It’s Sunday morning and I’m in Kolkata! Nothing could be better than this I guess especially after 6 months of not visiting home! It’s almost 9 o’clock and I am still in the bed with a mug full of black coffee and “Anandabazar Patrika” since at my native place Pasta (my daughter) is not my responsibility. She has a houseful of Dadu/ Dida/ Mamu/ Mimi/Didi/ Dada to taking care of. Suddenly I heard a conversation between my Ma and Baba! Ma- “you are not allowed to take mutton! Don’t you know it?” Baba – “Dolon (me) is here and I’m going to have Kosha Mangsho today and she’s going to prepare it for me! So please shut your mouth” A minute of silence then!
What’s next!!! Nothing but a big bowl full of Kosha Mangsho ( by ignoring Doctor’s advice) for dinner! Who am I to not to obey Dad’s wish for the slow-cooked mutton delicacy! I took my time, I organized everything in the kitchen and then cooked; in fact, slow-cooked. There, I used a typical Iron pan to make it so that the Kosha Mangsho will have the blackish color! Here I must mention that I gave around 8 hours of marination time before cooking the meat. I found Maa watching me; probably she was checking whether her daughter is capable of getting the perfect color or not!
Bengali Kosha Mangsho!
Kosha Mangsho is a popular Bengali Mutton recipe, though the Chicken version is equally popular. My father prefers his bowl of Kosha Mangsho with a bit extra gravy (though the traditional version is a bit thicker in texture) and that too prepared by me. He at times, forgot that I learned it from his wife only! Needless to say, Kosha Mangsho is a signature semi-dry Bengali Mutton preparation. Apart from Kosha Mangsho, Kochi Pathar Jhol is an equally popular Bengali Mutton dish.
Here’s how I make Kosha Mangsho at Debjanir Rannaghar!
- Serves: 6 People
- Serving size: 175g
- Calories: 708
- Fat: 45.5g
- Saturated fat: 12g
- Carbohydrates: 22.9g
- Sugar: 10.5g
- Sodium: 193mg
- Fiber: 5g
- Protein: 51.3g
- Cholesterol: 166mg
- Mutton: 1 Kg with fat (preferably Rewazi Khashi)
- Grated Raw Papaya: ½ Cup
- Onion: 7-8
- Garlic Paste: 2 tbsp.
- Ginger Paste: 1.5 tbsp.
- Green Chili: 2-3
- Sour Curd: 200g.
- Cumin Powder: 2 Tsp.
- Coriander Powder: 2 Tsp.
- Bengali Garam Masala Powder: 2 Tsp.
- Asafoetida / Hing: ½ Tsp.
- Red Chili Powder: 2 Tsp.
- Turmeric Powder: 2 Tsp.
- Sugar: 1 Tbsp.
- Bay Leave: 4
- Dry Red Chili: 4
- Clove: 3-4
- Black Cardamom: 1-2
- Green Cardamom: 3-4
- Cinnamon Stick: 1"
- Mustard Oil: 150ml
- Ghee / Clarified Butter: 2 Tbsp.
- Wash Mutton pieces thoroughly and pat dry those.
- Make a paste of two onions and finely chop the rest.
- Now, marinate Mutton pieces with Grated Raw Papaya, 1 tsp each of Turmeric Powder, Cumin Powder, Coriander Powder, and Garam Masala Powder, 1 Tbsp. Mustard oil, a little salt, ½ Tsp. Sugar and also 1 Tsp. each of ginger and Garlic Paste and Onion paste.
- Add half of the curd as well.
- Mix everything and give the marinated mutton rest for around 6-8 hours.
- Take 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 Tbsp. of sugar and cook until the sugar dissolves and caramelized.
- Now add chopped onion and cook until the onion turns brownish in color.
- Add Ginger and garlic paste and cook for another 4-5 minute in medium flame until oil separates.
- Now add curd and mix thoroughly.
- Add 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 medium flame.
- Next step is known as “Koshano” in Bengali which means cooking on 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 require adjust spices accordingly.
- Cook on low flame for around 1 hour.
- Stir in between.
- No need to add water at this moment as Mutton will release moisture.
- Cook till the mutton soften but remain in shape.
- Now add chopped green chili.
- Add 1 cup boiling water and cook until the gravy reaches 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.
You can use a pressure cooker to make the Kosha Mangsho as well to avoid the extra time required for cooking. However, cooking over Iron pan, given, the desired color to Kasha Mansho.
To Serve Kosha Mangsho!
Heavenly Kosha Mangsho can be served with Roti, Pulao, Ghee Bhat, and Plain Rice or with Basanti Pulao. However, I love my bowl of Kosha Mangsho with Bread!
Kosha Mangsho, Video Recipe!
Mutton Dishes from Debjanir Rannaghar!
- Mutton Handi Kebab (Also Known as Mutton Kabab)
- Kochi Pathar Jhol (Also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
- Mutton Rezala (Also known as Kolkata style Rezala)
- Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)
- Kolkata’s Mutton Tikia (also known as Mutton Tikia Kebab)
- Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
- Bangladeshi Mutton Tehari
- Mutton Ghee Roast (Also known as Mangalorean Mutton Ghee Roast)
- 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)
- Hyderabadi Haleem (Also known as Mutton Haleem)
Have you tried the Kosha Mangsho Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
*Pictures updated in 2017!