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Kosha Mangsho in a bowl.

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.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Indian
Servings 4
Calories 498 kcal

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.

Nutrition

Calories: 498kcalCarbohydrates: 23gProtein: 39gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 113mgSodium: 144mgPotassium: 851mgFiber: 5gSugar: 9gVitamin A: 25IUVitamin C: 13mgCalcium: 165mgIron: 5mg
Keyword Kosha Mangsho
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