How to cook Bengal’s Kosha Mangsho (Mutton Curry)
By Sutikshya Mallick | Oct 07, 2019
One of the biggest joys in life is to sit with your family and friends and enjoy a scrumptious meal on a festival afternoon. This velvety Bengali Mutton Curry (or what we call it as ‘Kosha Mangsho’) is a perfect Durga Puja lunch recipe that would be loved by everyone! Sounds mouthful isn’t it? This festive season try this authentic Bengali cuisine made with mutton, potato, bay leaf, and yoghurt!
Prepping Time: 2 hours 10 minutes
Cooking Time: 2 hours
Level of Cooking: Difficult
|For Marination||For Mutton Curry|
|Turmeric Powder – 2 tbsp||Mutton – 750 gms|
|Coriander Powder – 1 tsp||Onion, chopped – 3|
|Red Chilli Powder – 1 tsp||Meat Masala – 1 tsp|
|Curd – 4 tbsp||Bay leaves – 3|
|Ginger Garlic Paste – 2 tbsp||Cloves – 5|
|Salt – As per taste||Sugar – 1 tsp|
|Mustard Oil – 1-2 tbsp||Potatoes, halved – 3|
|Garam Masala Powder – 1 tsp|
|Black Pepper – 10-12|
|Green Cardamom – 3|
|Cinnamon Stick – ½ stick|
|Mustard Oil – 2 cups|
|Coriander, chopped (for garnishing)|
Step 1: Take garlic cloves and ginger and grind them together in a mixer grinder to make a smooth paste.
Step 2: Wash and clean the mutton thoroughly under running water for almost 3-4 minutes. Take a large bowl and marinade the mutton with all the ingredients (see above) and freshly prepared ginger garlic paste. Allow the mixture to rest for 2 hours. It is advisable to prick the mutton pieces with a fork so that it absorbs all the flavours.
Step 3: Take a deep kadhai, heat mustard oil and add potatoes. Fry the potatoes till they turn golden brown. Remove it from the flame and keep aside. You may also try this dish traditionally in an iron kadai for a deep dark brown colour texture.
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Step 4: Take another vessel and heat the remaining mustard oil. Once flame starts coming out, adjust it to medium-heat and add black pepper, cinnamon stick, bay leaves, cloves, and cardamom.
Step 5: Once they begin to splutter, add turmeric powder and sugar to it. The sugar will add a nice red colour and subtle sweetness to the spicy gravy. Mix it properly and cook for 2-3 minutes.
Step 6: Add the chopped onions along with meat masala and fry for about 5 mins, until it turns brown.
Step 7: Now add the marinated mutton and cook at a low flame for about 40 mins. At this stage, do not add water as the mutton and onion will release moisture.
Step 8: Add 2 cups water (depending on the amount of gravy) and cover the vessel. Allow the mutton to cook on a low flame for at least an hour. It is advisable to stir occasionally to avoid sticking to the bottom/getting burnt. Also, keep a check and add more water (if required) until the mutton pieces become soft and succulent.
Step 9: Now, add the fried potatoes and garam masala and give it good stir. If the potatoes are still hard, add one cup of water and cook for another 8-10 minutes on a low flame.
Step 10: If the mutton pieces and potatoes have become soft and the gravy has got a nice reddish texture, then give it a good stir and remove the dish from the flame.
Step 11: Allow it cool for some time and garnish it with freshly chopped coriander leaves.
Tip: Serve hot with either Steamed Rice, Maida Luchi or Parathas. If it’s a festive season, team it up with Bengali desserts such as Mishti Doi or Rosogullas and enjoy a perfect meal!