Kosha Mangsho is a Bengali delicacy that is a must try!
How to make Kosha Mangsho-Bengali Mutton Curry
Kosha Mangsho is a Bengali delicacy. Slow cooking gives melt in the mouth mutton pieces with a delicious gravy!
Garam Masala Powder
- Use mutton with bone. The curry tastes better.
- In a grinder jar add cinnamon sticks, green cardamom and cloves.
- Grind to a fine powder and set aside
- Add ginger garlic/green chilli paste, yogurt and 1/2 tsp. of the fresh garam masala powder.
- Add mustard oil
- Mix well and let this marinate for 2 hrs at least in the refrigerator
- If you can marinate this overnight it’s going to taste even better
- A heavy bottomed pot is best for slowly cooking the mutton
- Add normal oil or mustard oil to the pot set on medium heat
- Add a 1 inch cinnamon stick, green cardamoms and 1 bay leaf to the pot
- Add sliced onions and 1/2 tsp. of sugar
- Stir fry the onions till slightly brown in color. This should take ~5 min
- Add turmeric powder, cumin powder, coriander powder and red chilli powder
- Stir fry for another 30 sec
- Add the marinated mutton
- Give it a stir and add salt to taste
- Stir fry the mutton well, turn down the heat and place the lid on
- Let the mutton cook for 10-15 min
- The mutton should ooze out water
- Give it a stir and place the lid on again
- Cook till all the liquid has evaporated
- Add 2 cups of hot water and place the lid on
- Cook the mutton for 45 min to 1 hr on low heat
- Check if the meat is tender. If it’s not you can add some more hot water and place the lid on for some more time
- Once the meat is tender, let the gravy simmer and let the gravy thicken to your liking
- Add the rest of the garam masala powder and add ghee
- Stir fry the mutton till it browns more
- Garnish with green chillies (optional)
Making Fresh Garam Masala
Making the curry
- Kosha Mangsho tastes amazing with Basanti Pulao, Mughlai Paratha or Luchi