pin for your Pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Sumanta Mitra says
Thank you for posting and I
Look forward to trying this! One request: could you please correct the inconsistencies (e.g., the video shows 8 onions, as do the written instructions, however the caption in the video says “3 onions chopped and 2 for paste”. So is it 5 onions or 8?; also, caption in video says 1/2 tsp garam masala for marination, while written instructions say 1tsp, etc.).
Debjani says
That was a typo. Please go by the written recipe