Kosha Mangsho

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Kosha Mangsho, a traditional Bengali mutton curry that's known for its intense spices and tender meat. This recipe offers a step-by-step guide to creating this delectable dish that's perfect for special occasions or simply satisfying your craving for a hearty meal.

Portions serving: 2-3 pax

Preparation time: 15 mins

Cooking time: 30 mins

Calories: 365 cal per portion

Ingredients:

1/2 Kg Mutton, Curry Cut

1/2 Cup Sliced Onion

8 Cloves Of Garlic

1/2 Teaspoon Green Chili Paste

1/2 Teaspoon Garam Masala

2 Tablespoons Dahi (Yogurt)

1 Teaspoon Turmeric Powder

Salt To Taste

1 Teaspoon Red Chili Powder

 

method

In a blender, combine the sliced onions, garlic cloves, green chili paste, garam masala, yogurt, turmeric powder, salt, and red chili powder. Blend until you achieve a smooth marinade.

Coat the mutton pieces thoroughly with this flavorful marinade. Allow the mutton to marinate for at least 2 hours, or preferably overnight, in the refrigerator. This marination process will ensure that the meat absorbs the spices and becomes incredibly tender when cooked.

Now, let's proceed to the cooking process:

In a heavy-bottomed pan or kadai, heat 25 ml of mustard oil. Mustard oil is commonly used in Bengali cuisine for its distinct flavor.

As the oil heats up, add a stick of cinnamon, 2-3 big cardamom pods, 4-5 green cardamom pods, 3 bay leaves, 7 cloves, and a dried red chili. Allow these whole spices to release their aromatic fragrance in the oil.

Next, add the sliced onions and sauté them until they turn golden brown. The caramelized onions will contribute to the depth of flavor in the curry.

Stir in the ginger-garlic paste and green chili paste. Sauté until the raw aroma of the pastes diminishes and the mixture becomes fragrant.

Incorporate the marinated mutton into the pan and stir well. Allow the mutton to cook on medium heat until it's browned and releases its juices.

Add turmeric powder, red chili powder, and coriander powder to the mutton. Mix thoroughly to evenly coat the meat with these spices.

Pour in half a cup of yogurt, which will not only enhance the taste but also tenderize the meat further. Stir well to combine.

 

Season the curry with salt and toss in a couple of green chilies for that extra kick of heat. Adjust the spice level according to your preference.

Cover the pan and let the mutton simmer on low heat, allowing it to cook slowly and absorb all the rich flavors. Check and stir occasionally to prevent sticking or burning.

As the mutton becomes tender and the oil starts to separate, your Kosha Mangsho is ready to be savored.

Kosha Mangsho is best enjoyed with steamed rice, paratha, or traditional Bengali breads like luchi. Its complex blend of spices, tender mutton, and the rich sauce is a testament to the culinary expertise of Bengali cuisine. Delve into the world of bold flavors with this beloved dish that brings warmth and satisfaction to every bite.

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