Bengali Mutton Kasha (Kosha Mangsho)

Submitted by:
Kalyanashis Jana, Bremen, Germany
Theoretical Chemistry

Image Source: Author

Ingredients

1kg mutton or lamb with fat
7-8 medium sized onions
2 tablespoons garlic paste
1 1/2 tablespoon ginger paste
2-3 green chilies
200g sour curd
2 tablespoons cumin powder
2 tablespoons coriander powder
1 tomatoe, finely chopped
2 tablespoons red chili powder
2 tablespoons turmeric powder
1 tablespoon sugar
4 bay leaves
4 dry red chilies
Bengali Garam Masala ( 3-4 cloves, 1-2 black cardamom, 3-4 green cardamom, 1-inch cinnamon stick)
150ml mustard oil

Kosha Mangsho is a famous Bengali Mutton-based dish where the mutton is slow cooked with the spices for a long time and generally served with white rice or fried indian bread (Luchi).



1. Wash Mutton pieces thoroughly.

2. Marinate Mutton pieces with 1 teaspoon turmeric powder, 1 teaspoon chilli powder, 2 tablespoons mustard oil, a little salt, and also 1 tablespoon each of ginger and garlic paste.

3. Mix everything and give the marinated mutton rest for around 1 hour.

4. Hourse the rest of the mustard oil in a deep bottom pan and heat the oil.

5. Temper the oil with bay leaves, garam masala and then add 1 tablespoon of sugar and cook until the sugar dissolves and caramelized.

6. Add chopped onion and fry until the onion turns golden in color.

7. Add ginger and garlic paste and cook until oil separates.

8. Add the rest of the turmeric, cumin, coriander and chili powder, and cook for one more minute.

9. Add finely chopped tomatoes.

10. Add 1 tablespoon salt and cook until oil separates.

11. Add marinated mutton pieces along with the marinade to the spice mix and start cooking on medium heat. Cook the mutton pieces without adding water, mix frequently. Cook for at least 4-7 minutes on high flame and stir frequently.

14. Check the gravy for salt and adjust if required.

15. Cook on low heat for around 1-1 1/2 hours. keep the pan covered. Stir in between so that it does not stick to the pan. Do not add water, as the water released by the mutton should be sufficient.

16. Add the curd and green chilies.

17. Cook till the mutton soften and the curry gains a dark brown color. Add a little bit of warm water if necessary.

Background

It is a staple dish in every Bengali household.
I first saw my mom cooking this recipe in my childhood.
The name "kosha" comes from the slow cooking of the meat in low flame without adding water.
Bengali holidays are incomplete without this delicious mutton dish.

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