Mutton kosha – a recipe of Bengali kasha mangsho from Kolkata

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

Mutton kosha is a traditional dish of the entire Bengal (from West Bengal including Kolkata to Bangladesh) cuisine also call it as mutton er kosha mangsho. In Bengali language, Kosha means roasting (bhuna) or slow cooking in oil with spices. Whereas any meat (chicken or mutton) denotes mangsho in Bengali. Accompanied by potatoes if cooked at home, however, aloo is not added to Kolkata-style restaurants. Among all Bengali-style lamb or goat meat recipes, this spicy dry bong-style mutton curry will be the first rank holder of all Bengali food recipes.

About Mutton Kosha 

Dry and dark rich gravy – Mutton kosha has a spicy dry gravy due to cooking in oil & spices 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 golbari, those tricks make it delicious too.

Mutton kosha kosha mangsho is served with Bengali fried rice (top clicked image) Mutton kosha kosha mangsho is served with Bengali fried rice (top clicked image)

Tricks & tips

I applied a few more easy tricks from tenderizing the mutton to the end of the cooking of this Bengali mutton curry. 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

The best part of Mutton for this recipe

The main ingredient of this dish is, obviously mutton, especially rewazy khasi’r mangsho (mutton containing a 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). 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.

Ingredients most important for this preparation

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 like 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 in the gravy.  That flavor easily changes the authentic taste and flavor of mangsho (mutton) and its 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 or store-bought packet garam masala powder too however that tastes different from my recipe. Taste can not be wow as mine.

Which is best Store-bought Powder masala or bata moshla

Don’t have enough time to make bata moshla and I do not have grindstone or bengali shil nora to prepare bata moshla. However, bata moshla is the secret of our authentic cuisine. To get that authentic taste you can soak 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.

Ingredients of mutton kosha kosha mangsho Ingredients of mutton kosha kosha mangsho

Why Pressure cooking is required

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

Procedure for making in the pan 

Though you can fully cook the meat (with tenderizing) in the pan too. However, that needs long hours for slow cooking with a tight lid. If decided to fully cook it in the pan, for the best result cook it for more than 1 hour with 24 hours of marination or until cottony soft.

Serve this mutton curry with Bengali-style pulao recipes

Basanti pulao
White pulao (Bengali fried rice)

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

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

Kochi Pathar jhol/Khasir Mangsher jhol
Mutton masala

How to make mutton kosha 

Marinate the mutton:

Making mutton kosha recipemaking mutton kosha recipe

  • For making mutton kosha, first, thoroughly clean the mutton(about 1 kg weight) 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

  • Then 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.

making mutton kosha recipemaking mutton kosha recipe

Making Masala

  • Then make mutton kosha masala, by first frying 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.

making mutton kosha recipemaking mutton kosha recipe

  • 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 kosha 

  • For cooking mutton kosha, first, 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.

making bengali mutton kosha recipemaking bengali mutton kosha recipe

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

making bengali mutton kosha recipemaking bengali mutton kosha recipe

  • 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.

making muttons kosha recipemaking 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 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 (Mutton er kosha mangsho) is ready. Serve it with Bengali Pulao/Fried Rice, Luchi/Paratha/ Rooti of your choice.

making muttons kosha recipemaking muttons kosha recipe

Mutton kosha recipe – How to make Bengali kasha mangsho

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 bong style mutton curry consisting of rich n spicy dry gravy. This is a traditional bengali food prepared with lamb or goat meat & potatoes and regular kitchen spices. This dish goes well with luchi, basanti pulao, bengali fried rice, or plain white rice. Popular in Bengali Biye barir menu, Durga pujo(Nabami special lunch meal), Kali pujo & BiswaKarma pujo’r dinner feast 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

Instruction

  • Marination
  • Before marinating, first, 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.
  • To make mutton kosha’s masala, in a blender jar, take 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 Method
  • 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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