Kosha Mangsho (Bengali mutton curry)
This traditional Bengali mutton curry is a labor of love, packed with a complex blend of spices and slow-cooked to tender perfection. While it takes a little longer to prepare, it’s worth it; making a deeply umami dish that’s perfect for a hearty family meal.
Step-by-Step Video Instructions
Ingredients
Mutton: You can use either boneless or bone in mutton for this recipe. If mutton is unable you can also use slow-cooking cuts of lamb or beef. Both meats will require about 2 hours of simmering.
Mustard Oil: This oil gives the dish its authentic Bengali flavor. If you can’t find mustard oil, substitute with vegetable oil or ghee.
Kashmiri Chili Powder: Adds a vibrant red color and a mild heat. If you don’t have Kashmiri chili powder, paprika can be used as an alternative.
Yogurt: Acts as a tenderizer and provides a tangy taste.
Garlic and Onion: Fresh garlic cloves and onions are essential for the marinade and for the curry’s flavor.
Ginger Garlic Paste: If you don’t have store-bought paste, you can make it fresh by mincing equal parts of ginger and garlic.
Green Chilies: Adjust the number of green chilies based on your heat preference. Deseeding them reduces the heat while still adding flavor.
Spices: Whole spices like cardamom, cloves, and cinnamon add depth and complexity to the curry. Make sure to use high quality spices for the best flavor.
Ghee: Adds richness and a slight nutty flavor to the final dish. If ghee is not available, use clarified butter or omit it for a lighter version.
Expert Tips
Browning the Onions: To prevent the onions from burning, add a splash of water occasionally to deglaze the pan and keep stirring every 2 minutes. Properly browned onions add depth and sweetness to the dish.
Adjusting Consistency: The thickness of the curry can be adjusted according to your preference. If you find the curry too thick, mix in a bit more water while it’s cooking to achieve a thinner consistency. Conversely, if the curry is too thin, simmer it uncovered to reduce the liquid.
Slow Cooking: The key to a perfect Kosha Mangsho is slow cooking. Cook the curry on low heat for about 4 hours, stirring every 10-15 minutes. This slow cooking process ensures that the mutton becomes incredibly tender and absorbs all the rich flavors of the spices.
Storage and Leftovers
Refrigeration: Allow the Kosha Mangsho to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator, where it will keep well for up to 3 days.
Freezing: Once the curry has cooled to room temperature, place it in a freezer-safe container or heavy-duty freezer bag. It will keep for up to 2 months. When ready to eat, thaw the curry overnight in the refrigerator.
Reheating
Stovetop: To reheat on the stovetop, place the curry in a pot and heat it gently over medium-low heat. Add a splash of water if the curry has thickened too much during storage. Stir occasionally to ensure even heating and prevent sticking. Continue to heat until the curry is hot throughout.
Microwave: To reheat in the microwave, cover the dish and heat on high for 2 minutes. Then continue heating in 30-60 second intervals until hot throughout, stirring in between intervals.
FAQs
Yes, you can substitute mutton with chicken. Use chicken thighs or drumsticks for the best flavor. I also suggest browning the onions a bit longer to enhance the dish. Adjust the cooking time to about 30 minutes, as chicken cooks faster than mutton.
Kosha Mangsho pairs beautifully with steamed rice, pulao, or traditional Indian breads like naan, roti, or paratha.
Yes, Kosha Mangsho can be made ahead of time. In fact, the flavors often improve with time. Prepare the dish, let it cool to room temperature, and then store it in the refrigerator. Reheat it on the stovetop or in the microwave before serving.
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Kosha Mangsho (Bengali mutton curry)
Ingredients
- 2.2 lbs mutton cut into pieces
- 1 large red onion
- 12 tiny cloves Garlic approx. 10g
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala powder
- 1/2 cup yogurt
Spice Powder Paste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons Kashmiri chili powder
- 1/3 cup water
Ginger Garlic & Chili Paste
- 2 tablespoons ginger garlic paste
- 2-3 green chilies chopped and deseeded
Cooking
- 1/4 cup mustard oil
- 4 dried red chilies
- 2 bay leaves
- 1 stick cinnamon
- 10 green cardamom pods
- 1 black cardamom pod
- 10 cloves
- 4-5 red onions thinly sliced
- 1/2 cup yogurt
- 1 teaspoon sugar
- Salt to taste
- 1 cup water
- 2 green chilies deseeded
- 1 tablespoon ghee
Instructions
Prepare the Marinade:
- In a blender, combine onion, garlic, yogurt, salt, turmeric, and garam masala. Blend until smooth.
- In a large bowl, mix the blended marinade with the mutton pieces. Marinate for at least 1 hour, preferably overnight, in the refrigerator.
Make Spice Powder Paste:
- In a separate bowl, mix coriander powder, cumin powder, Kashmiri chili powder, and water to form a paste. Set aside.
Cook the Curry:
- Heat mustard oil in a large pot or karahi over medium heat. Add dried red chilies, bay leaves, cinnamon, green and black cardamom, and cloves. Sauté for 30 seconds until aromatic.
- Add sliced onions and sauté until browned, about 8-10 minutes, stirring frequently.
- Stir in ginger garlic paste and chopped green chilies; sauté for another 1-2 minutes.
- Add the prepared spice paste and cook for 2-3 minutes.
- Increase heat to high, add marinated mutton, and brown for about 5 minutes, stirring constantly.
- Reduce heat to low. Add sugar, yogurt, and water. Cover and simmer for about 2 hours, stirring occasionally, until the mutton is tender and the curry reaches your desired consistency. Stir in ghee and deseeded green chilies just before serving.
