Kosha Mangsho Recipe | Bengali Mutton Kasha

%Bengali Kosha Mangsho Recipe Debjanir Rannaghar

Kosha Mangsho Recipe | Bengali Mutton Kasha

Kosha Mangsho, a beloved Bengali Mutton Curry also known as mutton kasha, 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.

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Course: Mutton

Cuisine: Bengali

Keyword: debjani rannaghar, Kosha mangsho recipe, kosha mangsho recipe debjanir rannaghar, 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 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

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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