Kosha Mangsho
Kosha Mangsho is a rich and spicy Bengali mutton curry, slow-cooked to perfection. The meat is braised until tender and deeply flavored by a blend of aromatic spices and a thick, luscious gravy. This dish is a true celebration of traditional Bengali cuisine.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 750 gmutton, cut into 2-inch (5.1 cm) pieces
base
- 2 pcsyellow onion, finely sliced
- 4 tbspmustard oil
- 1 pcstomato, chopped
marinade
- 2 tbspginger, ginger garlic paste
- 2 tbspgarlic, ginger garlic paste
- 0.5 cupyogurt, plain, full-fat
- 1 tspturmeric powder
- 1.5 tspred chili powder
- 1 tspcumin powder
- 1 tspcoriander powder
whole spices
- 2 pcsbay leaf
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
- 4 pcsgreen cardamom, lightly crushed
- 4 pcsclove
flavor
- 2 pcsgreen chili, slit lengthwise
add-in
- 2 pcspotato, peeled and halved, optional(optional)
finishing
- 1 tspgaram masala
- 1 tbspghee(optional)
seasoning
- 1 tspsalt
- 0.5 tspsugar
liquid
- 0.5 cupwater, warm
Equipment
large bowl · dutch oven · wooden spoon · heavy-bottomed pot
The method
Step by step
- 1
In a large bowl, combine the mutton pieces with ginger, garlic, yogurt, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to coat the mutton evenly.
About 5 min
Cook’s note: Ensure all pieces of mutton are thoroughly coated for best flavor.
- 2
Cover the bowl and let the mutton marinate in the refrigerator for at least 30 minutes, or preferably for 2-4 hours, or even overnight.
About 30 min
Cook’s note: Longer marination enhances the depth of flavor in the curry.
- 3
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and just begins to smoke lightly, then reduce the heat slightly.
About 3 min
Cook’s note: Heating mustard oil to its smoking point helps mellow its pungent flavor.
- 4
Add the bay leaf, cinnamon stick, green cardamom, and cloves to the hot oil and sauté for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the whole spices.
- 5
Add the sliced yellow onion to the pot and cook, stirring frequently, until the onions turn deep golden brown and caramelized, about 15-20 minutes.
About 20 min
Cook’s note: Properly caramelizing the onions is crucial for the color and sweetness of the gravy.
- 6
Stir in the chopped tomato and green chili, cooking until the tomatoes soften and the oil starts to separate from the mixture, about 5-7 minutes.
About 7 min
Cook’s note: Mash the tomatoes with the back of your spoon to help them break down.
- 7
Add the marinated mutton to the pot. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring occasionally, until it changes color and is lightly browned on all sides.
About 7 min
Cook’s note: Searing locks in the juices and develops flavor.
- 8
Reduce the heat to low, cover the pot, and cook the mutton for 60-90 minutes, stirring every 15-20 minutes. The mutton will release its own juices and cook in them.
About 1 hr 30 min
Cook’s note: This slow cooking process, known as 'kosha', helps tenderize the meat and develop the rich gravy.
- 9
If using, add the halved potatoes to the pot after about 45 minutes of cooking the mutton.
Cook’s note: Ensure potatoes are submerged in the gravy to cook evenly.
- 10
If the gravy becomes too dry during cooking, add a little warm water, a quarter cup at a time, to prevent sticking.
Cook’s note: Avoid adding too much water as Kosha Mangsho is meant to have a thick gravy.
- 11
Continue cooking until the mutton is fork-tender and the gravy is thick, dark brown, and the oil has separated and floats on top.
Cook’s note: The total cooking time may vary depending on the quality of the mutton.
- 12
Stir in the sugar and garam masala, mixing well to combine.
About 1 min
Cook’s note: Sugar balances the flavors and enhances the color.
- 13
If desired, stir in the ghee for extra richness.
Cook’s note: This step is optional but adds a wonderful aroma and richness.
- 14
Serve hot with steamed rice, pulao, paratha, or roti.
Keep it good
Store leftover Kosha Mangsho in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.
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