Kosha Mangsho Recipe

Kosha Mangsho Recipe

Prep Time Prep: 20m Total Time Total: 50m

Yield: 6 Servings

recipes.timesofindia.com

Lunch

One of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon. And the joy is bigger when the lunch is a preparation of traditional, authentic Bengali cuisine. This Spicy Bengali Mutton Curry aka Kosha Mangsho is a perfect lunch recipe that would be loved by all. Lick your fingers to Kosha Mangsho's velvety gravy and biting into the juicy pieces of the meat. Try this curry recipe made with mutton, potato, bay leaf, and yoghurt, this main dish recipe is a true delight.

  • 750 grams mutton
  • 3 medium potato halved
  • 3 medium onion
  • 1 teaspoon garam masala powder
  • 1 1/2 teaspoon Meat masala
  • 8 cloves garlic
  • 1 1/2 inches ginger
  • 2 teaspoon turmeric powdered
  • 1 1/2 teaspoon red peppers powdered
  • 1 1/2 teaspoon coriander powder
  • 1 1/2 teaspoon salt
  • 4 tablespoon yoghurt (curd)
  • 12 Numbers black pepper
  • 3 Numbers bay leaf
  • 4 Numbers green cardamom
  • 5 Numbers clove
  • 1/2 inch cinnamon stick
  • 1 teaspoon sugar
  • 3/4 cup mustard oil
  1. For marinating the mutton, bring together garlic, ginger and onions. Grind them together in a mixer to make a smooth paste.
  2. Wash and clean the mutton. Add to it the ingredients for the marinade - yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste. Let it rest for about 2 hours. Ensure that you prick the mutton with a fork so that it absorbs all the flavours.
  3. Heat 2 tbsp mustard oil in a wok. Fry the potatoes till they turn golden brown. Keep them aside.
  4. Now, for cooking the mutton, heat the remaining mustard oil in another wok. Add some turmeric to it. Then, temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom. Also, add sugar to it. The sugar gives a nice red colour to the gravy and also contributes to the subtle sweetness of the spicy gravy.
  5. Add the remaining onion paste along with meat masala and fry for about 5 minutes. You'll notice the oil separating from the mixture. Now add the marinated mutton. Cook at a low flame for about half and hour.
  6. Add 2 cups water (depending on how much gravy you want) and cover the wok. Let the mutton cook for at least an hour now till the mutton becomes soft and succulent. All this while, ensure that the flame is at its lowest.
  7. Now, add the fried potatoes and garam masala, and give it good stir. Let it cool for sometime and then sprinkle freshly chopped coriander leaves.
  8. Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!

Ingredients

  • 750 grams mutton
  • 3 medium potato halved
  • 3 medium onion
  • 1 teaspoon garam masala powder
  • 1 1/2 teaspoon Meat masala
  • 8 cloves garlic
  • 1 1/2 inches ginger
  • 2 teaspoon turmeric powdered
  • 1 1/2 teaspoon red peppers powdered
  • 1 1/2 teaspoon coriander powder
  • 1 1/2 teaspoon salt
  • 4 tablespoon yoghurt (curd)
  • 12 Numbers black pepper
  • 3 Numbers bay leaf
  • 4 Numbers green cardamom
  • 5 Numbers clove
  • 1/2 inch cinnamon stick
  • 1 teaspoon sugar
  • 3/4 cup mustard oil

Instructions

  1. For marinating the mutton, bring together garlic, ginger and onions. Grind them together in a mixer to make a smooth paste.
  2. Wash and clean the mutton. Add to it the ingredients for the marinade - yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste. Let it rest for about 2 hours. Ensure that you prick the mutton with a fork so that it absorbs all the flavours.
  3. Heat 2 tbsp mustard oil in a wok. Fry the potatoes till they turn golden brown. Keep them aside.
  4. Now, for cooking the mutton, heat the remaining mustard oil in another wok. Add some turmeric to it. Then, temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom. Also, add sugar to it. The sugar gives a nice red colour to the gravy and also contributes to the subtle sweetness of the spicy gravy.
  5. Add the remaining onion paste along with meat masala and fry for about 5 minutes. You'll notice the oil separating from the mixture. Now add the marinated mutton. Cook at a low flame for about half and hour.
  6. Add 2 cups water (depending on how much gravy you want) and cover the wok. Let the mutton cook for at least an hour now till the mutton becomes soft and succulent. All this while, ensure that the flame is at its lowest.
  7. Now, add the fried potatoes and garam masala, and give it good stir. Let it cool for sometime and then sprinkle freshly chopped coriander leaves.
  8. Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!