Golbarir kosha mangsho is a delicious Bengali style mutton curry recipe from a popular Kolkata restaurant named Golbari. Golbari is actually a 99 years old Kolkata(Calcutta) based restaurant(located in the ShyamBazar area), first invented this unique mutton kosha( a dry mutton curry recipe) and got hugely popular among Bengalis. Though Golbari has two types of kosha mangsho recipes with mutton and chicken. However, among these two recipes, Golbarir mutton kosha is more famous and older than its chicken kosha recipe. And today I am going to share how to make Golbari style mutton kosha recipe at home(with step by step pictures).
Golbarir mutton kosha is a very popular dish of Kolkata, an unique flavoured soft & juicy meat with a dark black hue is the speciality of Golbari. Mutton or chicken preparation of Golbari is different from Bengalis traditional kosha mangsho recipes. Even it is different from other Kolkata restaurant-style mutton or chicken curries too. Due to its uniqueness, Golbari is close to many Bengali’s hearts. Though it is a restaurant-style recipe, however, easy to make at home even prepared with simple ingredients. Just follow my step by step recipe and you are in. Although it is a little time consuming but is worth actually.
Golbarir mutton kosha is total bliss to Bengali, especially those who love mutton. Because of Kolkata and its surroundings no Bengali restaurant could make such mutton curry recipes. Actually, it is a nostalgia to the whole Bengali community since the pre-independence period.
In Golbari, mainly porota is served with this mutton kosha. However, must try it out with plain rice or any type of Bengali pulao too. Especially our Basanti pulao or white pulao or any Bengali style Misti pulao goes perfect with Golbarir mutton. Though piping hot white rice is not also a bad option.
I have heard Bengali five-spice or paanch phoron is the most important ingredient in making Golbarir kosha mangsho recipe to bring that unique taste along with that dark black hue. Even I also heard, its paste or powder is mainly used to get that restaurant-style taste. So according to that myth, initially, I started making this recipe by following the same way. However that neither enhance the taste nor make it close to Golbari nor with the Kolkata style other kosha mangsho recipes. Even I found that mutton gravy contains a little bitter taste and even paanch phoron smell does not go great with this recipe. So skip that step and started making recipe in my way.
Later I found crispy brown onion paste and a compilation of tea liquor along with cooking in an iron pan is the mainly used in making Golbarir kosha mangsho recipes. That is the reason behind the black hue of this mutton curry. Though I didn’t use the iron pan for making this recipe. However, as per my experience, cooking in an iron pan really add a dark colour to the food.
Raw papaya is a crucial ingredient for making Golbarir mutton kosha as it helps to make the mutton soft and tender. Enzymes in raw papaya help the meat to get soft and tender. Since the old days, that is the most commonly used method used in making Bengali style mutton curry(mutton kosha or mutton er jhol) recipes. As then mangsho denotes only mutton or goat meat as then chicken meat was not allowed in Bengali homes. However, the curd is also used in this recipe to tenderise the meat and enhance the taste of this gravy.
As I am a huge fan of Golbarir mutton kosha and long years out of Kolkata so often make it at home. If you are also a fan of Golbari then must try this mutton kosha recipe in your kitchen. Hope my step by step recipe will help you to make it perfect. Please don’t forget to leave your valuable feedback in the comment section below. Let me know how much you love this recipe, or do I need any improvement or any recipe related queries or information you want to know or want to share with me. Feel free to write it down in my comment section.
Even you may check some of my other Mutton recipes from my blog, i.e, Kolkata Style Mutton Chaap, Mutton Chops Fry, Restaurant-Style Mutton Masala, Mutton Kofta Curry, Mutton Ghee Roast, Mutton Rogan Josh recipe.
Golbarir kosha mangsho- a Kolkata restaurant-style mutton curry recipe
Ingredients of golabarir mutton kosha
- 650 gms Mutton
- 2 tbsp raw papaya
- 3-4 green chillies
- 1 tsp ginger paste
- 2 tsp garlic paste
- 1/2 lemon juice(optional)
For making gravy
- 3-4 onion(fine sliced and deep-fried)
- 6 tbsp curd
- 1 tsp red chilli powder
- 1 tsp Kashmiri red chilli powder(optional)
- 1/2 tsp coriander powder
- 1 tsp cumin powder
- Salt(as per taste)
- 1/2 tsp Golbari meat masala powder
- 3/4 cup Mustard oil
For making Golbari meat masala
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 black cardamom
- 2-3 green cardamom
- 1 tsp black peppercorn
- 3-4 cloves
- 1-inch cinnamon stick
- 1 bay leaf
Prep time: 20 mins
cooking time: 1 hrs 30 mins
Total required time: 1 hrs 50 mins
Serves for: 4-5 people
Course: Main course
Author: Moumita Paul
How to make Golbarir style kosha mangsho with step by step pictures
Marination of mutton
- Clean and thoroughly wash the mutton pieces(preferably use curry cut pieces or medium size mutton pieces), drain them well. Make sure the mutton does not contain water. Keep it in a mixing bowl.
- Take a masala grinder jar, add 2 tbsp of grated raw papaya, 3-4 green chillies, 1 tsp ginger paste and 2 tsp garlic paste. Grind it well to make a soft smooth paste.
- Add the ground masala paste to the mutton and mix it well. Then add half lemon juice, give it a good mix and cover it with a plate. Keep it aside for 2 hours marination. Though you can marinate the meat for more than 2 hours, even marinate it overnight. Overnight marination will make the meat more juicy and succulent even it will be easy to make in less time.
Making of Golbari special meat masala
Take a small grinder jar, add all the whole spices(whole coriander seeds, cumin seeds, fennel seeds, black peppercorn, black cardamom, green cardamom, cloves, cinnamon and bay leaf with the same amount described in the ingredients section) into the jar, grind it till get a powder form of it.
- In the meantime, cut the onion into fine slices. Make tea liquor by adding a tsp of tea in 1/2 of boiled water. When it gets a dark liquor then strain the tea and keep the liquor in a bowl for later use.
- Heat a pan with 3/4 a cup of mustard oil, fry the sliced onion until gets crispy along with a dark brown texture. Even for quickly getting the brown texture, must use a tsp of sugar while frying the onion in oil.
- Remove the fried onion from the pan, cool it down, once cools down then make a smooth paste out of it. While making its paste, you may even add little water(3-4 tbsp) to it. Keep it aside.
How to make the gravy of Golbarir kosha mangsho
- Heat the same pan used in frying onion, make it hot. Take some whole spices like cloves, black cardamom, green cardamom, cinnamon, bay leaves, roughly crush all the spices except bay leaves. And add the spices to the hot oil to release its flavours into oil that it can be infused in meat too.
- Then add the onion paste to the pan, after sautéing it for few seconds, add chilli powder, Kashmiri chilli powder, cumin powder, coriander powder and black pepper powder(amount described in ingredients section) to the pan. Sauté all the masala until its raw smell goes off. Then add well-beaten curd to the pan. Mix it well. Sauté it for few more mins or until the oil starts releasing from the sides of the masala paste.
- Add 3/4 tsp of salt, mix it well and sauté it a little more till the masala almost dries off. Then add the tea liquor to the pan and cook it till the masala dries off again by start realising oil from its sides. Right then add the marinated mutton to the pan and mix it up with the masala. Let it cook on low heat by closing the pan with a tight lid. Check it after every few mins, stir it well again cover the pan by closing its lid.
- Stir it frequently, especially when it contains less gravy, as then the mutton or masala can be stick to the bottom of the pan, even it can be burnt from the bottom.
- Till the gravy exists in the pan, just cook the mutton in it by covering the pan. If the gravy gets dry off then you may add a little hot water(around 1/2 cup) to it. Here how long the mutton is sautéed in masala make it darker. Cook the mutton till it gets soft and tender that you can easily tear it with your finger. If the gravy almost dries off then again add little more hot water to the pan, mix it well. As Golbarir mangsho contain a thick gravy so here raise the flame to medium heat to quickly get the right consistency. Lastly, add 1/2 tsp of Golbari meat masala and mix it well with the gravy. Then close the pan’s lid, it will help the masala infused into the mutton pieces.
- Then again remove the lid, stir the meat and add a tsp of ghee to the pan. Mix it well. Again close the lid to again infuse the aroma of ghee into the meat. Just after 30 secs to 1 min turn off the heat. Our Golbarir style mutton er kosha mangsho is ready to serve with porota, roti, any Bengali pulao or rice, serve it hot just direct from the pan.
Most important tips about Golbair mutton
- Generally, lots of oil is used in making this Golbarir kosha mangsho recipe as in Golbari mutton is basically seared in oil. However, I have not used much oil in it but you may use 4-5 tbsp of oil more.
- Don’t make too dark tea liquor as that may cause a bitter gravy or better taste the liquor before adding in the recipe.
- For more dark colours, except for using a non-stick pan use an iron pan. That will help you get the exact Golbarir texture.
- Keep the excess Golbari meat masala in an airtight container for further use. Even you may easily prepare Golbari style chicken kosha with this meat masala.
- Don’t add much meat masala as that can bring a bitter taste too.