By Debjani 1 Comment
Jump to Recipe·Print Recipe·★★★★4 from 1 review
It’s Sunday morning and I’m in Kolkata! Nothing could be better than this I guess especially after 6 months of not visiting home! It’s almost 9 o’clock and I am still in bed with a mug full of black coffee and “Anandabazar Patrika” since at my native place Pasta (my daughter) is not my responsibility. She has a houseful of Dadu/ Dida/ Mamu/ Mimi/Didi/ Dada to take care of. Suddenly I heard a conversation between my Ma and Baba! Ma- “you are not allowed to take mutton! Don’t you know it?” Baba – “Dolon (me) is here and I’m going to have Kosha Mangsho today and she’s going to prepare it for me! So please shut your mouth" A minute of silence then!
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- Recipe Card
- Kosha Mangsho video recipe
- Mutton Dishes from Debjanir Rannaghar!
What’s next!!! Nothing but a big bowl full of Kosha Mangsho ( by ignoring the Doctor’s advice) for dinner! Who am I not to obey Dad's wish for the slow-cooked mutton delicacy? I took my time, organized everything in the kitchen, and then cooked; in fact, slow-cooked. There, I used a typical Iron pan to make it so that the Kosha Mangsho will have a blackish color! Here I must mention that I gave around 8 hours of marination time before cooking the meat. I found Maa watching me; probably she was checking whether her daughter is capable of getting the perfect color or not!
Recipe Card
Kosha Mangsho | Bengali Mutton Kasha
- Author: Debjani Chatterjee Alam
- Total Time: 9 hours 30 mins
- Yield: 6 portions 1x
Description
Kosha Mangsho is a famous Bengali Mutton Curry where the mutton is slow-cooked with spices for hours.
Ingredients
UnitsScale
- 1 kg Muttonwith fat (preferably Rewazi Khashi)
- ½ cup Grated Raw Papaya
- 8 Onion
- 2 tbsp. Garlic Paste
- 1.5 tbsp. Ginger Paste
- 3 Green Chili
- 200g Sour Curd
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 2 Tsp. Bengali Garam Masala Powder
- ½ Tsp. Asafoetida aka Hing
- 2 Tsp. Red Chili Powder
- 2 Tsp. Turmeric Powder
- 1 Tbsp. Sugar
- 4 Bay Leaves
- 4 Dry Red Chilies
- 4 Clove:
- 2 Black Cardamom
- 4 Green Cardamom
- 1 inch Cinnamon Stick
- 150ml Mustard Oil
- 2 Tbsp. Ghee aka Clarified Butter
Instructions
- Wash Mutton pieces thoroughly and pat dry those.
- Make a paste of two onions and finely chop the rest.
- Now, marinate Mutton pieces with Grated Raw Papaya, 1 teaspoon each of Turmeric Powder, Cumin Powder, Coriander Powder, and Garam Masala Powder, 1 Tbsp. Mustard oil, a little salt, ½ Tsp. Sugar and also 1 Tsp. each of ginger and Garlic Paste and Onion paste.
- Add half of the curd as well.
- Mix everything and give the marinated mutton rest for around 6-8 hours.
- Take rest of the Mustard oil in a deep bottom pan and heat the oil sufficiently.
- Temper the oil with Bay leaves, Dry Red Chillies, and Hing and then add 1 Tbsp. of sugar and cook until the sugar dissolves and caramelized.
- Now add chopped onion and cook until the onion turns brownish in color.
- Add Ginger and garlic paste and cook for another 4-5 minute in medium flame until oil separates.
- Now add curd and mix thoroughly.
- Add rest of the Turmeric Powder, Cumin Powder, Coriander Powder, and chili powder and cook for one more minute.
- Add salt as well
- Now add marinated mutton pieces along with the marination to the spice mix and start cooking on medium flame.
- Next step is known as “Koshano” in Bengali which means cooking on high flame without adding water and it requires frequent mixing.
- Cook for at least 4-7 minutes on high flame and stir frequently.
- Check the gravy for salt and other spices and if require adjust spices accordingly.
- Cook on low flame for around 1 hour.
- Stir in between.
- No need to add water at this moment as Mutton will release moisture.
- Cook till the mutton soften but remain in shape.
- Now add chopped green chili.
- Add 1 cup boiling water and cook until the gravy reaches desired consistency.
- Add Ghee and Bengali Garam Masala Powder and cook for another 1-2 minutes and switch the flame off.
- Kosha Mangsho is ready to serve.
Notes
I prefer Iron pan to make the Kosha Mangsho as slow cooking over Iron wok gives the blackish color to the mutton.
You can use a pressure cooker to make the Kosha Mangsho as well to avoid the extra time required for cooking. However, cooking over Iron pan, given, the desired color to Kasha Mansho.
- Prep Time: 8 hours
- Cook Time: 90 mins
- Category: Mutton
- Method: Slow cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 175g
- Calories: 708
- Sugar: 10.5g
- Sodium: 193mg
- Fat: 45.5g
- Saturated Fat: 12g
- Carbohydrates: 22.9g
- Fiber: 5g
- Protein: 51.3g
- Cholesterol: 166mg
Keywords: Kosha mangsho recipe, mutton kosha recipe, debjani rannaghar
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Kosha Mangsho video recipe
To Serve Kosha Mangsho!
Heavenly Kosha Mangsho can be served with Roti, Pulao, Ghee Bhat, and Plain Rice or with Basanti Pulao. However, I love my bowl of Kosha Mangsho with Bread!
Mutton Dishes from Debjanir Rannaghar!
- Mutton Handi Kebab (Also Known as Mutton Kabab)
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Kochi Pathar Jhol (Also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
- Nalli Nihari (also known as Mutton Nihari Recipe or Gosht Nihari)
- Mutton Rezala (Also known as Kolkata style Rezala)
- Joggi Barir Mangsho (Also known as Biyebarir Mutton Curry)
- Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)
- Kolkata’s Mutton Tikia (also known as Mutton Tikia Kebab)
- Gota Roshun diye Mangshor Jhol (also known as Bengali mutton curry with garlic pod)
- Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
- Bangladeshi Mutton Tehari
- Mutton Ghee Roast (Also known as Mangalorean Mutton Ghee Roast)
- Anglo-Indian Mutton Curry (Also known as Anglo Mutton Curry)
- Mangshor Jhol (Also known as Bengali light Mutton curry)
- Gota Moshlar Mangsho (Also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
- Hyderabadi Haleem (Also known as Mutton Haleem)
- Bengali Mutton Stew with Veggies in a pressure cooker | Shobji diye Mangshor Jhol
Have you tried the Kosha Mangsho Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at@foodofdebjani.
You can follow me onFacebook,Twitter,PinterestandInstagramfor updates and recipes from Debjanir Rannaghar.
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About Debjani
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Comments
Sumanta Mitra says
Thank you for posting and I
Look forward to trying this! One request: could you please correct the inconsistencies (e.g., the video shows 8 onions, as do the written instructions, however the caption in the video says “3 onions chopped and 2 for paste”. So is it 5 onions or 8?; also, caption in video says 1/2 tsp garam masala for marination, while written instructions say 1tsp, etc.).★★★★
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