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.

%Bengali Kosha Mangsho Recipe Debjanir Rannaghar

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Kosha Mangsho video recipe
Kosha Mangsho, the iconic Bengali Mutton Curry
Golbari-r kosha mangsho - the lost glory
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Mutton Dishes 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

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 the 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 Recipe Debjanir Rannaghar

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!

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Kosha Mangsho | Bengali Mutton Kasha

Kosha Mangsho, a beloved Bengali Mutton Curry, is a culinary treasure renowned for its slow-cooked mutton infused with rich spices. This iconic dish needs no introduction and represents the very best of Bengali cuisine.

Course Mutton

Cuisine Bengali

Keyword debjani rannaghar, Kosha mangsho recipe, mutton kosha recipe

Prep Time 8

Cook Time 1 30

Total Time 9 30

Servings portions

Calories 708kcal

Author Debjani Chatterjee Alam

Cost Rs 1000

Ingredients

1 Kg Mutton with fat preferably Rewazi Khashi
½ Cup Grated Raw Papaya
8 Onion
2 tbsp. Garlic Paste
1.5 tbsp. Ginger Paste
3 Green Chili
200 g Sour Curd
2 Tsp. Cumin Powder
2 Tsp. Coriander Powder
2 Tsp. Bengali Garam Masala Powder
½ Tsp. Asafoetida aka Hing
2 Tsp. Red Chili Powder
2 Tsp. Turmeric Powder
1 Tbsp. Sugar
4 Bay Leaves
4 Dry Red Chilies

4 Clove:

2 Black Cardamom
4 Green Cardamom
1 inch Cinnamon Stick
150 ml Mustard Oil
2 Tbsp. Ghee aka Clarified Butter

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Instructions

Wash the Mutton pieces thoroughly and pat dry them.
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 Tbsp. Mustard oil, a little salt, ½ Tsp. Sugar and 1 Tsp. 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 Tbsp. of sugar and cook until the sugar dissolves and caramelizes.
Now add chopped onion and cook until the onion turns brownish.
Add Ginger and garlic paste and cook for another 4-5 minutes in medium flame until 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 medium flame.
The 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 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 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.

Video

Notes

I prefer an Iron pan to make the Kosha Mangsho, as slow cooking over an Iron wok gives the blackish color to the mutton. You can use a pressure cooker to make the Kosha Mangsho as well to avoid the extra time required for cooking. However, cooking over an Iron pan gives the desired color to Kasha Mangsho.

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Pairing

Mutton Dishes from Debjanir Rannaghar!

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 dolonchttrj@gmail.com. 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.

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