Kosha Mangsho (Bengali Mutton Curry) is a beloved dish in Bengali cuisine, known for its deep flavours and tender meat. Slow-cooked mutton is bathed in a rich, spicy gravy perfect for pairing with steamed rice. This dish shows Bengal’s intricate and flavorful cooking techniques.
About the Recipe
Kosha Mangsho is more than a mutton curry; it’s a flavorful journey through Bengali cuisine. The slow-cooking process allows the mutton to soak up all the aromatic spices, resulting in hearty and comforting dishorting. Using mustard oil and combining cumin, cardamom, cloves, and cinnamon gives it a unique taste. This dish can be served with rice or parathas.
Why You Will Love This Recipe
You’ll love Kosha Mangsho for its robust flavour and the tender, juicy mutton pieces. The cooking process is straightforward, yet the result is a deeply satisfying meal. The spices create a rich aroma that fills your kitchen, making the cooking experience as enjoyable as the eating. This dish is perfect for family dinners or special occasions, bringing warmth and a touch of Bengal.
Kosha Mangsho Bengali Mutton Curry
Cooking Tips
Use fresh spices and high-quality mustard oil to achieve the best results with Kosha Mangsho. Marinate the mutton overnight for deeper flavours. Slow cook on low heat to ensure the meat becomes tender and absorbs all the spices. Adjust the chilli powder to your taste preference, and don’t rush the cooking process—patience is key.
Cultural Context
Kosha Mangsho is a staple in Bengali households, especially during special occasions and festive celebrations. Its rich and spicy profile reflects the Bengali love for flavorful, hearty meals. Traditionally served with rice or luchis (deep-fried bread), it brings families together around the dining table.
Serving and Storing Suggestions
Serve Kosha Mangsho hot with steamed rice or parathas. This recipe serves 4-6 people and takes about 2 hours, with 30 minutes of active preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to enjoy the flavours thoroughly.
Other Similar Recipes
If you enjoy Kosha Mangsho, you might also like Chicken Korma, Rogan Josh, or Beef Vindaloo.
Kosha Mangsho (Bengali Mutton Curry)
Ingredients
- 500 gms Mutton (chopped into small pieces)
- 1 Onion 9finely chopped or grated)
- 2 tsp Ginger Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Sugar
- 1 cup Hung Curd
- Salt as per taste
- 1 1/2 tbsp Mustard Oil
- 1/2 tsp Cumin Seeds
- 2 Green Cardamom
- 2 Cloves
- 1/4 inch Cinnamon Stick
Instructions
- Heat oil in a pan over medium heat.
- Add cumin seeds, cardamom, cloves, and cinnamon. Fry for 30-60 seconds.
- Add onions and sauté until golden brown.
- Add ginger garlic paste and stir-fry for a minute.
- Add red chilli powder and turmeric powder, stirring well.
- Add a splash of water and cook for 2 minutes.
- Add mutton pieces and fry until browned and well-coated with spices.
- Add sugar and fry for another 2 minutes.
- Add a little water, stir, and reduce the heat to low.
- Add the hung curd, mixing gently, then add salt to taste.
- Cover the pan and simmer on low heat for 90 minutes or until the meat is tender.
- Serve hot with rice.
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Frequently Asked Questions
What is Kosha Mangsho?
Kosha Mangsho is a traditional Bengali mutton curry known for its rich, spicy gravy and tender meat. The slow-cooked dish allows the mutton to absorb the aromatic spices, resulting in a flavorful and hearty meal. It’s typically served with rice or parathas.
Can I use other types of meat for Kosha Mangsho?
Yes, you can substitute mutton with lamb or goat meat. However, the cooking times may vary slightly. Adjust the simmering time accordingly to ensure the meat is tender and well-cooked. The rich blend of spices will still provide a delicious flavour profile.
What should I serve with Kosha Mangsho?
Kosha Mangsho pairs perfectly with steamed rice, parathas, or luchis (deep-fried bread). The rich gravy complements these accompaniments well, making for a satisfying and complete meal.
How do I make hung curd at home?
To make hung curd, place regular yoghurt in a muslin cloth or cheesecloth, tie it up, and hang it over a bowl to drain excess whey for a few hours or overnight. The result is thick, creamy yoghurt, perfect for this recipe.
How do I store leftover Kosha Mangsho?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To preserve the flavours and prevent the meat from drying out, reheat gently on the stove over low heat.
