Kosha Mangsho (Bengali Mutton Curry)

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

What is Kosha Mangsho?

Kosha Mangsho or Mutton Kasha is a very popular traditional dish in Bengal and it’s translated as sautéed meat. This thick gravy made with the strong flavours of mutton is a favourite at every Bengali household.

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

This dish is traditionally made in a iron kadai which gives it a deep dark brown colour. 

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 flavour that the mangsho it serves is unmatchable.

Mutton even though under the category of red meat is a brilliant meat to cook with, given that it soaks in all the flavours of the curry and this delicious Kosha Mangsho Recipe tastes even better the next day when the mutton is saturated with the flavours of this beautiful gravy.

How to make Kosha Mangsho?

Mutton is first marinated for a few hours with fresh hung curd, ginger paste, garlic paste and mustard oil to make it tender and let it imbibe all the flavours of the ginger, garlic and mustard.

Some people also add raw papaya as tenderiser but I have not added it. If you wish, you can add 2 tsp of grated raw papaya while marinating the meat.

As is common with Bengali cooking, we are using mustard oil in this dish, for the marinate as well as for the flavourful gravy. I’ve chosen to make this dish in a pressure cooker, to ensure that the mutton cooks perfectly and becomes tender and juicy.

However, this dish is traditionally made in a kadai and is cooked for hours until the mutton becomes tender and the masala becomes dark brown in colour.

So to start off , some mustard oil is heated in a pressure cooker and some of the aromatic spices like black and green cardamom, cinnamon and cloves are added. To this the bay leaves, garam masala, dry red chillies and a spoon full of sugar are added and allowed to fry for a few seconds.

Next onions, garlic, ginger and tomatoes are allowed to cook with the spices. The mutton pieces are then added and allowed to fry for a few minutes. Before addition of water, some of the other spice powders like coriander powder, turmeric powder, red chilli and cumin powder are added.

It is allowed to pressure cook for a while after which some garam masala and freshly squeezed lime juice is put in. Once cooked, the aromatic mutton gravy is garnished with fresh coriander.

A curry that’s beaming with flavours, this dish is sure you to spice up your whole meal. You could also prepare this mutton dish a little in advance, letting the mutton soak up the flavours and spices of the gravy.

To make a restaurant style smooth gravy, you can also grind the fried onion masala and then add it back in the pan.

Potatoes are a must add in this curry and no Kosha Mangsho is complete without adding a  few.

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How to make Mutton Kasha Step by Step

Mix all the ingredients for the marinade and marinate for 3-4 hours.

Heat mustard oil in a pressure cooker.

Slightly crush black cardamom, green cardamom, cinnamon and cloves. When the oil is hot, add bay leaf, crushed garam masala, dry red chillies and sugar and fry for a few seconds.

Add onion and fry until slightly browned.

Add ginger and garlic and fry until 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 pressure cook until mutton is done.

Remove the pressure cooker from heat and let the pressure release. Open the lid and add garam masala powder and lemon juice and mix well.

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

Kosha Mangsho Recipe

4.67 from 6 votes

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Kosha Mangsho

Bengali Kosha Mangsho Recipe is a delicious spicy Bengali Mutton Curry which is full of flavours from mutton, spices and mustard oil.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Calories 465 kcal

Author Neha Mathur

Ingredients

For the marinade

• 1/2 kg Mutton
• 1/2 cup Hung Curd
• 1 tsp Ginger paste
• 1 tsp Garlic Paste
• 1 tbsp Mustard Oil

For the gravy

• 2 tbsp Mustard Oil
• 2 Bay Leaf
• 2 Black Cardamom
• 3-4 Green Cardamom
• 1 inch Cinnamon
• 2-3 Cloves
• 3-4 Dry Red Chillies
• 1 tsp Sugar
• 1 and 1/2 Cup Onion Thinly Sliced
• 1 tsp Ginger Chopped
• 1 tsp Garlic Chopped
• 1/2 cup Tomato Chopped
• 2-3 Potatoes Peeled and cut into halves.
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chilli Powder
• 1 tsp Cumin Powder
• Salt to taste
• 1/2 tsp Garam Masala Powder
• 2 tbsp Lemon Juice
• Fresh Coriander

Instructions

1. Mix all the ingredients for the marinade and marinate for 3-4 hours.

2. Heat mustard oil in a pressure cooker.

3. Slightly crush black cardamom, green cardamom, cinnamon and cloves.

4. When the oil is hot, add bay leaf, crushed garam masala, dry red chillies and sugar and fry for a few seconds.

5. Add onion and fry until slightly browned.

6. Add ginger and garlic and fry until nicely browned.

7. Now add tomatoes and cook for 2 minutes.

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

9. Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt and cook for 2-3 minutes.

10. Now add a cup of water and pressure cook until mutton is done.

11. Remove the pressure cooker from heat and let the pressure release.

12. Open the lid and add garam masala powder and lemon juice and mix well.

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

14. Garnish with fresh coriander.

15. Serve hot with Luchi or Basanti Pulao.

Recipe Notes

This dish is traditionally made in a kadai but you can definitely make it in a pressure cooker to fasten the process.

If cooked in a kadai, it will take approximately 2 hours for the curry to cook properly.

Nutrition Facts

Kosha Mangsho

Amount Per Serving

Calories 465 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 10g63%

Cholesterol 90mg30%

Sodium 122mg5%

Potassium 588mg17%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 4g4%

Protein 25g50%

Vitamin A 895IU18%

Vitamin C 56.3mg68%

Calcium 70mg7%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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