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.
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.
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.
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
- 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
- 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
- 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.