Kosha Mangsho│Bengali Mutton Pot Roast Recipe

Bengali Kosha Mangsho recipe

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Authentic Bengali Kosha Mangsho Recipe For Lazy Sunday Luncheon

The Bengali jhal jhal kosha mangsho is something that we all have grown up with. Chunky and succulent pieces of goat meat cooked in its own juice till tender enough to fall off the bones, that’s what makes Mutton Kosha so popular. Unlike Bengali Mangshor Jhol or Mutton Curry, Mutton Kosha is a dry preparation, with very little or no gravy. Often reserved for a special occasion, this Mutton Kosha recipe is served with Pulaos like Basanti Pulao or Luchi.

The term kosha means braised or slow cooked over low flame so that the meat cooks in its own juice and the gravy mix. Essentially without adding any water to aid the cooking. Traditionally, this mutton kosha recipe would require quite a considerable about of oil, which would surely make your head spin! But we aren’t going to do that. So, we have reduced the amount of oil used in this mangsho ranna, and instead added a bit of water to deglaze the pan time to time. No hard feeling, but equally amazing flavours!

BEngali Kosha Mangsho Recipe

Taking you all back by few years, when mutton prices weren’t as steep as they are today, a Bengali household on Sundays would not pardon a meatless meal for lunch. And if it turns out to be someone’s birthday, anniversary or a day of welcoming guests, this meal of mutton kosha and gorom bhaat would be much-awaited for the past few days of the week. As if it is mandated by some law of nature or man, such a lunch would be quickly followed by an afternoon siesta, fondly referred to as ‘bhaat-ghum’ or rice induced nap.

As you can see, it doesn’t take much to please a food-loving Bangali bhodrolok. Perhaps, all one has to do is cook the Kolkata-style kosha mangsho recipe, which is essentially a spicy & dry goat meat curry, and serve it with some rice. If you want to take the game up by few notches then make the combination of luchi-kosha mangsho, and you would find the Bengali going weak at his knees.

Mutton Recipe For Non-Vegetarian Aficionados, Who Have The Luxury Of Time

I love quick and simple cooking, however, there are some days when the soul yearns for the pampering of traditional dishes. Not everything can be hurried off and done in a jiffy. For instance, this kosha khasir mangsho recipe or Bengali goat meat curry is a labour of love. It needs planning and detailed preparations before getting into cooking. Not that it requires a bunch of fanciful ingredients, but it needs a degree of discipline and thoughtfulness while adhering to the recipe.

One thing that I have learnt in the past few years is that more than your body, one should eat for his/her soul. If that is happy and content, the glow emanates through the layers of skin. Also, eat what you grew up with.  It cannot be for anything that our ancestors ate everything till their ripe age and still lived way past 100!!  

So, I decided to make something that my grandmother always used to talk about and I could only imagine what it would taste like. I remembered the overall of the recipe but found it hard to recollect it in exact details. All I could think of was that she said that when the meat cooks on a slow heat in its own juices, its taste amplifies manifolds. So, I decided to give it a try by using ingredients of my choice but using her process of cooking. So, let’s start with it.

Why you will love this Mutton Kosha recipe in Bengali-style

  • It is a dry-ish preparation which can be served in so many ways. Kosha Mangsho doesn’t have a runny gravy, and hence it can be both served with a rice-based side dish or Indian breads like luchi, ruti, parantha, naanor even bread. Yes, you read that right, bread. This mutton curry tastes amazing with fresh slices of bread
  • No-fuss ingredients that give a bomb flavour. If you go through the list of ingredients, you will find most of the already in your pantry. However, if one or two are missing or you have run out of them, don’t fret. Just go ahead with the recipe without them. It’s no big deal! Having all of them would be so much fun because the flavours will surely blow off your mind, but if one or two aren’t there, it is still good to go.
  • Great for Party Menu. If you planning to entertain some friends and family over dinner, there can’t be anything better than this Mutton kosha recipe. Be preparared to be the talk of the town for hosting the most delicious dinner party!
  • Easy to prep ahead. You can easily marinate the meat and prepare the gravy base a few days ahead to ease up the load. Or better, you can make the entire dish of Mutton Kosha a day or two ahead and refrigerate it. When it is left to sit over night like this, the flavours develop and the meat becomes more flavourful. Later when you are ready to serve, simply heat it.

How to make Bengali Kosha Mangsho – Ingredients list

  • Mutton or Lamb Meat
  • Yoghurt or Dahi
  • Onion – chopped
  • Tomato – chopped
  • Powdered Spices like Turmeric Powder, Red Chili Powder
  • Garlic & Ginger
  • Green Chilies – chopped
  • Whole Spices like Cinnamon, Green Cardamoms, Black Cardamom, Cloves, Caraway Seeds, Cumin Seeds, Black Peppercorns, Nutmeg powder, Mace, Fennel Seeds, Bay Leaf
  • Salt to taste
  • Mustard Oil to cook
  • Water – as required

Step-by-step instructions on how to make Bengali Kosha Mangsho

  1. Marinate the Mutton with the beaten Yogurt, Turmeric Powder, Red Chili Powder, and Nutmeg Powder. Keep it aside for 2-3 hours. You can also refrigerate it overnight. The Yogurt here will tenderise the meat and help fasten the cooking process
  2. Now, let’s prepare the spice blend for this Kosha Mangsho recipe. For this, we will dry roast the whole spices such as Cumin Seeds, Caraway Seeds, Fennel Seeds, along with Mace, Black Peppercorns, Cloves, Cardamoms, and Cinnamon. Let this cool down a bit, and then make it into a fine paste by adding some water into it. You can also blend the Ginger and Garlic with the spices, together. Keep it in an air-tight glass container if you are prepping ahead. Avoid using Plastic tubs or containers as they retain the flavour of spice blends like this one here.
  3. Heat some Oil in a pan. I took around 3 Tbsp. of Mustard Oil and added 1 tsp. Ghee or Clarified Butter. Put in the Bay Leaf and the Onion and saute it till they turn white. Then add the chopped Tomato and Green Chilies, and fry them 8-10 minutes on medium-high heat. This is one of the most important step of this recipe. Slow frying the onion and
  4. Once the Onion-Tomato mix is nicely cooked and you can see that some oil has started separating from the edges, add the marinated mutton into it. Give everything a nice mix. Keep the heat on medium-high.
  5. After giving it 2-3 stirs, add the spice mix to this and mix everything well. The spice should get evenly mixed with the yoghurt sauce.
  6. Now, add 2 cups of water and Salt per your taste and cover it with a lid. Let it simmer on low-medium heat for 45-50 minutes. Or, you can transfer the entire curry to a pressure cooker and cook it for 15-20 minutes, for 7-8 whistles on high heat. This would cook the meat properly and hasten the process a bit. After the cooker cools off, you can either cook the rest in it or transfer it back to the pan. Transferring it back to the pan would make it easier to reduce the gravy.
  7. So, once the meat has been cooked properly, turn the heat on high and reduce the curry till the consistency of your liking. I made this quite dry as I intend to refrigerate it and eat it over the weekend.

Equipments in use

Mixing Bowl | Pressure Cooker | Cooking Pan | NutriBullet Grinder | Electric Chopper

How to serve this Bengali Mutton Kosha recipe?

As I said already, you can pair this dry Mutton Kosha pot roast as your prefer. In a Bengali family, this would ideally be served with mildly sweet and flavourful Basanti Pulao, to counter balance the spicy richness of the mutton. Otherwise, this would be served with some puffy or phulko luchis as we call it “luchi mangsho”.

Other than these, you can also pair this Kosha Mansgho with fried rice, or even rice to keep it simple.

Few more Mutton Recipes from my Blog

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Kosha Mangsho Recipe | Bengali Mutton Curry Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Kolkata-style kosha mangsho recipe, which is essentially a spicy dry goat meat curry, and serve it with some rice. If you want to take the game up by few notches then make the combination of luchi-kosha mangsho, and you would find the Bengali going weak at his knees.

Course: Main Course
Cuisine: Bengali
Keyword: Gluten Free Recipes, Lamb Recipes, Mutton Recipes
Servings: 4 People
Author: Priyanka
Ingredients
  • 300 gms. Mutton or Lamb Meat
  • 2 Tbsp. Yoghurt or Dahi
  • 1 large Onion – chopped
  • 1 large Tomato – chopped
  • 1 tsp. Turmeric Powder – for marination
  • 1.5 tsp. Turmeric Powder – for curry
  • 4-5 cloves of Garlic
  • 2 inch Ginger
  • 2-3 Green Chilies – chopped
  • 1 tsp. Red Chili Powder – for marination
  • 3-4 inch Cinnamon
  • 4-5 Green Cardamoms
  • 1 Black Cardamom
  • 5-6 Cloves
  • 1 tsp. Caraway Seeds
  • 1 tsp. Cumin Seeds
  • 1 tsp. Black Peppercorns
  • 1/4 tsp. Nutmeg powder
  • 1 whole Mace
  • 1 tsp. Fennel Seeds
  • 1 Bay Leaf
  • Salt to taste
  • Mustard Oil to cook
  • Water – as required
Instructions
  1. Marinate the Mutton with the beaten Yogurt, Turmeric Powder, Red Chili Powder, and Nutmeg Powder. Keep it aside for 2-3 hours. You can also refrigerate it.
  2. Now, dry roast the Cumin Seeds, Caraway Seeds, Fennel Seeds, the whole spices like Mace, Black Peppercorns, Cloves, Cardamoms, and Cinnamon. Let this cool down a bit, and then make it into a fine paste by adding some water into it. You can also blend the Ginger and Garlic with the spices, together. Keep it aside.
  3. Heat some Oil in a pan. I took around 3 Tbsp. of Mustard Oil and added 1 tsp. Ghee or Clarified Butter. Put in the Bay Leaf and the Onion and saute it till they turn white. Then add the chopped Tomato and Green Chilies, and fry them 8-10 minutes on medium-high heat.
  4. Once the Onion-Tomato mix is nicely cooked and you can see that some oil has started separating from the corners, add the marinated mutton into it. Give everything a nice mix. Keep the heat on medium-high.
  5. After giving it 2-3 stirs, add the spice mix to this and mix everything well. The spice should get evenly mixed with the yoghurt sauce.
  6. Now, add 2 cups of water and Salt per your taste and cover it with a lid. Let it simmer on low-medium heat for 45-50 minutes. Or, you can transfer the entire curry to a pressure cooker and cook it for 15-20 minutes, for 7-8 whistles on high heat. This would cook the meat properly and hasten the process a bit. After the cooker cools off, you can either cook the rest in it or transfer it back to the pan. Transferring it back to the pan would make it easier to reduce the gravy.
  7. So, once the meat has been cooked properly, turn the heat on high and reduce the curry till the consistency of your liking. I made this quite dry as I intend to refrigerate it and eat it over the weekend.

This post was first published on October 7, 2017, later republished on July 29, 2021 with more elaborate details on the recipe

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