About 5 years back, I had shared a recipe of Kosha Mangsho and today, I have another Kosha Mangsho (Spiced Slow Cooked Mutton Stew) recipe. So, why share it again? Well, I just feel that in this course of 5 years, my recipe writing style has definitely improved a lot and my photo style changed as well. So, instead of editing the old post, I decided to just share a new one! And this time, I also have a video for you.
What is Kosha Mangsho?
Kosha Mangsho is a quintessential Bengali rich goat meat curry. Mangsho means meat and the term kosha comes from the word koshano, which means to slow cook in loads of spices with minimal water so to create a spice coated velvety gravy.
Rich spiced gravy with juicy tender goat meat, this is every Bengali’s favorite Sunday meal! This dish is a Bengali delicacy that is often enjoyed with sweet saffron infused rice or with luchi (fried mini flat bread). But, it also tastes equally good with just plain Indian roti or steamed white rice.
What ingredients goes in Kosha Mangsho Recipe?
Red meat: Goat meat is authentic but you can definitely try with lamb too or chicken if you like. Red meat takes time to cook hence this is always prepared on weekend when we have enough time in hand.
Onion, garlic, Ginger and Tomato: Like most Indian curries and stew, onion, garlic, ginger goes in the beginning of the cooking. And once soften, tomatoes are added along with mutton to create a rich stew.
Mustard Oil: Like most Bengali dishes, mustard oil is used. While you can surely use other variety oil, mustard oil does enhance the flavor.
Ghee: Right at the end of the cooking little amount of ghee goes in. It not only makes adds flavor but also makes it taste so good.
Spices that goes in:
Whole spices (cinnamon, cardamom, bay leaf and clove) is added in the beginning. Right at the end Bengali Gorom Moshala goes in. I would highly recommend not to use the store bought Indian Garam Masala as the taste will be very different. Here is a link to the recipe of Bengali Gorom Moshala, which includes just three whole spices and extremely subtle in flavor.
It’s cultural in Bengali food to include a meat curry/stew in a Sunday meal. Most often, the first pick is mutton. The two usual ways that I grew up enjoying goat meat was either a simple Sunday mutton curry or this kosha mangsho. My Dad would visit the butcher shop early morning and grab the best cubes. After an elaborate breakfast, he would get into the kitchen and start on preparing the dish. Ma would prepare rest of the side dishes. Bengali meal is always a feast. By late afternoon hour, we would all gather on the table, hungry for mutton.
If you don’t like mutton, try the same dish with chicken or egg.
A Vegetarian substitute!
Ma makes this exact similar dish with either green jackfruit or with soya chunks. You can try it with cauliflower florets too.
Like most rich meat curries and stew, Kosha Mangsho tastes extra yummy on the next day.
- 1.5 lb. mutton
- 1½ teaspoon salt
- 1 tablespoon lemon juice
- 1 large red onion, 14.05 oz / 400 g
- 1 medium size tomato, 6.75 oz / 193 g
- 4 garlic cloves
- 1- inch ginger
- 2 tablespoons mustard oil
- 1 teaspoon sugar
- 3 to 4 fresh green chili
- 1 tablespoon ghee
- 3 bay leaves
- 2 small cinnamon barks
- 6 green cardamoms
- 8 cloves
- 1 teaspoon kashmiri chili powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon Bengali Garam Masala Powder, recipe given in directions
for Bengali Garam Masala
- 7 green cardamoms
- 12 cloves
- 2 cinnamon barks
- Marinate the mutton with lemon juice and 1 teaspoon salt for 4 hours or overnight.
- Thinly slice the onion and tomato. Keep both separately to be used later.
- Pound or grate the garlic and ginger. Keep it aside to be used later.
- Place a heavy bottom pan on medium heat and pour the oil. Once the oil heats up, sprinkle the sugar followed by the whole spices. Stir around for a while and then, add the garlic and ginger. Sauté for 1 minute.
- Drop the sliced onion, sprinkle the salt and turmeric and stir around for 2 minutes. Add cumin powder, coriander powder and chili powder. Sauté for 4 minutes.
- Add the marinated mutton and mix it all around evenly. Drop the sliced tomato, mix it again and cover the pan. Cook for 90 minutes, stirring it every now and then. Initially, the meat will start to release juice and then, the color will also darken slowly. By 90 minutes, the meat should be tender. During the 90 minutes of cooking, if the meat starts to stick at the bottom of the pan, add a little water.
- In the meantime, prepare the Bengali garam masala by dry roasting the spices for a few seconds at medium high heat. Once it is cooled, ground it to a coarse dust. You will need just 1 teaspoon of garam masala to finish the curry, rest of it you can save in an air tight container.
- After 90 minutes, scatter 1 teaspoon of Bengali garam masala, ghee and the fresh green chili. Mix it all around and pour 1 cup of water. Simmer for 10 minutes.
- Cilantro is not generally used in this curry but I like to add it in rich curries. So, if you are using it, scatter it on the curry and check for salt. Add more salt, if needed.
- Serve warm.
You can fasten the process my cooking the meat in pressure cooker. But traditionally this curry is always slow cooked in a heavy bottom pan.