Kosha Mangsho Recipe

Kosha Mangsho or Mutton Kosha is a delicious spicy Bengali-style mutton curry that is full of flavors from mutton (goat meat), spices, and mustard oil. Here is how to make it in traditional style.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 465kcal

Author: Neha Mathur

Kosha Mangsho or Mutton Kosha is a delicious spicy Bengali-style mutton curry that is full of flavors from mutton (goat meat), spices, and mustard oil. Here is how to make it in traditional style.

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Ingredients

For The Marinade

1 pound bone-in goat mutton 500 g, cut into 1-½ inch chunks.
½ cup thick plain yogurt or Greek yogurt
2 teaspoons ginger garlic paste
1 tablespoon mustard oil or any other cooking oil

For The Gravy

4 tablespoons mustard oil or any other cooking oil
2 whole bay leaves
2 whole black cardamoms
3-4 whole green cardamoms
1 inch piece of whole cinnamon stick
2-3 cloves
3-4 whole dry red chilies
1 teaspoon sugar
1 and ½ cup sliced onions
1 teaspoon chopped ginger
1 teaspoon chopped garlic
½ cup chopped tomatoes
2-3 medium potatoes peeled and cut into halves.
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
1 teaspoon cumin powder
salt to taste
½ teaspoon garam masala powder
1 tablespoon lime juice
2 tablespoons chopped cilantro (coriander)

Instructions

Marinate The Mutton

Mix goat mutton, yogurt, ginger garlic paste, and mustard oil in a large bowl. Cover the bowl with a lid and refrigerate for 3-4 hours.

Make The Curry

Heat mustard oil over medium-high heat in a large pan (preferably cast iron pan).
Slightly crush black cardamoms, green cardamoms, cinnamon sticks, and cloves in a mortar and pestle. When the oil is hot, add bay leaves, crushed whole spices, dry red chilies, and sugar to the pan and fry for 4-5 seconds.
Add onions and fry until they turn slightly brown (6-8 mins). Keep stirring at regular intervals.
Add ginger and garlic and fry until the onions are nicely browned (8-10 mins).
Now add the tomatoes and cook for 2 minutes.
Add the marinated mutton pieces along with the marinade and halved potatoes and fry for 5-6 minutes on high heat.
Add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt to taste, and cook for 2-3 minutes.
Now add a cup of water and cover the pan. Cook for 1.5 to 2 hours on low heat until the mutton is tender. Keep stirring in between. Add more water while cooking if the mutton is getting dry and the masala is burning at the bottom of the pan. 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 cilantro and serve hot.

Notes

Adding a tablespoon of raw papaya to the marinade fastens the cooking process.

To make it richer, add a few tablespoon of ghee to the ready curry.

Nutrition