Kosha Mangsho

This is a very popular traditional Bengali dish cooked on special festivals and occasions... 

The mutton has to be well marinated, it’s ideally marinated overnight in the refrigerator, but minimum 4 to 5 hours of marination is a must.

The mutton is sautéed and slow cooked for an hour or two. It’s is called Koshano in Bengali and hence it’s called Khosha Mangsho / Bhuna hua Mutton. The gravy is rich and dark brown in colour. 

Normally no water is added for cooking this dish, but incase the gravy dries up while cooking then add little water as required.  This dish is served with roti, luchi or porotha.

For Marinating the Mutton 

Ingredients 

1 kg Mutton pieces 

2 Onion and 4 Green Chillies ground into paste

1 tbsp Ginger and Garlic paste

Salt to taste

1 tsp Turmeric powder

1 tsp Coriander powder 

1 tsp Cumin powder 

2 tsp Red Chilli powder 

1 tsp Bengali Garam Masala powder

1 cup Curd

1/4 cup Mustard oil

Method 

Mix all the above ingredients well and let it marinate overnight in the refrigerator or at least marinate the mutton for 4 to 5 hours minimum.

For the Kosha Mangsho 

Ingredients 

Marinated Mutton 

2 to 3 Medium size Onion sliced 

1 tsp Ginger and Garlic paste

Salt to taste

1 tbsp Sugar 

1 tsp Bengali Garam Masala 

4 Green Cardomom 

4 Cloves 

2 small stick Cinnamon 

6 to 8 Pepper corn

2 to 3 Bay leaves 

1/2 cup + 2 tbsp Mustard Oil 

2 tbsp Ghee

Method

Take a pot, add 1/2 cup mustard oil and let it heat. Reduce the flame, add cardomom, cloves, cinnamon, peppercorn and bay leaves. Let the whole garam masala crackle. Add the sliced onions. Sauté and let the onions cook until light golden brown in colour. Add the salt to taste and sugar. Stir for a minute. Add ginger - garlic paste, sauté it for a minute.  Add the marinated mutton pieces. Stir and cook on low flame for 15 minutes. Cover the pot, continue to cook on low heat for an hour, stirring the mutton occasionally. Open the lid, stir the mutton. Once the mutton is tender, add 2 tbsp mustard oil, ghee and 1/4 cup of water. Stir and continue to cook for another 10 to 15 minutes. Sprinkle the powdered garam masala on top of the mutton. Cover and let the mutton stand for 10 to 15 minutes before serving. Serve the kosha Mangsho hot with roti, porotha or luchi.