MOTON KASHA TO RELISH

Bengali Kosha Mangsho or Mutton Kasha is a delicious spicy Bengali Mutton Curry that is full of flavors from mutton, spices, and mustard oil. Here is how to make it.

Kosha Mangsho is a very popular traditional dish in Bengal, and it’s translated as sautéed meat. The gravy is slow-cooked over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces. This thick gravy made with the strong flavors of mutton is a favorite at every Bengali household.

little high on the spice quotient, this Kosha Mangsho recipe or Bengali Style Mutton Curry can be had with traditional crisp Bengali Luchi or with a portion of the delicious Bengali Mishti Pulao.

This dish is traditionally made in an iron Kadai which gives it a deep dark brown color. This Bengali Mutton recipe is an instant hit at every Navratri and Poila Baisakh or the Bengali New Year celebrations.

There is nothing like this sumptuous mutton curry to take you through the day. If you are visiting Kolkata, a trip to Shyam Baazar to taste the iconic Golbarir Kosha Mangsho is a must. It’s a tiny eatery but the flavor that the mangsho it serves is unmatchable.

Ingredients

Kosha Mangsho Ingredients.

Goat Mutton – To make this recipe, choose the best goat meat with bones. Meat from the shoulder or the hind legs are best to make the curries. Ask your butcher to cut you from these areas. Wash the mutton very well before using and drain all the excess water.

For Marination – To make this curry, firstly mutton is marinated and for the same, you will need – fresh hung yogurt, ginger paste, garlic paste.

Mutton is marinated so that it tenders and also soaks up the flavors really nicely. Also, taste the yogurt, if it’s sour then it will ruin the taste. Use the fresh one. To hang the yogurt, simply transfer it to a fine sieve and let it rest for an hour in the refrigerator over a bowl. All the excess water will drip and the yogurt will be thick and creamy. You can use Greek yogurt too. It doesn’t require hanging.https://6bebc0e51d31ee0cdefb6db09e5bb49f.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

Oil – The mustard oil really brings out the flavor of the curry. If not mustard oil, then you can use any vegetable oil or even ghee.

Whole Spices – For the curry, you will need whole spices such as – black cardamom, green cardamom, cinnamon, cloves, dry red chilies, and bay leaf. When infused in hot oil, it releases a nice aroma and also flavors up the curry.

Potatoes – This Bengali mutton curry also uses potatoes along with mutton. Peel and cut the potatoes in thick rounds and then add in the curry.

Spice Powders – To enhance the flavor, even more, we will add in coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder.

Others – Another set of ingredients that are required for this delicious curry – onion, ginger, garlic, tomatoes, lemon juice, fresh coriander,and water.

How to make Kosha Mangsho?

In a large bowl, mix all the ingredients for the marinade. Refrigerate the bowl for 3-4 hours and marinate the mutton well.

Heat mustard oil in a pan. An iron pan is best to make this dish as it gives a deep blackish color to the dish but if you don’t have one, use any heavy bottom pan.

Slightly crush black cardamom, green cardamom, cinnamon, and cloves. Crushing the spices helps in releasing all their flavor in the oil. When the oil is hot, add bay leaf, crushed spices, dry red chilies, and sugar and fry for a few seconds.

Add thinly sliced onion and fry on medium high heat until slightly browned. Keep stirring at regular intervals.

Add ginger and garlic and fry until the onions are nicely browned.

Now add tomatoes and cook for 2 minutes.

Tomatoes added in the pan.

Add the mutton pieces and potatoes along with the marinade and fry for 5-6 minutes on high heat.

Add the dry spices and salt and cook for 2-3 minutes. Now add a cup of water and cover the pan. Cook for 1.5 to 2 hours until the mutton is done. Keep stirring in between. Add more water while cooking if the mutton is getting dry. The consistency of Kosha Mangsho is slightly thick, so keep that in mind.

Pan covered.

Finally add garam masala powder and lime juice and mix well.

garam masala and lime juice added in the pan.

Cook for another 3-4 minutes until the gravy is slightly thickened. Serve hot.

Ready kosha mangsho.
Bengali Kosha Mangsho or Mutton Kasha is a delicious spicy Bengali Mutton Curry that is full of flavors from mutton, spices, and mustard oil. Here is how to make it.

Kosha Mangsho Recipe

Bengali Kosha Mangsho or Mutton Kasha is a delicious spicy Bengali Mutton Curry that is full of flavors from mutton, spices, and mustard oil. Here is how to make it.4.78 from 9 votes Print Pin RateCourse: Main CourseCuisine: Indian Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutes Servings: 4 people Calories: 465kcal Author: Neha Mathur

Ingredients 1x2x3x

For the marinade

  • ▢½ kg goat mutton
  • ▢½ cup thick yogurt
  • ▢1 tsp ginger paste
  • ▢1 tsp garlic paste
  • ▢1 tbsp mustard oil

For the gravy

  • ▢3 tbsp mustard oil
  • ▢2 bay leaves
  • ▢2 black cardamom
  • ▢3-4 green cardamom
  • ▢1 inch whole cinnamon
  • ▢2-3 whole cloves
  • ▢3-4 whole dry red chilies
  • ▢1 tsp sugar
  • ▢1 and ½ cup sliced onion
  • ▢1 tsp chopped ginger
  • ▢1 tsp chopped garlic
  • ▢½ cup chopped tomato
  • ▢2-3 potatoes (Peeled and cut into halves.)
  • ▢2 tsp coriander powder
  • ▢1 tsp turmeric powder
  • ▢2 tsp Kashmiri red chili powder
  • ▢1 tsp cumin powder
  • ▢salt to taste
  • ▢½ tsp garam masala powder
  • ▢1 tbsp lime juice
  • ▢2 tbsp chopped coriander

Instructions

  • In a large bowl, mix all the ingredients for the marinade. Refrigerate the bowl for 3-4 hours and marinate the mutton well.
  • Heat mustard oil in a pan. An iron pan is best to make this dish as it gives a deep blackish color to the dish but if you don’t have one, use any heavy bottom pan.
  • Slightly crush black cardamom, green cardamom, cinnamon, and cloves. Crushing the spices helps in releasing all their flavor in the oil. When the oil is hot, add bay leaf, crushed spices, dry red chilies, and sugar and fry for a few seconds.
  • Add thinly sliced onion and fry on medium high heat until slightly browned. Keep stirring at regular intervals.
  • Add ginger and garlic and fry until the onions are nicely browned.
  • Now add tomatoes and cook for 2 minutes.
  • Add the mutton pieces and potatoes along with the marinade and fry for 5-6 minutes on high heat.
  • Add the dry spices and salt and cook for 2-3 minutes. Now add a cup of water and cover the pan. Cook for 1.5 to 2 hours until the mutton is tender. Keep stirring in between and scraping the sides and bottom of the pan. Add more water while cooking if the mutton is getting dry. The consistency of Kosha Mangsho is slightly thick, so keep that in mind.
  • Finally, add garam masala powder and lime juice and mix well.
  • Cook for another 3-4 minutes until the gravy is slightly thickened.
  • Garnish with fresh coriander and serve hot.

Notes

Some people also add raw papaya as a tenderizer but I have not added it. If you wish, you can add 2 tsp of grated raw papaya while marinating the meat.If you are short on time, cook the curry in a pressure cooker. Once the mutton is added, close the lid of teh cooker and pressure cook for one whistle on high heat. Then simmer the heat to low and cook for 20 minutes. Let the pressure release naturally and then open the lid.This dish tastes best the next day. So if you have planned it before, make it a day prior to serving.To make a restaurant-style smooth gravy, you can also grind the fried onion masala and then add it back to the pan.Potatoes are a must-add in this curry and no Kosha Mangsho is complete without adding a  few.You can drizzle a few teaspoon of ghee over the ready gravy just before serving.

Nutrition

Calories: 465kcal | Carbohydrates: 9g | Protein: 25g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 122mg | Potassium: 588mg | Fiber: 1g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 56.3mg | Calcium: 70mg | Iron: 3.9mgPin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!Previous Post:« TaakNext Post:Mutton Kulambu »LOAD COMMENTS


Published by Sima Sarkar

I am Anjan.I am a freelancer.I am trying to write day to day human issues.I want to highlight issues related to 'Mother Earth' as well.

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