Mutton Kosha Recipe: Authentic Bengali Delight in 8 Steps!

Mutton Kosha Recipe

Mutton Kosha Recipe stands as a revered delight in West Bengal, where goat meat is transformed into a curry that captures hearts. Thick, flavorful gravy enrobes the succulent mutton pieces, while the slow-cooking method intensifies the meaty essence, yielding a heavenly, melt-in-the-mouth texture. A medley of spices bestows upon this dish a glossy red gravy, irresistibly tantalizing taste buds for a satisfying bite.

In the native tongue of Bengali, this culinary masterpiece is known as ‘kosha mangsho.’ The term ‘kosha’ derives its meaning from the art of slow cooking with minimal water, while ‘mangsho’ denotes meat. Traditionally, mutton curry was lovingly prepared in clay pots, gently simmered over wood-fired mud stoves, which infused it with an earthly aroma and smoky undertones.

Within Bengali cuisine, this savory delight of mutton kosha takes center stage as a main course during lunch or dinner, often accompanied by Basanti Pulao or Phulko Luchi. It also pairs exquisitely with steamed rice and roti, providing a delectable feast for the senses. To complete the platter, a freshly tossed salad on the side and a bowl of ras malai add the perfect finishing touches.

Ingredients:

For the marination

• 1.5 kg mutton (goat meat in bone)
• 1½ tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp ginger-garlic-chili paste
• 3 tsp green unripe papaya paste
• 1 tsp salt
• 1-2 tsp mustard oil

For the spice-curd mixture

• Whole spices (4 cloves, 4 green cardamoms, 2-inch piece cinnamon, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 6 de-seeded dried red chilies).
• Use 4 tablespoons of tangy yogurt, ensuring it is at room temperature.

For the Gravy

• • 3-4 Tbsp mustard oil
• • 1 bay leaf
• • 4 medium-sized red onions (sliced)
• • 2 tsp ginger-garlic-chili paste
• • 1 tsp salt
• • 1 tsp turmeric powder
• • 1 tsp sugar
• • ½ tsp garam masala powder
• • 400ml warm water (use more if needed)

For serving (optional)

• 1 tsp ghee (clarified butter)
• 3 Tbsp fresh coriander leaves (chopped)
• 2 green chilies (slit)

How to Prepare Mutton Kosha Recipe

To marinate the meat,

• Wash the meat thoroughly, strain, and transfer into a mixing bowl.
• Add the coriander, cumin, turmeric powder, ginger-garlic-chili paste, green papaya paste, salt, and mustard oil. Thoroughly blend the ingredients while gently kneading the meat pieces, ensuring a uniform coating.
• Cover and set aside to marinate for 1-2 hours.

To make the spice-curd mixture,

• Dry toast the whole spices in a pan for 1-2 minutes over medium-low heat. Stir continuously to avoid burning.
• Remove into a dish, let cool for 5 minutes, and grind into powder.
• Whisk the prepared spice powder with the sour curd and 2 teaspoons of water to form a smooth creamy mixture.

To cook the kosha mangsho,

• Heat the mustard oil in a large heavy-bottomed wok.
• Add the bay leaf, followed by the sliced onions. Cook for 10-15 minutes on medium heat while stirring regularly till they turn golden.
• Add the ginger-garlic-chili paste. Mix well for a couple of minutes.
• Sprinkle salt and turmeric powder. Mix nicely for a minute.
• Add the marinated mutton pieces. Cook for 6-7 minutes while stirring frequently.
• Pour 100ml of warm water and mix well for a few minutes over medium-high heat till the water evaporates and oil is released at the edges of the wok. Repeat the process 3 more times while adding the warm water gradually.
• When the meat reaches 90% doneness, reduce heat to low. Stir in the spice-curd mixture and a teaspoon of sugar. Cook for 15 minutes while stirring at regular intervals.
• Finally, mix the garam masala powder. Taste and adjust the salt. Turn off the stove.
• Serve the mutton curry garnished with a drizzle of ghee, slit green chilies, and freshly chopped coriander leaves.

Mutton Kosha Recipe: Authentic Bengali Delight

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Mutton Kosha stands as a revered delight in West Bengal, where goat meat is transformed into a curry that captures hearts. Thick, flavorful gravy enrobes the succulent mutton pieces, while the slow-cooking method intensifies the meaty essence, yielding a heavenly, melt-in-the-mouth texture.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Marination Time 2 hours hrs

Total Time 4 hours hrs

Course Main Course

Cuisine bengali, Indian

Servings 8 Person

Calories 264 kcal

Ingredients

  

For the Marination

• 1.5 kg Mutton
• 1.5 tbsp Coriander Powder
• 1 tbsp Cumin Powder
• 1 tbsp Turmeric Powder
• 1 tbsp Ginger-Garlic-Chilli Paste
• 3 tbsp Green unripe papaya paste
• 1 tbsp Salt – As per taste
• 1-2 tbsp Mustard oil

For Spice curd Mixture

• 4 pcs Cloves
• 2 pcs Cardamoms
• 2 inch Cinnamon
• 1 tbsp Coriander Seeds
• 1 tbsp Cumin seeds
• 1 tbsp Black pepper corn
• 6 pcs De-seeded dried red chillies
• 4 tbsp Yogurt

For the Gravy

• 3-4 tbsp Mustard Oil
• 1 pcs Bay leaf
• 4 pcs Red onion
• 2 tbsp Ginger-Garlic-Chilli Paste
• 1 tbsp Salt
• 1 tbsp Turmeric Powder
• 1 tbsp Sugar
• ½ tbsp Garam Masala Powder
• 400 ml Warm Water (Use more if neede)

Instructions

 

To Marinate the meat

• Wash the meat thoroughly, strain, and transfer into a mixing bowl.
• Add the coriander, cumin, turmeric powder, ginger-garlic-chili paste, green papaya paste, salt, and mustard oil. Thoroughly blend the ingredients while gently kneading the meat pieces, ensuring a uniform coating.
•  Cover and set aside to marinate for 1-2 hours.

To make the spice-curd mixture

• Dry toast the whole spices in a pan for 1-2 minutes over medium-low heat. Stir continuously to avoid burning.
• Remove into a dish, let cool for 5 minutes, and grind into powder.
• Whisk the prepared spice powder with the sour curd and 2 teaspoons of water to form a smooth creamy mixture.

To cook the kosha mangsho

• Heat the mustard oil in a large heavy-bottomed wok.
• Add the bay leaf, followed by the sliced onions. Cook for 10-15 minutes on medium heat while stirring regularly till they turn golden.
• Add the ginger-garlic-chili paste. Mix well for a couple of minutes.
• Sprinkle salt and turmeric powder. Mix nicely for a minute.
• Add the marinated mutton pieces. Cook for 6-7 minutes while stirring frequently.
• Pour 100ml of warm water and mix well for a few minutes over medium-high heat till the water evaporates and oil is released at the edges of the wok. Repeat the process 3more times while adding the warm water gradually.
•  When the meat reaches 90% doneness, reduce heat to low. Stir in the spice-curd mixture and a teaspoon of sugar. Cook for 15 minutes while stirring at regular intervals.
• Finally, mix the garam masala powder. Taste and adjust the salt. Turn off the stove.
•  Serve the mutton curry garnished with a drizzle of ghee, slit green chilies, and freshly chopped coriander leaves.

Keyword Bengali Cuisine, Mutton Kosha, Mutton Kosha Recipe

FAQ:

NUTRITION

1 Serving = 266g

Calories: 309 | Protein: 40.08g | Fat: 11.97g | Carbs: 8.76g | Fiber: 1.8g | Sugar: 3.1g | Cholesterol: 108mg | Sodium: 762mg | Potassium: 878mg

Conclusion

Mutton Kosha is a beloved dish in Bengali cuisine, cherished for its intense flavors and tender mutton. By following this authentic recipe, you can recreate the magic of Mutton Kosha in your own kitchen. Whether you’re celebrating a special occasion or simply craving a hearty and satisfying meal, Mutton Kosha is sure to impress your taste buds.

So gather your ingredients, put on your apron, and get ready to indulge in this delightful Bengali delight. The rich, caramelized flavors and succulent mutton will transport you to the vibrant streets of Kolkata. Enjoy the aromatic experience and savor each bite of this classic dish.