Mutton kosha – a recipe of Bengali kasha mangsho from Kolkata

Mutton kosha recipe – a recipe of Bengali mutton curry from Kolkata named kasha mangsho with step-by-step pictures. What is mutton kosha? Mutton kosha is a slow-cooked bengali mutton curry consisting of soft juicy mutton pieces(melt in the mouth) in spicy dry gravy. Prepared with lamb or goat meat & potatoes(not mandatory) and regular kitchen spices. This kolkata style mutton kosha goes best with Luchi, Porota, Bengali fried riceBasanti pulao, or Plain white rice at lunch or dinner. In Kolkata, it is most popular in bengali biye barir menu, Durga pujo(Nabami special lunch), Kali puja & Viswakarma puja occasions.

Mutton kosha is a traditional dish in cuisine of Bengal(West Bengal & Bangladesh). Also known as kosha mangsho. In Bengali language, Kosha means roasting(bhuna) in oil with masala. Whereas any meat(chicken or mutton) denotes mangsho in Bengali. It is one of the tempting nonveg dishes that almost all Bengalis have a huge crush on it. Even among all Bengali non-vegetarian dishes, our Kasha mangsho will be the first rank holder.

Dry and dark gravy – Mutton kosha has a dry gravy due to cooking in oil & masala by using a little water. Water is only used to tenderize the meat and aloo along with avoiding the burning of masala. This mutton curry is quite similar in texture to kolkata’s famous restaurant golbarir kosha mangsho recipe. As here, I have used some easy tricks to make this gravy dark, like gobari, those tricks make it delicious too.

Bengali mutton kosha is served with Bengali fried rice or white ghee pulao and raw onion salad(top clicked image)

Tricks – I applied a few more easy tricks from tenderizing the mutton to the end of the cooking. Like, let you know, how the lamb or goat meat will be so soft without using raw papaya. And obviously, how to make dark color mutton curry(golbari style) without using an iron pan

Mutton – The main ingredient of this dish is, obviously rewazy khasir mangsho(mutton or lamb meat comes with fat). Though good to cook it with kochi pathar mangsho(young goat meat without fat) too if conscious of health issues(for consuming fat). However, does not make any difference in taste. Curry cut(medium) pieces of lamb or goat raan(legs), shanks(upper part of lamb/goat leg), and shoulder are the best part for making this mutton curry.

Mustard Oil – One more must ingredient of this recipe is mustard oil. Any bengali curry is incomplete without it as the pungent taste will be missing.

Ginger-garlic paste – Onion, ginger- garlic paste are common ingredients like other Indian mutton curry recipes. Try to use fresh ginger garlic paste. That packet ginger garlic paste contains vinegar, oil, and a few preservatives that make a different flavor in the gravy.  That flavor easily changes the authentic taste and flavor of this mutton gravy.

Potatoes – Here, I have used potatoes, as I am fond of potatoes. If using medium to large potatoes, 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. But potato is not mandatory, adding or not adding is up to you.  However, the taste does not differ without potatoes.

Garam masala powder – Generally cinnamon, cloves, and cardamom is used to prepare homemade garam masala powder. But 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 simple homemade garam masala powder or store-bought packet masala too however that taste different from my recipe. Taste can not be wow as mine.

Store-bought Powder masala or bata moshla – Don’t have enough time to make bata moshla(in grindstone – bengali shil nora) however, that is the secret of our authentic cuisine. So to get that authentic taste soak jeera seeds, coriander seeds, and dry red chili in lukewarm water for 30 mins. Then grind it with other masalas until for a smooth paste. Add little water if needed during grinding.

Ingredients of kosha mutton er mangsho

Why Pressure cooking – Generally, I fully cook any mutton recipe in the pressure cooker. However, in kosha, I first roast the mutton in a pan and then cook it in a cooker. As in kasha, mutton needs to be roasted very well until leaves oil and pressure cooking make it soft to easily tear with the fingertips and melt in the mouth.

For making in pan -Though you can fully tenderize the meat in the pan too. However, then need long hours of slow cooking with a tight lid. For the best result cook it for more than 1 hour(with 24 hrs marination) or until cottony soft.

Serve this mutton curry with Bengali-style pulao

Basanti pulao

White pulao(Bengali fried rice)

Please let me know, how this kosha mangsho works in your kitchen and leave a comment in the comment box below.

You can check my other easy Indian-style mutton curry recipes

Kochi Pathar jhol/Khasir Mangsher jhol

Mutton masala

How to make Kolkata restaurant-style Bengali mutton kosha step by step

Marinade the mutton:

Marinated mutton(moton)/lamb meat/goat meat with lemon and salt

  • Clean the mutton(weight 1 kg) and wash it with lukewarm water(ঈষদুষ্ণ জল)
  • Nicely squeeze each piece of mutton to remove the excess water, and keep it in a mixing bowl. 
  • Add 1 teaspoon salt and 1 lemon juice. And mix it well with mutton. Salt and lemon together make the mutton soft as raw papayas do.
  • Then cover the bowl and marinate it for 45 mins.
  • After 45 mins, add 1 tablespoon of mustard oil to it. Mix it nicely and again cover it until used for cooking.

Preparation for other ingredients

  • First, peel out potatoes( 4 big sizes) and cut them into halves.
  • Then cut the half portion of onion(around 150g) into thin slices and blend the rest of the onions(150 g) nicely to get a smooth paste. You can use a little water(around 1-2 tablespoons) to make a smooth paste.
  • Next, make a paste of 3 teaspoon garlic and 1+1/2 teaspoon ginger paste with a mortar pestle or a grater
  • Now, dry roast all the whole garam masalas(1/2 inch Cinnamon, 5-6 Green cardamom, 4-5 Cloves, 7-8 Black peppercorns, 1 Bay leaf). 
  • Then grind the roasted garam masala to make a fine powder. Garam masala for mutton kosha is ready. Keep it aside for later.
  • Heat a pan, and add 7 tablespoons of mustard oil(around 104 ml) to it until releases smoke.
  • First, fry the potatoes until gets golden. Remove it from the pan and keep it aside.

Fried onion and potatoes in pan

Making Masala paste 

  • Then fry 150 g thinly sliced onion along with 1/2 inch cinnamon and 1/2 teaspoon sugar. Cinnamon and sugar combinedly take that dark brown color in mutton.
  • Fry the onions until getting golden and crunchy, which is called beresta(used in biryani).
  • Remove it from the pan, don’t keep it in the oil after being golden and crunchy. Otherwise, it will quickly get burnt as sugar was used.

Blending masala paste with fried onion and chillies(green and red)

  • Then take a small blender jar, add 1 medium-sized tomato(cut into halves or four pieces),beresta(from 150 g fried onion), 4 green chilies, 4 red dry chilies, 1+1/2 teaspoon ginger paste, 3 teaspoon garlic paste, 2 tablespoons curd(tok doi), 1+1/2 teaspoon cumin powder, 2 teaspoon coriander powder, and little water(about 2 tablespoons).
  • Blend it well to make a smooth paste.

Cooking Mutton

  • Heat the pan(used earlier for frying potatoes and onion) on medium. First 2 bay leaves, add the onion paste(from the rest 150 g onion).
  • Fry it until the raw smell of onion goes off and release oil from its side. Add the rest of 1/2 teaspoon sugar to get that nice golden brown color.
  • Add the masala paste kept in the blender, and 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.

Saute masala in oil

  • Time to add the marinated mutton(with lemon and salt) to the pan and mix it well.

Marinated mutton is ready saute with masalas fin oil

  • Then add the fried potatoes to the pan and mix it nicely with the mutton and masalas. Now cover the pan with a tight lid.
  • Stir it frequently and roast(bhuna) the mutton well. During roasting don’t put salt or water in it.

Mutton is roasting in oil with masala and potatoes

  • 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 the roasted garam masala powder(prepared at the beginning of this recipe) and give a good mix. And cook it for 5 more mins.
  • Add 2+1/2 cups of lukewarm water and let boil the gravy for 5 mins.
  • After 5 mins, put the mutton in a pressure cooker along with its gravy. Place the cooker on the low flame and wait till one whistle, turn off the heat.
  • When the pressure cooker automatically releases its pressure, then remove the lid.
  • Kolkata restaurant-style Mutton kosha is ready. Serve it with Bengali Pulao/Fried Rice, Luchi/Paratha/ Rooti of your choice.

Bengali mutton kosha aka mutton kosha is served with pulao

Mutton kosha – a recipe of Bengali kasha mangsho from Kolkata

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

4

servings
Prep time

55

minutes
Cooking time

1

minute
Calories

300

kcal

Mutton kosha is a slow-cooked bengali mutton curry consisting of spicy dry gravy. Prepared with lamb or goat meat & potatoes and regular kitchen spices. Goes well with luchi, basanti pulao, bengali fried rice, or plain white rice. Popular in Bengali Biye barir menu, Durga pujo(Nabami special lunch), Kali pujo & BiswaKarma pujo occasions.

Ingredients ( 1 cup= 250 ml)

  • 1 kg Mutton(mutton raan/leg/shoulder curry cut pieces )

  • 4 Medium to Big Potatoes(cut into halves)

  • 300 g Onion

  • 1+1/2 teaspoon Ginger paste

  • 3 teaspoon Garlic paste

  • 1 medium-sized Tomato

  • 1 medium-sized Lemon

  • 1/4 cup(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

  • 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

Method

  • Marinade
  • Clean the mutton(weight 1 kg) and wash it with lukewarm water(ঈষদুষ্ণ জল)
  • Nicely squeeze each piece of mutton to remove the excess water, and keep it in a mixing bowl. 
  • Mix 1 teaspoon salt and 1 lemon juice with it. Salt and lemon make the mutton soft as raw papayas do.
  • Then cover the bowl and marinate it for 45 mins.
  •  After 45 mins, add 1 tablespoon of mustard oil to it. Mix it nicely and again cover.
  • Preparation of other ingredients
  • First, peel out potatoes(4 big sizes) and cut them into halves.
  • Then cut the half portion of onion(around 150g) into thin slices.
  • Blend the rest of the onions(150 g) nicely to get a smooth paste.
  • Next, make a paste of 3 teaspoon garlic and 1+1/2 teaspoon ginger paste with a mortar pestle or a grater. 
  • 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.
  • Fry 150g thinly 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, called beresta(generally used in biryani). Remove it and cool it down.
  • In a blender jar, put 1 medium-sized tomato(cut into pieces),beresta(fro 150 g onion), 4 green chilies, 4 red dry chilies, 1+1/2 teaspoon ginger paste, 3 teaspoon garlic paste, 2 tablespoons curd, 1+1/2 teaspoon cumin powder, 2 teaspoon coriander powder, and little water(about 2 tablespoons). Blend it well.
  • Cooking
  • Heat the pan(used in frying potatoes and onion) on medium. Add 2 bay leaves, and then onion paste(from the rest 150 g onion).
  • Fry it until the raw smell of onion goes off and release oil from its side.
  • Add the rest of 1/2 teaspoon 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 to the pan and mix it well with 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 on 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 at the beginning of this recipe) and give a good mix. And cook it for 5 more mins.
  • Add 2+1/2 cups of lukewarm water and let boil the gravy for 5 mins.
  • After 5 mins, put the mutton in a pressure cooker along with its gravy.
  • Place the cooker on the low flame and wait till one whistle, turn off the heat.
  • When the cooker automatically releases its pressure, then remove the lid.
  • Kolkata restaurant-style Mutton kosha is ready. Serve it with Bengali Pulao/Fried Rice, Luchi/Paratha/ Roti of your choice.
     

Notes

  • Even you can add more or less chilies as per your taste.
  • If salt is added during the roasting of the mutton, it would release water and won’t 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 mutton without using the iron pan or wok.
  • Marinade for 12 to 24 hours is best to tenderize the meat, easily cooks in the pan, no need a pressure cooking.

2 thoughts on “Mutton kosha – a recipe of Bengali kasha mangsho from Kolkata”

  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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