Kosha Mangsho | Bengali Mutton Curry
Kosha Mangsho | Bengali Mutton Curry

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kosha mangsho | bengali mutton curry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This spicy Bengali mutton curry or Kosha Mangsho is a delicious curry where the mutton pieces are fried until tender in mustard oil and a melange of spices. This traditional Kosha Mangsho recipe is ready under an hour and is great for weekend lunches or dinners. This Bengali Mutton Curry recipe is a perfect meal that would be loved by all.

Kosha Mangsho

To get started with this particular recipe, we must first prepare a few components. You can cook kosha mangsho | bengali mutton curry using 25 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Kosha Mangsho | Bengali Mutton Curry:
  1. Get 1/2 kg mutton or lamb, I have used chaap or ribs
  2. Get 1 bay leaf
  3. Prepare 1 whole dry red chilli
  4. Take 8-10 black peppercorn
  5. Get 4 cloves
  6. Take 1 -inch cinnamon stick
  7. Take 4 green cardamom
  8. Prepare 1 black cardamom
  9. Make ready 2 medium-sized onions, thinly sliced
  10. Prepare 1/2 tsp sugar
  11. Get 1/2 tbsp ginger paste
  12. Get 1/2 tbsp garlic paste
  13. Take 1 tsp red chilli powder
  14. Make ready 1 tsp coriander powder
  15. Make ready 1/2 tsp garam masala
  16. Take 1 +1/4 cup water
  17. Get 2 tsp tea leaves
  18. Prepare 1/4 cup mustard oil
  19. Take For marinating:
  20. Prepare 1 cup yoghurt
  21. Make ready 1/2 tbsp ginger paste
  22. Make ready 1/2 tbsp garlic paste
  23. Prepare 1 tsp red chilli powder
  24. Take 1/2 tsp turmeric powder
  25. Prepare 1 tbsp mustard oil

This Kosha Mangsho recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. 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. Kosha Mangsho is a quintessential Bengali rich goat meat curry.

Instructions to make Kosha Mangsho | Bengali Mutton Curry:
  1. Stage 1: To marinate the mutton, take a medium-sized bowl, add mutton pieces, yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder and mustard oil. Mix everything nicely. Cover with a lid and keep it in the refrigerator. Marinate overnight or at least 8 hours.
  2. Stage 2: To make kosha mangsho, take a pressure cooker and pour mustard oil. Heat it over a high flame. Once the oil is hot and has started releasing smoke, lower the flame to medium. Add bay leaf, dry red chilli, black peppercorns, cloves, cinnamon, green cardamom and black cardamom. Fry for a few seconds until they are fragrant.
  3. Then add onions and sugar. Continue to cook on a medium flame for 7-8 minutes or until the onions are light brown in colour. The sugar helps in caramelizing the onions.
  4. Add ginger and garlic paste. Cook for 5 minutes.
  5. Add marinated mutton, red chilli powder and coriander powder. Combine everything together. Cook for 2 minutes.
  6. Then add salt and give it a quick mix. Lower the flame and cover the pressure cooker with a bowl that is filled with water (more than 1 cup). By doing this, water in the bowl will get heated up and we will use this hot water later on in the recipe. We are saving both time and money by following this cooking process. But you can also cover it with a lid if you like. Cook for 5-7 minutes.
  7. Stage 3: Remove the bowl and keep it aside. Check if the mutton has released water. If so, then increase the flame to medium-high and cook for another 10-15 minutes while stirring frequently.
  8. In a saucepan, pour ¼ cup water and bring it to a boil. Add tea leaves and turn the flame off. Strain and keep aside.
  9. Once all the water has evaporated and oil has started releasing from the mutton, pour the tea water, 1 cup hot water and garam masala into the cooker. Mix well.
  10. Stage 4: Pressure cook for 1-2 whistles. After the first whistle, lower the flame and continue to cook until the mutton has fully cooked. This totally depends upon the quality of the mutton. If the quality is good then it will cook after 1 or 2 whistles, and if not, then you may have to cook for a few more whistles.
  11. Once done, turn the heat off and release the pressure. Pour kosha mangsho into the serving bowl and garnish with coriander leaves. Serve hot with luchi (poori) or steamed rice.

Mangsho means meat and the term kosha comes from the word koshano, which means to slow cook in loads of spices with minimal water so to create a spice coated velvety gravy. Rich spiced gravy with juicy tender goat meat, this is every Bengali's favorite Sunday meal! Chunks of goat meat and potatoes cooked in an onion-ginger-garlic gravy with handsome portions of tomatoes, dahi or plain yogurt and pure mustard oil, will give you the fiery and spicy jhal jhal mutton kosha or kosha mangsho or bengali mutton curry. There is a milder more liquidy mutton recipe that we bengalis love as well, called mutton er jhol. Today's recipe however has more of a semi gravy.

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