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    Home » Recipes » Bengali Cuisine

    Kosha Mangsho | Spiced Mutton Stew

    October 18, 2021 by Kankana Saxena

    Jump to Recipe Print Recipe

    Kosha Mangsho is a classic, every Bengali's favorite meat stew. It is prepared on every special occasions, including Birthdays. The dish is emotions for us, and we never get bored with it. It is best paired with either Luchi or Basanti Pulao. But you can enjoy it even with paratha and plain white rice.

    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 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.

    Bengali Mutton Curry with sweet rice pilaf

    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 go in:

    Whole spices (cinnamon, cardamom, bay leaf and clove) are 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.

    Kosha Mangsho - Bengali Mutton Stew

    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 the 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.

    Goat Meat Stew

    A Vegetarian substitute!

    Ma makes this exact similar dish with either green jack fruit 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.

    Kosha Mangsho | Spiced Slow Cooked Mutton Stew

    Kankana Saxena
    Kosha Mangsho is a classic, every Bengali's favorite meat stew. It is prepared on every special occasions, including Birthdays. The dish is emotions for us, and we never get bored with it. It is best paired with either Luchi or Basanti Pulao. But you can enjoy it even with paratha and plain white rice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 40 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Curries and Stew
    Cuisine Indian

    Ingredients
     

    • 1.5 lb. goat pieces (mix of with bones and boneless)
    • 1 small red onion ((6 oz each))
    • 1 medium size tomato (6.75 oz / 193 g)
    • 5 garlic cloves
    • 1- inch ginger
    • 3 fresh green chili
    • 2 tablespoons mustard oil
    • 1 teaspoon sugar
    • 1 tablespoon ghee

    spices

    • 3 bay leaves
    • 2 small cinnamon barks
    • 6 green cardamoms
    • 8 cloves
    • 1 teaspoon kashmiri chili powder
    • ½ teaspoon cumin powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon fennel powder
    • 1 teaspoon Bengali Garam Masala Powder

    Instructions
     

    • Thinly slice the onion and tomato. Keep both separately to be used later.
    • Pound or grate the garlic, 1 green chili 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,chili and ginger paste. Sauté for 1 minute.
    • Drop the sliced onion, sprinkle the salt and stir around for 3 to 4 minutes or until mildly caramelized.
    • In a bowl, add the turmeric powder, cumin powder, coriander powder, fennel powder and Kashmiri red chili powder along with a little water and whisk to mix.
    • Add the spice paste to the onion and stir it around for a minute.
    • Add the mutton and mix it all around evenly. Season with salt and let it cook for 2 minutes.
    • Drop the sliced tomato, mix it again. Wash the spice paste bowl with 2 tablespoons water and pour that to the pan. Mix it around and now simmer to heat to medium low.
    • You will slow cook the meat for 90 minutes, but check every 10 to 15 minutes and add ⅓ cup of water or a bit more if needed and mix it around. Initially, the meat will start to release juice and then, the color will also darken slowly. By 90 minutes, the meat should be tender.
    • After the meat is cooked through, add the garam masala powder followed by little water and ghee.
    • Stir and cook for 5 minutes.

    Notes

    Depending on the kind of meat you are using, you might need more or less time to prepare Kosha Mangsho.

    Nutrition

    Serving: 1Serves 4
    Keyword bengali recipe, dinner, Festive food, Meat Recipe

    Bengali festive meal - Kosha mangsho with mishti pulao

    More Bengali Cuisine

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      Doi Ghol
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      Air Fried Cauliflower in Five Spice
    • Shoshar Shukto

    Reader Interactions

    Comments

    1. Anindya Sundar Basu

      August 28, 2018 at 8:13 pm

      I love the part where your father used to cook this, I can connect as I prefer cooking this myself and Madhushree helps me with the prep. I have a disconnect too in using coriander powder and turmeric powder but each of us have our own way of making it so its okay. Will look forwad to tasting it.

    2. Bri

      August 28, 2018 at 10:47 am

      This recipe looks fabulous.

      Question: is it 6 or 7 green cardamoms... or maybe a total of 13. 6 green cardamoms and 7 green cardamoms are listed in the same recipe.

    3. angiesrecipes

      August 23, 2018 at 9:11 pm

      So very flavourful and yummy! I don't eat lamb, but I guess other meat will work too.

    4. Kousik

      August 23, 2018 at 1:50 pm

      Nice one.... I will try it with chicken as mutton is not my favorite one....

    5. Vishnu. B

      December 25, 2013 at 4:48 am

      This is one of the best things i have gone through in the near future. the way you presented this story is superb.. thank you for such a nice recipe... Also thank u for sharing such a nice moment of your life with your readers..

    6. Radhika Vasanth

      December 13, 2013 at 9:09 pm

      Oh my Mom expects the same out of my husband that he will learn sourashtra some day. In the last (almost) 6 years he hasn't learned anything but handful of words with a heavy slang. But it does sound cute when he tries to speak. Btw, did I tell you that you have got me craving for this mutton curry now.

    7. Meeta

      December 09, 2013 at 5:18 am

      Mutton is not always top of my list but I do adore lamb ... however the blend in this curry sounds great. I doubt my husband remembers half of the name of the Indian dishes I make up. A lot of guesswork goes into it on my part LOL!

    « Older Comments

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