Kosha Mangsho is a spicy Bengali mutton curry. This traditional recipe is made with succulent mutton pieces, a base of onion, tomato, yoghurt and a host of other spices. The gravy is flavourful and can be relished with Pulao or Roti. Here we share a Kosha Mangsho recipe that you can make at home. Make sure to have ample time on your hands to cook this recipe to get the best of results.
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Kosha Mangsho: Make an Authentic Bengali Mutton Curry at Home
Take a bowl and add the mutton pieces to it. Add hung curd, ginger paste, garlic paste and mustard oil. Mix all the ingredient until the mutton pieces are evenly coated. Marinate the pieces for 3-4 hours.
Take a pan and heat some mustard oil into it. Slightly crush the cinnamon stick, black cardamom, green cardamom, and cloves. Add them to the pan. Then add bay leaf, dry red chillies and onion. Fry the mixture until the onions turn slightly brown. Then add the ginger and garlic and saute for a few more minutes.
Add the marinated mutton pieces and the chopped potatoes. Fry the ingredients on high heat for 5-6 minutes. Add coriander powder, turmeric powder, red chilli powder, sugar and salt. Cook for another few minutes. Add a cup of water and cover the pan with a lid. Let the curry slow-cook for 1.5 to 2 hours until the mutton is cooked thoroughly. Keep stirring at regular intervals.
Once the curry is about to be done, add garam masala and lemon juice. Stir it and cook the curry for 2-3 minutes. Garnish with coriander and serve hot.
Traditional Kosha Mangsho has a deeper brown colour as it cooked in an iron wok or pan. If you can find one, then you can make this recipe in an iron wok or a pan.
Share your version of this recipe
Each region might have different ways to cook a mutton curry. How do you make mutton curry at home? Share your version with us! You can check out all our mutton recipes here.
Frequently Asked Questions
Can I make this recipe in a pressure cooker?
Yes. You can make this recipe in a pressure cooker to fasten the cooking process.
How do I get the brown colour if I do not have an iron wok or pan?
You can boil some tea leaves in ¼ cup of water and strain the water. You can then add this water to the curry when the oil starts to separate. This will give your curry a rich brown colour.