Kosha Mangsho Recipe in Bengali Style

Kosha Mangsho (Mutton kosha or kasha) is a traditional Bengali style dry mutton curry recipe made of roasting mutton in oil with spices. Kosha means bhuna or roasting or braising dish and mutton is goat/lamb meat(meat called mangsho in Bengali language).

For making kosha mangsho(mutton kosha), mutton is slowly cooked in onion, ginger, garlic, green chilli, tomato, yogurt, garam masala-based rich and spicy gravy. Mutton kosha(kosha mangsho) is served with plain rice, Bengali fried rice, Basanti polao(pulao), luchi(bengali poori), porota(paratha) at lunch or dinner. 

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

Let’s see how to make kosha mangsho(mutton kosha) recipe step by step with pictures.

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

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

◙ Then fry 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.

Important Ingredients for kosha mangsho(mutton kosha)!

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

◙ Ginger and garlic paste – Onion, ginger, garlic, and green chilli paste are commonly used ingredients for making gravy 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 to the gravy.  That flavor easily changes the authentic taste and flavor of mangsho and its gravy.

◙ Potatoes – Generally kosha mangsho is cooked without potatoes. However, here, I have used 4 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. 

Which part of mutton is best to make mutton kosha recipe?

Mutton raan (lamb/goat legs mainly thighs), shanks (upper part of legs), shoulder, and neck are the best for cooking any Indian-style mutton curry as well as this mutton kosha recipe. Just because raan, shanks, shoulder, and neck pieces quickly get tender.

Especially in Bengali cuisine, rewazy khasir mangsho (mutton with thick layer of fat) and kochi pathar mangsho (young goat without fat) are used for making kosha to jhol recipes. Though kochi pathar mangsho is easy to melt in the mouth, and good for people who have health issues (or conscious about consuming fat). 

Store-bought Powder masala or bata moshla, Which is best, for making kosha mangsho(mutton kosha)?

Don’t have enough time to make bata moshla and I do not have grindstone or shil nora (in Bengali). However, bata moshlar 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 mutton kosha works in your kitchen and leave a comment in the comment box below.

You can check my other mutton recipes on my website

Kochi Pathar Jhol / Khasir Mangshor Jhol recipe

Mutton Masala(North Indian Style Mutton Curry)

Golbarir Kosha Mangsho recipe

Railway Mutton curry(Mutton curry with coconut milk)

How to make Kosha mangsho recipe step by step with pictures

Marinate the mutton:

• 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 the mutton for 45 mins.

Other ingredients used in this mutton curry

• Potatoes – Peel out the potatoes and cut them into halves.
• Onion Paste – Blend half of the onions nicely to get a smooth paste.
• Special Homemade garam masala powder – 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.

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.

How to cook kosha mutton

• 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.

•  Add 2 bay leaves, and then onion paste.
• Fry the onion 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.

• 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.
• Roasting or Kosha is done, to get the mutton quickly and nicely soft, add 2+1/2 cups of lukewarm water.
• Put it in a pressure cooker, once the gravy starts to boil add a little salt if required.
• 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.
• Kosha mangsho is ready, garnish with chopped coriander leaves or ghee if desired, and serve hot with rice, pulao, or roti.

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 dry mutton curry recipe prepared by roasting mutton in oil and spices. Serve with Luchi(Bengali poori), white rice, Basanti pulao, Bengali fried rice, Roti, or Paratha.

Ingredients of Kosha Mangsho

• 1 kg Mutton (curry cut pieces with bones)

• 4 Potatoes

• 300 g Onion

• 1 Tomato

• 4 tablespoons Yogurt/Curd/Tok Doi

• 4 Green chilies

• 1+1/2 teaspoon Ginger paste

• 3 teaspoon Garlic paste

• 1 Lemon

• 1+1/2 teaspoon Cumin powder

• 2 teaspoon Coriander powder

• 2 teaspoon Turmeric powder

• 1 teaspoon Kashmiri red chili powder

• 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 kosha 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.
• Roasting or Kosha is done, to get the mutton quickly and nicely soft, add 2+1/2 cups of lukewarm water.
• Put it in a pressure cooker, once the gravy starts to boil add a little salt(if required).
• 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.
• Kosha mangsho is ready, Garnish with chopped coriander leaves or ghee, if desired, and serve hot with rice or roti.

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.