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!Print
Kosha Mangsho is a famous Bengali Mutton Curry where the mutton is slow cooked with the spices for hours.
- 1 Kg Muttonwith fat (preferably Rewazi Khashi)
- ½ Cup Grated Raw Papaya
- 8 Onion
- 2 tablespoon. Garlic Paste
- 1.5 tablespoon. Ginger Paste
- 3 Green Chili
- 200g 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 inch Cinnamon Stick
- 150ml Mustard Oil
- 2 tablespoon. Ghee aka Clarified Butter
- 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 teaspoon each of Turmeric Powder, Cumin Powder, Coriander Powder, and Garam Masala Powder, 1 tablespoon Mustard oil, a little salt, ½ teaspoon Sugar and also 1 teaspoon 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 tablespoon 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.
I prefer Iron pan to make the Kosha Mangsho as slow cooking over 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 Iron pan, given, the desired color to Kasha Mansho.
- Prep Time: 8 hours
- Cook Time: 90 mins
- Category: Mutton
- Method: Slow cooking
- Cuisine: Bengali
- Serving Size: 175g
- Calories: 708
- Sugar: 10.5g
- Sodium: 193mg
- Fat: 45.5g
- Saturated Fat: 12g
- Carbohydrates: 22.9g
- Fiber: 5g
- Protein: 51.3g
- Cholesterol: 166mg
Keywords: Kosha mangsho recipe, mutton kosha recipe, debjani rannaghar
Kosha Mangsho video recipe
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!
Mutton Dishes 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)
- 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)
- 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)
- Bengali Mutton Stew with Veggies in a pressure cooker | Shobji diye Mangshor Jhol
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.