Mutton Kosha | Bengali Kosha Mangsho | Kitchenstagram
As the vibrant celebration of Poila Boishak, the Bengali New Year, draws near, there’s one of the culinary delight that captures the essence of this festive occasion – Mutton Kosha or Kosha Mangsho. This iconic dish is a staple on Bengali dining tables during this time, cherished for its rich flavours and tender morsels of meat that melt in the mouth.
The term “Kosha,” akin to “Bhuna,” encapsulates a meticulous cooking process where the meat simmers slowly over a low flame, allowing the flavours to meld and intensify, resulting in a luscious, dark-brown gravy and tender mutton pieces that effortlessly melt in the mouth. In Bengal, the term “mutton” commonly refers to goat meat, adding a distinctive flavour profile to the dish.
Served with fluffy luchi (puri), Paratha or Pulao, or even with plain rice, Mutton Kosha tantalizes the taste buds with its robust flavours and aromatic spices. Among the myriad of eateries gracing the bustling streets of Kolkata, Golbari at the Shyambazar crossing stands as a beacon for connoisseurs seeking an authentic rendition of this beloved dish. While variations exists, each imbued with its unique charm, the essence of Mutton Kosha remains unadulterated- an embodiment of culinary nostalgia.
For many Bengalis, Mutton Kosha evokes cherished memories of joyous occasions and familial gatherings. From Poila Boishak to intimate family weddings, this dish takes center stage, symbolizing warmth, togetherness and tradition. Recollections of wedding ceremonies adorned with the aroma of simmering spices and tender meat evokes a sense of nostalgia, underscoring the dish’s timeless appeal. Even intimate family gatherings featured local cooks, affectionately known as “Thakur,”labouring the overall colossal “Kadhais,’ crafting this dish to perfection.
Mutton Kosha or Kosha Mangsho traces its lineage to the kitchens of Bengal, where it evolved from the ancestral Mangsho Kosha, introduced by Odia cooks during British era. Constant stirring and slow cooking over a low flame transforms the humble mutton into a velvety indulgence, rich in flavour and history. Slow cooking is non-negotiable, for it is the essence of Kosha Mangsho. This labour of love has earned its place in every Bengali household, adorning tables during celebrations and quiet sunday mornings alike. It’s a dish that binds generations, passed down through the ages with love and reverence.
Despite the temptation of shortcuts, true aficionados understand the greatness cannot be rushed. Mutton Kosha demands reverence, patience and an unwavering commitment to tradition. The reward? A symphony of flavours that transport the palate to the bustling streets of Kolkata, where each bite is a celebration of culture, heritage and timeless art of Bengali cuisine.
Ingredients:
Mutton Marination:
500 gm Mutton, cleaned
2 nos. Onion, roughly chopped
6-8 nos. Garlic cloves
1 tsp Ginger, roughly chopped
4 nos. Green chili
4 tbsp Yoghurt, beaten
1 tsp Turmeric
1 tbsp Red chili powder
1 tsp Shahi Garam Masala
2 tbsp Mustard oil
1 tsp Salt
For the Curry:
4 tbsp Mustard oil
2 pcs. Bay leaves
2 nos. Dry Red chili, whole
2 inch Cinnamon
4 nos. Green cardamom
1 no. Black Cardamom
5-6 Pcs. Cloves
6 nos. Onion, (sliced)
1 tbsp Garlic (minced)
1 tbsp Green chili (minced)
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tbsp Kashmiri chili powder
4 tbsp Yogurt, beaten
Salt to taste
1 tbsp Ghee
1 tsp Shahi Garam Masala
1 tbsp fresh Coriander leaves, chopped (optional)
Hot water
Preparation:
Mutton Marination:
- Step 1: In a blender add roughly chopped onion, green chili, ginger and garlic and blend until you get a smooth paste.
- Step 2: In a large mixing bowl, mix the mutton pieces, Yoghurt, turmeric, Red chili powder, Shahi Garam Masala, Mustard oil, Salt and onion-ginger-garlic paste and mix properly. Cover and allow the mutton to marinate in the refrigerator for about 8 hours or overnight.
For the Curry:
- Step 3: Pull the marinated mutton out of the fridge 1 hour before cooking.
- Step 4: Heat mustard oil over medium-high heat in a iron wok or Dutch oven.
- Step 5: Then add minced garlic and sautée for 2 -3 minutes.
- Step 6: Add sliced onions and salt, adding salt to the onions while frying them helps to extract moisture out of the onions and caramelization happens faster, Cook for 10-15 minutes or until they turns light brown in colour.
- Step 7: Next, add coriander powder, cumin powder, kashmiri chili powder and fry for 5-8 minutes.
- Step 8: Then add the marinated mutton and raise the heat. Fry the mutton, stirring frequently to check that it’s not sticking to the pan.
- Step 9: Next add minced green chili and continue to fry and add 1 cup of hot water and continue frying.
- Step 10: Then add salt and beaten yogurt, mix everything properly and keep frying.
- Step 11: Once the moisture starts to dry out, reduce the heat to low. Cover and cook for 2-3 minutes on low heat.
- Step 12: Now, repeat the following steps:
-Add a splash of hot water
-Stir it in
-Cover the pan and cook for 2-3 minutes
-Uncover and stir everything properly and scrape the bottom of the pan at regular intervals to incorporate the browned bits with the masala.
- Step 13: Be careful not to burn the gravy at the bottom of the pan. Continue to cook for 1.5-2 hours or until the meat is tender.
- Step 14: Once the mutton is cooked properly, add shahi Garam masala, ghee and chopped coriander (optional) and mix everything properly. Cover and let it rest for 5 minutes before serving.
- Step 15: Serve hot with plain rice, Basanti pulao, Jeera rice, paratha or luchi or puri. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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