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

Kosha Mangsho Recipe

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

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

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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 Recipe
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.