Kosha Mangsho Recipe in Bengali

Kosha Mangsho (Mutton kosha or kasha) is a traditional Bengali mutton curry recipe prepared by roasting mutton in oil & spices. Kosha means bhuna or roasting or braising meat with oil & spices. Basically, it is a recipe of goat meat, goat meat is slowly cooked in onion, ginger, garlic, yogurt, garam masala-based rich and spicy curry. Cooking is done with mustard oil. Serve best with Bengali fried rice, Basanti polao(pulao), luchi(bengali puri), porota(paratha), or plain rice at lunch or dinner.

In Kolkata, Kosha mangsho is the most popular dish in bengali biye barir menuDurga pujo (Nabami special lunch meal)Kali puja & Viswakarma puja’r dinner feast occasions.

How I made mutton kosha (kasha mangsho) in my kitchen?

◙ First I marinade the mutton with salt, lemon juice, little mustard oil.

◙ Then fry the aloo(potatoes) and fry half of the onion with cinnamon & little sugar.

◙ Blend fried onion with tomato, green chilies, dry red chilies, ginger-garlic paste, yogurt(curd), and cumin-coriander powder for making the masala.

◙ Also, blend the rest half onion and fry with bay leaves until the raw smell of onion goes off.

◙ Add the masala paste with turmeric and kashmiri red chilli powder and slight more well-beaten yogurt.

◙ Roast (bhuna) it well until the oil separates from the masala.

◙ Add the mutton (marinade earlier), mix well with masala, add potatoes and cook it by covering the pan, Stir frequently.

◙ After 30 mins cooking in this way add salt and cook it for 5 more mins.

◙ At this stage, add garam masala powder, mix well, and cook more 5 mins.

◙ Then add lukewarm water. Once the gravy starts to boil, put it in the pressure cooker.

◙ Cook over slow heat until the pressure cooker whistles 1 time or until the mutton is tender.

◙ Once the pressure cooker cools down, after opening the lid check the gravy, if seems to have more gravy, give it a boil to reduce the gravy.

◙ Once getting thick consistency, turn off the heat, and garnish mutton kosha (kosha mangsho) with chopped coriander leaves or ghee.

Kosha Mangsho(Mutton kosha or Mangsho kasha)

Important Ingredients for kosha mangsho!

◙ Mustard Oil – One more must ingredient in this recipe is mustard oil. Any bong-style curry is incomplete without it as the pungent taste will be missing.

◙ Ginger and garlic paste – Onion, ginger, and garlic paste are common ingredients used in other Indian mutton curry recipes. Try to use fresh ginger-garlic paste.

That packet of ginger-garlic paste contains vinegar, oil, and a few preservatives that make a different flavor to the gravy.  That flavor easily changes the authentic taste and flavor of mangsho and its gravy.

◙ Potatoes – Here, I have used medium to large potatoes, and cut them into halves. If using small to medium potatoes use as a whole (gota alu). If using large potatoes, cut them into four equal pieces

◙ Garam masala powder –  Here I used a special garam masala containing cinnamon, cardamom, and cloves along with black peppercorn and bay leave to deliver an awesome flavor and taste. Though you can use a simple store-bought packet garam masala powder too. 

Ingredients of Bengali Mutton kosha recipe

Which part of mutton is best to make kosha mangsho?

Curry cut (medium) pieces of lamb or goat raan (legs mainly thighs), shanks (meaning the upper part of lamb/goat leg), and shoulder are the best pieces to buy for making this bengali mutton curry.

Especially rewazy khasi’r mangsho (mutton rich with thick layer of fat on the meat). Though good to cook kosha with kochi pathar mangsho (young goat meat without fat) too, that easily melts in the mouth, and for people conscious of health issues (for consuming fat). 

Store-bought Powder masala or bata moshla, Which is best, for making this bengali mutton curry?

Don’t have enough time to make bata moshla and I do not have grindstone or shil nora (in Bengali). However, bata moshla is the secret of our authentic Bengali cuisine. To get that authentic taste in your mutton kosha recipe cook it with bata masala, by soaking jeera seeds, coriander seeds, and dry red chili in lukewarm water for 30 mins. Then grind it with other masalas in a grindstone or in a mixer grinder until getting a smooth paste. Add little water if needed during grinding.

Serve with Bengali-style pulao recipes

Basanti pulao
Bengali fried rice or White pulao

If you try this recipe at home then please let me know, how this kosha mutton works in your kitchen and leave a comment in the comment box below.

You can check my other mutton recipes from my website

Kochi Pathar jhol / Khasir Mangshor jhol
Mutton masala

Golbarir kosha mangsho recipe

How to make Kosha mangsho

Marinate the mutton:

Mangsho or mutton for bengali mutton kosha recipe

  • Clean & wash the mutton with lukewarm water(ঈষদুষ্ণ জল)
  • Add 1 teaspoon of salt, 1 lemon juice & 1 tablespoon of mustard oil, and mix it well.
  • Then cover the bowl and marinate it for 45 mins.

Other ingredients used to mutton kosha

  • In the meantime, peel the potatoes and cut them into halves.
  • Blend half of the onions nicely to get a smooth paste.
  • Dry roast 5-6 green cardamom, 1/2 inch cinnamon, 4-5 cloves, 7-8 black peppercorns, and 1 bay leaf. Then grind it and make a fine powder. Keep this garam masala powder aside for later use.
  • Heat a pan, and add 7 tablespoons mustard oil to it until releases smoke.
  • First, fry the potatoes until gets golden. Remove it from the pan and keep it aside.

bengali mutton kosha with potato bengali mutton kosha with potato

 

Making of Masala

  • Fry another half of the sliced onion in the same pan along with 1/2 inch cinnamon and 1/2 teaspoon sugar to it. until nicely golden and crunchy. Remove it and cool it down.
  • Blend tomato, fried onion, 4 green chilies, 4 red dry chilies, ginger paste, garlic paste, 2 tablespoons curd, 1+1/2 teaspoon cumin powder, 2 teaspoon coriander powder, and 2 tablespoons of water until smooth.

making mutton kosha masala

Cooking kosha mangsho

  • Heat the pan (used for frying potatoes and onion). Add 2 bay leaves, and then onion paste.
  • Fry it until the raw smell of onion goes off and release oil from its side. Add the rest of 1/2 teaspoon of sugar to get that nice golden brown color.

  • Add the masala paste kept in the blender, add 2 teaspoons turmeric powder and 1 teaspoon Kashmiri red chili powder to it.

  • Then add 2 tablespoons of well-beaten curd. Saute it nicely until the masala’s raw smell goes off.

Cooking mutton kosha with curd and masala

  • Add the marinated mutton pieces to the pan and stir to coat the mutton well with the masalas.

Cooking mutton kosha

  • Then add the fried potatoes and mix them well. Now cover the pan with a tight lid.
  • Stir it frequently and roast the mutton well. During roasting don’t put salt or water in it.Cooking muttons kosha recipe
  • Roast it for 30 mins by covering the pan, then add the salt (as per taste). Mix it well. cook it for 5 more mins.
  • Then add garam masala powder (prepared earlier) and give a good mix. Again after cooking it for 5 more mins.
  • Add 2+1/2 cups of lukewarm water and a little salt, and bring to a boil. let boil the gravy for 5 mins.
  • After 5 mins, put the mutton in a pressure cooker along with its gravy. 
  • Close the pressure cooker and cook over low heat until the pressure cooker whistles 1 time or until the mutton is tender.
  • Remove from heat and let the pressure cooker cool down before opening it.
  • Garnish with chopped coriander leaves or ghee, if desired, and serve hot with rice, pulao, or roti.

Kosha Mangsho(Mutton kosha or Mangsho kasha) with bengali fried rice

Kosha Mangsho Recipe In Bengali

Recipe by Moumita PaulCourse: Main courseCuisine: Bengali/Bangladeshi/IndianDifficulty: Easy
Servings

4

servings
Prep time

55

minutes
Cooking time

1

minute
Calories

300

kcal

Kosha Mangsho (Mutton kosha or kasha) is a traditional Bengali mutton curry recipe prepared by roasting mutton in oil & spices. Serve with white rice, Basanti pulao, Bengali fried rice, Luchi, Roti, or Paratha.

Ingredients

  • 1 kg Mutton(Mangsho), cut into medium-sized pieces

  • 4 Potatoes, cut into halves

  • 300 g Onion, finely chopped

  • 1+1/2 teaspoon Ginger paste

  • 3 teaspoon Garlic paste

  • 1 Tomato, medium-sized

  • 1 Lemon, medium-sized

  • 4 tablespoons Curd, tok doi

  • 1+1/2 teaspoon Cumin powder

  • 2 teaspoon Coriander powder

  • 2 teaspoon Turmeric powder

  • 1 teaspoon Kashmiri red chili powder

  • 4 Green chilies

  • 4 Dry red chilies

  • 2 Bay leaves

  • 1/2-inch Cinnamon stick

  • 8 tablespoon Mustard oil

  • 1 teaspoon Sugar (optional)

  • 2+1/2 cups of lukewarm Water

  • Salt (as required)

  • For making garam masala powder
  • 1/2 inch Cinnamon

  • 5-6 Green cardamom

  • 4-5 Cloves

  • 7-8 Black peppercorns

  • 1 Bay leaf

Instruction

  • Preparation
  • Clean & wash the mutton/mangsho in lukewarm water.
  • Mix with 1 teaspoon of salt and 1 lemon juice & 1 tablespoon of mustard oil.
  • Then cover the bowl and marinate the meat for 45 mins.
  • In the meantime, peel the potatoes and cut them into halves.
  • Blend half of the onions nicely to get a smooth paste.
  • Dry roast 5-6 green cardamom, 1/2 inch cinnamon, 4-5 cloves, 7-8 black peppercorns, and 1 bay leaf. Then grind it and make a fine powder. Keep this garam masala powder aside for later use.
  • Heat a pan, and add 7 tablespoons mustard oil to it until releases smoke.
  • Fry potatoes until getting nice golden brown color. Remove it from the pan.
  • Then fry another half of the sliced onion in the same pan along with 1/2 inch cinnamon and 1/2 teaspoon sugar to it.
  • Fry the onions until nicely golden and crunchy. Remove it and cool it down.
  • Blend tomato, fried onion, 4 green chilies, 4 red dry chilies, ginger paste, garlic paste, 2 tablespoons curd, 1+1/2 teaspoon cumin powder, 2 teaspoon coriander powder, and 2 tablespoons of water until smooth.
  • How to cook mutton
  • Heat the pan (used for frying potatoes and onion). Add 2 bay leaves, and then onion paste.
  • Fry it until the raw smell of onion goes off and release oil from its side.
  • Add the rest of 1/2 teaspoon of sugar to get that nice golden brown color.
  • Then add the masala paste kept in the blender, add 2 teaspoons turmeric powder and 1 teaspoon Kashmiri red chili powder to it.
  • Then add 2 tablespoons of well-beaten curd. Saute it nicely until the masala’s raw smell goes off.
  • Add the marinated mutton pieces to the pan and stir to coat the mutton well with the masalas.
  • Then add the fried potatoes and mix them well. Now cover the pan with a tight lid.
  • Stir it frequently and roast the mutton well. During roasting don’t put salt or water in it.
  • Roast it for 30 mins by covering the pan, then add the salt (as per taste). Mix it well. cook it for 5 more mins.
  • Then add garam masala powder (prepared earlier) and give a good mix. Again after cooking it for 5 more mins.
  • Add 2+1/2 cups of lukewarm water and a little salt, and bring to a boil. let boil the gravy for 5 mins.
  • After 5 mins, put the mutton in a pressure cooker along with its gravy.
  • Close the pressure cooker and cook over low heat until the pressure cooker whistles 1 time or until the mutton is tender.
  • Remove from heat and let the pressure cooker cool down before opening it.
  • Garnish with chopped coriander leaves or ghee, if desired, and serve hot with rice or roti.
    I hope you enjoy this recipe for Kosha Mangsho!

Notes

  • If you prefer a thicker gravy, you can add a few tablespoons of mashed potatoes to the pan before adding the water. You can also adjust the spiciness of the dish by increasing or decreasing the amount of red chili powder and green chilies used.
  • If salt is added during the roasting mutton. Mangsho would release water and would not get the desired taste.
  • Even if adding water before perfect roasting(means before releasing oil), makes the taste bland.
  • Using sugar and cinnamon in frying onion will bring that dark brown color to the gravy without using the iron pan or wok.
  • Marinate the mutton overnight (about 8-12 hours. That will help to tenderize the meat and mutton can be cooked in a pan. Otherwise, meat (mangsho) would not be cooked properly.

2 thoughts on “Kosha Mangsho Recipe in Bengali”

  1. Wow! Recipe has been explained in a very detailed manner along with pictures for ease of understanding….also,the tips given at the end are really helpful….. will be looking forward to new recipes.

    Reply
    • Thank u so much Priyanka😊…….I’m really overwhelmed with your kind words and it’s truly encouraging me…….it’s indeed an amazing experience to get such wonderful comments from the wonderful people like you😊😊 ….. Thank u so much once again for accompanying me in my journey…… and, yes I’ll be back with so many new recipes soon.

      Reply

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